Braised celery root from The New Mayo Clinic Cookbook: Eating Well for Better Health by Cheryl Forberg and Maureen Callahan and Mayo Clinic

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on March 09, 2025

    I cooked this again for the first time in years and raised my rating slightly. It's easy to make and does a pretty good job of fooling you into thinking it's a richer sauce than it is. I followed the recipe exactly using some leftover frozen Roli Roti chicken bone broth. The celery root I had was a large fresh one from the farmer's market, and after peeling and chopping, it was just slightly over the 3 cups suggested in the recipe. Might use 2 tsp of Dijon next time for a little more punch.

  • babyfork on January 27, 2016

    This is a simple and tasty side dish.

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