Using a mandoline (inexpensive versions are now widely available at cookware shops) makes short work of slicing the vegetables.
Recipe information
Yield
Makes 8 servings
Ingredients
2 tablespoons (1/4 stick) butter
1 pound celery root, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1 tablespoon black sesame seeds
1 tablespoon toasted white sesame seeds
1 tablespoon oriental sesame oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Preparation
Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.
