Creamy Celery Root and Pearl Onions
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 8 servings.
I have made creamed onions for several recent Thanksgivings and wanted to change the recipe, so I decided to add celery root. Celery root is perfect with the onions, and the creamy sauce is addicting! —Tina Mirilovich, Johnstown, Pennsylvania
Ingredients
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1 large celery root (about 1-1/2 pounds), peeled and cubed
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3 tablespoons butter
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1 package (14.4 ounces) pearl onions, thawed
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3/4 cup chicken broth
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1 teaspoon sugar
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1/2 teaspoon salt
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1-1/2 cups heavy whipping cream
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2 tablespoons minced fresh parsley
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1/2 teaspoon pepper
Directions
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1.
Place celery root in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until tender, 4-6 minutes. Drain; set aside.
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2.
In a large skillet or Dutch oven, heat butter over medium heat. Add pearl onions, broth, sugar and salt. Cook onions, stirring often, until onions begin to brown, 12-15 minutes. Add celery root and cream; simmer until slightly thickened, 3-5 minutes. Stir in parsley and pepper.
Nutrition Facts
2/3 cup: 250 calories, 21g fat (13g saturated fat), 63mg cholesterol, 379mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 3g protein.
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