For an unexpected holiday side, nutty celery root and aromatic fennel are undersung autumn vegetables. Drizzle them down with brown butter, toasted pecans, and crispy sage leaves.
What You Get
What You’ll Need
Salt and freshly ground pepper
Makes 8 servings
20 minutes active
45 minutes total
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Peel the celery root, then cut it into wedges about ½-inch thick. Trim the fennel, reserving a handful of fronds for sprinkling. Cut the bulb into wedges about ½-inch thick. Thickly slice the shallot. Pick a handful of the sage leaves and toss the stems. Roughly chop ½ cup of the pecans.
Pile the celery root, fennel, and shallot on the prepared pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the vegetables are tender, 35 to 45 minutes.
Meanwhile, in a frying pan over medium heat, melt ¼ cup butter. When the butter begins to foam, add the pecans and sage, and cook until the butter turns a rich golden brown and smells nutty, 5 to 7 minutes. Remove from the heat, season with a pinch of salt, and keep warm.
Arrange the vegetables on a platter, and squeeze the juice of ½ lemon and spoon the brown butter mixture over the top. Sprinkle with the fennel fronds and serve warm.Contains: milk, tree nuts.