Glazed Celery Root

1. 1

   Heat oil in a large skillet over medium-high heat until hot; add celery root. Saute 5 minutes or until golden brown.

2. 2

   Add thyme, bay leaf, and fish stock; bring mixture to a boil, and add sugar. Cook 5 to 6 minutes or until liquid has almost evaporated. Stir in butter, and cook until syrupy. Remove bay leaf and thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.