Adapted from epicurious.com
1 medium celeriac (celery root), peeled and cut into matchstick-size strips (about 1–1 1/2 cups)
1 bunch chard, washed well, stems removed, and leaves cut in 1/2-inch strips
3 tablespoons olive oil
1/2 cup onion chopped
2 garlic cloves, finely chopped
2 teaspoons fresh lemon juice
Salt and pepper to taste
- Heat olive oil in a heavy large pot or deep skillet over medium heat. Add onion and garlic, and sauté for about 3 minutes.
- Add celeriac and sauté until crisp-tender, about 6–8 minutes. Add the chard, stir well, and cook until leaves are tender, about 5 minutes.
- Stir in lemon juice, salt, and pepper to taste, and serve.
- Serves 4. Prep time, 15 minutes; cook time, about 15 minutes.
Cook’s note: If desired, the stems of the chard can be sliced up thinly and sautéed with the onion and garlic in this recipe.
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