Sauteed Carrots And Celery Root Saute De Carottes Et Celeri Rave Recipes

Steps:

• Put stock in medium sized pot and bring to a rapid boil.
• Add the carrots and the celery to the pot.
• Boil for about 10 to 12 minutes or until the carrots are tender.
• Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.

Steps:

• In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender.
• Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender.
• Season with the salt and pepper.

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

Steps:

• In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender. In a food processor or blender puree the soup in batches and return to pan. Reheat until hot, stir in the dill, and garnish with the yogurt.

Steps:

• Heat 1 T butter with water in a large skillet over medium heat.
• Add carrots, cover and cook until softened- about 10 minutes.
• Remove cover and cook, stirring often 5-10 minutes or until golden.
• Add rest of butter and honey and transfer to serving dish.

Steps:

• Slice carrots on the diagonal in about 1/4 inch slices.
• In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
• Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
• Add dill or parsley. Season with salt and pepper to taste and serve.

Steps:

• In a large skillet, melt butter over medium heat.
• Add all remaining ingredients.
• Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.

Steps:

• Preheat oven to 425°F
• Trim and peel celery root and cut into 1-inch pieces.
• In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
• Stir celery root and reduce temperature to 375°F
• Roast celery root, stirring after the 30 minutes, 1 hour more.