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Sautéed Celery Root with Swiss Chard
By Chef Andrew Faulkner


3 tablespoons Olive Oil
1 medium Organic Yellow Onion coarsely chopped
2 cloves Organic Garlic finely chopped
12 ounces Celery Root (Celeriac) peeled and cut into matchstick size strips
2 teaspoons Chard stems trimmed and leaves cut into 1/2 inch wide strips
2 teaspoon Lemon Juice


Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes.

Add celery root and sauté until crisp-tender, about 8 minutes.

Add chard; cover and cook until wilted and tender, about 5 minutes.

Stir in lemon juice. Season with salt and pepper.