Sauteed Celery Root with Swiss Chard

Rainbow chard

“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,” says 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.

3 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, finely chopped
12 ounces celery root, 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

Heat oil in heavy large pot over medium heat. Add onion and garlic and 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.