Ok, this is another recipe from Ina Garten’s , Barefoot Contessa Back to Basics cookbook, and it’s a simple side dish, really delicious and goes with almost anything.  A recipe, as a matter of fact, you might want to keep in mind for Thanksgiving.  It actually got me to try 3 vegetables that I had never eaten before- turnips, parsnips and celery root,-and it got me to not just like Brussels sprouts but to love them.  I think that roasting vegetables, whether on the stovetop or in the oven, really makes them taste wonderful using  just olive oil or butter, salt and pepper.  And, I have always wondered what celery root was and tasted like ever since I heard Mr. Elton telling Harriet Smith, in the movie, “Emma,” that he loved celery root.  Now I know and I love it too.  It’s a kind of celery, has a celery flavor but it’s actually grown for the root and not the stems and leaves.  It’s a pretty unattractive vegetable until you peel it to reveal the clean whiteness.  If you’re looking for another fall recipe, this is one to try.

• 4 tablespoons (1/2 stick) unsalted butter
• 1 white turnip, unpeeled and 1-inch diced
• 2 carrots, 1-inch diced (preferably from carrots with the greens attached)
• 2 small parsnips, peeled and 1-inch diced
• 1/2 celery root, peeled and 1-inch diced (if it’s small, use the whole thing)
• 8 Brussels sprouts, halved if large
• 4 fresh thyme sprigs
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 celery ribs, 1-inch diced

Melt the butter in a large (12-inch) saute pan that has a tight-fitting lid.  When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussels sprouts, thyme, salt, and pepper and toss with the butter.  Cover the pan and cook over low heat for 10 minutes.  Add the celery and stir the vegetables.  Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender.  If they’re too dry, add a few tablespoons of water.  Taste for seasonings and serve hot.

The one thing to do to make sure this recipe is a hit is to not overcook the vegetables.  They should be tender but still a little crunchy. It’s another one of those autumn recipes that fills the kitchen with an intoxicating smell.