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Roasted Celery Root and Fennel with Brown Butter, Pecans, Sage Recipe

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This recipe for Roasted Celery Root and Fennel with Brown Butter, Pecans, Sage is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Lg celery root peeled in wedges 1/2 inch
2 Lg fennel wedges 1/2 inch
1 shallot sliced
Handful sage leaves
1/2 coarse chop pecans
1/4 c butter
1/2 lemon
2 T olive oil
Salt and pepper
Directions:
Directions:
Oven 450º
Drizzle oil over veggies and place on sheet pan. Salt and pepper.
Roast at least an hour, tossing every 20 min. Until browning and tender.
In small frying pan, melt butter. When begins to foam add pecans and sage and cook until butter turns rich golden brown and smell nutty 5-7min. Add pinch of salt and keep warm.
Put veggies on platter, squeeze lemon over and pour butter mixture over.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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