Sauteed Carrots and Celery Root Saute De Carottes Et Celeri Rav
Delight your taste buds with the rich, earthy harmony of **Sauteed Carrots and Celery Root (Sauté de Carottes et Céleri Rave)**, a rustic French-inspired side dish perfect for elevating any meal. This recipe combines the natural sweetness of tender carrots with the nutty complexity of celery root, all sautéed to golden perfection in a luscious blend of butter and olive oil. Aromatic garlic, fresh thyme, and a bright splash of lemon juice infuse the dish with layers of flavor, while chopped parsley adds a vibrant, herbaceous finish. With just 45 minutes from prep to plate, this versatile dish is as easy to prepare as it is satisfying. Pair it with roasted meats, grilled fish, or serve it alongside crusty bread for a simple, hearty vegetarian option. **Keywords: sautéed carrots and celery root, French vegetable side dish, rustic sautéed vegetables, easy side dish, celery rave recipe.**
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Recipe Information
Ingredients
- 500 grams carrots
- 400 grams celery root (celeri rave)
- 50 grams unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Peel the carrots and celery root. Cut the carrots into thin slices (about 1/4 inch thick) and dice the celery root into small cubes (about 1/2 inch).
Peel and finely mince the garlic cloves. Set aside.
In a large sauté pan, heat the olive oil and butter over medium heat until the butter is melted and begins to foam.
Add the carrots and celery root to the pan, stirring to coat them evenly with the butter and oil.
Sauté the vegetables for about 10 minutes, stirring occasionally, until they start to soften and take on a golden color.
Add the minced garlic, thyme leaves, salt, and black pepper. Stir well to combine and cook for an additional 5 minutes, ensuring the garlic becomes fragrant but does not brown.
Reduce the heat to medium-low and cover the pan with a lid. Cook for another 10-15 minutes, stirring every few minutes, until the carrots and celery root are tender and slightly caramelized.
Remove the lid and stir in the fresh parsley and lemon juice. Adjust seasoning with more salt or pepper, if needed.
Serve warm as a side dish to your favorite protein or enjoy on its own with a crusty piece of bread.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 30.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
