The peas add a nice touch of Spring green in the midst of Winter. Turnips and radish are also good here, even a combination. You can cook the celeriac two ways–steam or boil before adding to the skillet with the peas, or braise the celeriac directly in the skillet. I always take the route with the least amount of post-dinner washing up…
2 1/2 – 3 c peeled, diced celeriac; or turnips, radishes, carrots, beets…
water or broth, if braising
2 T butter or oil, or other fat, or a combination
1/2 c onion, finely chopped
1 1/2 c frozen peas, thawed
1 t dried herb, such as dill, celery seed, thyme…
salt and pepper, to taste
1. If you are going to parboil the celeriac, bring a pot of (salted) water to the boil. Add diced celeriac and boil until just tender, 5 to 10 minutes, depending on the size of your dice. To steam, put an inch of water in a sauce pan, fit the steamer basket in, add the celeriac, and steam until just tender, as above. Drain.
1a. Melt butter or fat or heat oil in a large skillet. Add the onion and sauté for about 5 minutes, until the onion has softened. Add the drained celeriac, thawed peas, herb of choice, salt, and pepper. Cook until vegetables are all tender and heated through.
2. If you are braising, you can melt some butter or other fat or heat some oil in a large skillet, add the celeriac and onion, and toss to coat with the butter. Sauté for a few minutes to soften the onion, then add a cup or so of water or broth, cover or not, and cook until just the celeriac is just tender.
2a. Add peas, dried herb, salt, and pepper, stirring to combine. Continue cooking until all vegetables are tender and most of the liquid has evaporated.