Julienne Of Sesame Carrots And Celery Root Food

JULIENNE OF WINTER ROOT VEGETABLES

Steps:

• In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
• Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
• Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.

JULIENNE OF SESAME CARROTS AND CELERY ROOT

Steps:

• Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.

SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAV

Steps:

• In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender.
• Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender.
• Season with the salt and pepper.

CARROTS AND CELERY WITH SOUR CREAM AND CHIVES CARMEN JACKSON

Steps:

• Peel and thinly slice the carrots.
• If the celery are outer ribs remove the strings and slice thinly -- if inner ribs just slice thinly.
• Steam with the water until just barely tender.
• Salt and pepper to taste.
• Add the creme fraiche and chives.
• Stir until combines and totally warmed through.
• Enjoy and thank Carmen Jackson.