Celeriac with Rosemary Butter

Last weekend I was finally able to make it to the Pawtucket Farmer's Market. If you live in New England, you should definitely take some time and visit the market- it is outstanding, and has loads of friendly, knowledgeable vendors who bring only the freshest foods to share. The market is held in an old factory building, and is quite overwhelming as there is so much to look at and take in! I love shopping there and coming home with a lot of "treasures."

This particular visit, brought us many winter veggies. It is suprising to me to see how much can actually grow in this snowy and cold corner of the world. Fortunately though, we were able to score carrots, parsnips, pea greens, pink potatoes, celeriac, garlic, onions, cabbage, chicken, and a descaling knife (Finally!). Personally, I was most excited about the celeriac. I love the celery like taste and the starchiness of the veggie, and try to pick some up whenever I see them as they work great in any recipe.

I wasn't sure what to make with the celeriac this time around. I already had a soup picked out to make for lunches for the week, so the celeriac needed to be a side to some sort of dinner during the week. My go to man, Mark Bittman, came to my rescue yet again. His recipe for Celeriac with Rosemary butter was simple, easy, and delicious. I would even argue, that it was tastier the second day!

The rosemary really helps to enhance the flavor of the showcase veggie, and the added breadcrumbs, which were not in the original recipe, added a heartiness to the dish. I will most definitely be making this recipe again!

Celeriac with Rosemary Butter
adapted from "How to Cook Everything"

4 tablespoons unsalted butter
2 sprigs fresh rosemary
2 garlic cloves, peeled
2 lbs celeriac, trimmed, peeled and cubed
salt & freshly ground black pepper
1/4 c panko style breadcrumbs

Melt the butter in a large skillet over medium heat. Add the rosemary and garlic and cook gently until fragrant, about 2 minutes. Add the celeriac. Cook, turning every several minutes until soft and golden brown on all sides, about 30 minutes. Sprinkle with salt, pepper and breadcrumbs

Also, if you live closer to Somerville, check out the new Somerville Winter Farmer's Market. I hear that it is really great too!


  1. I have been meaning to try celeriac for quite some time. This looks like a pretty straightforward recipe and a good one to use when trying it for the first time...thanks!

  2. rosemary butter sounds like the perfect compliment to celeric, I can just imagine the flavors and the aroma....sigh
    have a happy weekend