Pan-Fried Celery Root with Creamy Pepper Sauce

A celery root never languishes in my vegetable drawer. I add the root with its velvety aroma to anything from soups and pasta sauces to salads. Or I’ll slice it into thin slivers to use in a gratin or mash it into a buttery purée with a generous grating of nutmeg. This one is my favorite: thick slices of celery root pan-fried in butter with a creamy pepper sauce. Served with french fries, a salad, and, of course, homemade mayonnaise.