Rating: 4 stars
70 Ratings
  • 5 star values: 41
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 4

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Credit: Lisa Hubbard

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat.

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  • Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.

  • Meanwhile, in a food processor fitted with the coarse grating disk, grate the celery root.

  • In a large bowl, whisk together the sour cream, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.

  • Add the celery root, onion, parsley, and pickles and toss to combine. Serve with the sausages.

Nutrition Facts

470 calories; fat 33g; saturated fat 12g; cholesterol 69mg; sodium 1493mg; protein 20g; carbohydrates 23g; sugars 5g; fiber 4g; iron 3mg; calcium 120mg.
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