Glazed Celery Root with Onions, Grapes, and Pistachios

Published January 1, 2005.

Why this recipe works:

For a root vegetable recipe that would produce vegetables with nicely browned exteriors and tender, creamy interiors, all accented with a lightly sweetened glaze, we started by cutting the vegetables into large pieces of equal size. Then, by caramelizing the vegetables in butter and simmering… read more

For a root vegetable recipe that would produce vegetables with nicely browned exteriors and tender, creamy interiors, all accented with a lightly sweetened glaze, we started by cutting the vegetables into large pieces of equal size. Then, by caramelizing the vegetables in butter and simmering them in a combination of broth, seasonings, and a small amount of sweetener, we created tender but not mushy vegetables. Once we removed the vegetables from the pan, it was easy to create a glaze for our root vegetable recipe by quickly reducing the remaining liquid.

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Serves 4 as a side dish

Sliced almonds can be substituted for pistachios.

Ingredients

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