A simple and humble vegetarian dish. If you’re not vegetarian — it goes perfectly with any meat.
- 1 peeled celery root
- olive oil
- thyme
- 2 cloves garlic, finely chopped
- sea salt and freshly ground black pepper
- 3-4 tablespoons of water or broth
Peel the celeriac and cut it into small cubes (about 1 cm). Heat a heavy-bottomed pot or pan over the stove, drizzle in some olive oil, then add the celeriac, thyme, garlic, salt, and pepper. Sauté over high heat, stirring, for about 5 minutes.
Reduce the heat, add water or stock, cover with a lid, and cook for another 25 minutes. Check the seasoning and gently mash the celeriac with a spoon. If you prefer, you can turn it into a smooth purée.
Peel the celeriac and cut it into small cubes (about 1 cm). Heat a heavy-bottomed pot or pan over the stove, drizzle in some olive oil, then add the celeriac, thyme, garlic, salt, and pepper. Sauté over high heat, stirring, for about 5 minutes.
Reduce the heat, add water or stock, cover with a lid, and cook for another 25 minutes. Check the seasoning and gently mash the celeriac with a spoon. If you prefer, you can turn it into a smooth purée.
