Roasted Beets and Celery Root with Goat Butter

Name: Roasted Beets and Celery Root with Goat Butter
Cook time: 30 min
Yield: 4
Ingredients: 1 1/4 pounds trimmed baby beets, preferably golden, scrubbed; 1 tablespoon extra-virgin olive oil; 3 tablespoons goat butter; 1 pound celery root, peeled and cut into 2-by- 1/2-inch batons; 2 thyme sprigs; Salt and freshly ground pepper; 1 cup vegetable stock

Roasted Beets and Celery Root with Goat Butter was pinched from <a href="http://www.foodandwine.com/recipes/roasted-beets-and-celery-root-with-goat-butter" target="_blank">www.foodandwine.com.</a>

"Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy. Chef Tyler Brown of the Capitol Grille at Nashville's Hermitage Hotel likes using it in this riff on the classic pairing of roasted beets and goat cheese...."

INGREDIENTS

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1 1/4 pounds trimmed baby beets, preferably golden, scrubbed

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1 tablespoon extra-virgin olive oil

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3 tablespoons goat butter

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1 pound celery root, peeled and cut into 2-by- 1/2-inch batons

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2 thyme sprigs

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Salt and freshly ground pepper

•

1 cup vegetable stock

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