EatMoreBurnMore_RecipeCards-cod, celery root, and ...

C O D ,   C E L E R Y   R O O T ,   A N D   C H A R D   W I N T E R   C A S S E R O L E INGREDIENTS:  

Active  time:  20  minutes     Cook  time:  30  minutes     Yield:  6  servings  

3  lbs  fresh  cod  

6 cloves of garlic, minced

2  lbs  celery  root  peeled   and  cut  into  1-­‐inch  cubes  

8 thin slices of prosciutto, diced

2  bunches  of  chard  (stems   removed)  

salt and pepper to taste

3  tbsps  extra-­‐virgin  olive   oil  

PREPARATION:   1.

Heat  a  large  cast  iron  Dutch  oven.  Pour  the  olive  oil  and  wait  until  it’s  hot.  Add  the   minced  garlic  and  prosciutto  and  cook  for  1-­‐2  minutes,  making  sure  the  garlic  does   not  burn.  

2.

When  the  garlic  is  fragrant,  add  the  diced  celery  root,  put  the  lid  on,  and  slowly  cook   the  celery  for  15  minutes,  stirring  from  time  to  time.  

3.

Add   the   chard   (green   only)   and   cover   again   so   the   greens   can   wilt.   Once   wilted   (it   should   take   a   couple   of   minutes),   uncover   the   pot,   stir,   add   salt   and   pepper,   and   place  the  cod  on  top  of  the  celery  and  chard  mixture.  

4.

Cover  again  and  let  the  cod  steam  for  about  10  minutes,  until  it  is  cooked  through.  

5.

Serve  at  once.