Butter-Braised Root Vegetables and Green Beans

1. 1

   With a sharp knife peel celery root and cut into 1-inch pieces.

2. 2

   Diagonally cut carrots into 1-inch-thick pieces.

3. 3

   Quarter shallots lengthwise.

4. 4

   In a 2-quart heavy saucepan melt butter over moderately low heat.

5. 5

   Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes.

6. 6

   While root vegetables are cooking, trim beans.

7. 7

   Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.