Name: Sauteed Celery Root with Swiss Chard
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, coarsely chopped; 2 garlic cloves, finely chopped; 12 ounces celery root (celeriac), peeled, cut into matchstick-size strips; 1 pound Swiss chard, stems trimmed, leaves cut into 1/2-inch-wide strips; 2 teaspoons fresh lemon juice

"Because I love to cook, I'll use any excuse to make dinner for my family or friends. Most of the recipes I concoct are partly based on how the ingredients look—presentation is very important to me," Dave Purdy of Hopewell, New Jersey. "Here, I combined celery root with Swiss chard because the colors and textures contrast so nicely."

This tangy side dish would be good with roasted poultry or meat.

Recipe notes

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