Best 6 Sauteed Carrots And Celery Root Saute De Carottes Et Celeri Rav Recipes
**Sauteed Carrots and Celery Root: A Classic French Side Dish**
Sauteed carrots and celery root, known as "saute de carottes et celeri-rave" in French, is a classic French side dish that is simple to prepare yet bursting with flavor. This dish features tender-crisp carrots and celery root tossed in a flavorful mixture of butter, herbs, and spices. The natural sweetness of the carrots and the earthy notes of the celery root complement each other perfectly, creating a harmonious balance of flavors. Sauteed carrots and celery root is a versatile dish that can be served as a side to a variety of main courses, such as roasted chicken, grilled fish, or beef stew. It can also be enjoyed as a light lunch or dinner option when paired with a fresh salad and a crusty baguette. This article provides two variations of the sauteed carrots and celery root recipe: a classic version and a more modern interpretation with a hint of spice. Both recipes are easy to follow and yield delicious results that are sure to impress your family and friends.
SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAVE)
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.
SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAV
Recipe courtesy of The French Culinary Institute's Salute to Healthy Cooking. Found on Food Network, posting for ZWT.
Provided by AZPARZYCH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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 TARRAGON
Make and share this Carrots and Celery Tarragon recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat.
- Add all remaining ingredients.
- Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.
SAUTEED BABY CARROTS
Make and share this Sauteed Baby Carrots recipe from Food.com.
Provided by Kate in Ontario
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
SAUTEED CARROTS
This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots on the diagonal in about 1/4 inch slices.
- In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
- Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
- Add dill or parsley. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 492.9, Carbohydrate 14.6, Fiber 4.3, Sugar 6.9, Protein 1.5
ROASTED CELERY ROOT
This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
Provided by Chef Au Vin
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F
- Trim and peel celery root and cut into 1-inch pieces.
- In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
- Stir celery root and reduce temperature to 375°F
- Roast celery root, stirring after the 30 minutes, 1 hour more.
Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5
Tips:
- Choose fresh, high-quality carrots and celery root: This will ensure the best flavor and texture for your dish.
- Cut the carrots and celery root into uniform pieces: This will help them cook evenly.
- Don't overcrowd the pan: If you do, the vegetables will steam instead of sautéing.
- Cook the vegetables over medium-high heat: This will help them brown and caramelize.
- Stir the vegetables frequently: This will prevent them from sticking to the pan and burning.
- Season the vegetables with salt, pepper, and other herbs and spices to taste: This will enhance their flavor.
- Serve the vegetables immediately: They are best enjoyed hot and fresh.
Conclusion:
Sautéed carrots and celery root is a delicious and healthy side dish that can be enjoyed with a variety of main courses. It is also a great way to use up leftover vegetables. With its simple ingredients and easy preparation, this dish is sure to become a favorite in your home.
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