Sautéed Sliced Brussels Sprouts with Celeriac

Total time: 25 minutes
    A true winter sauté, with Brussels Sprouts and Celeriac.  Brussels sprouts are not bitter if not overcooked.  Allow them to stay just on the crispy side - cooked but not overcooked!

 Ingredients:

• 12 - 15 Brussels sprouts
• 1 medium shallot
• 1/4 - 1/3 head celeriac
• 1 tbs olive oil
• 2 tsp Worcestershire sauce
• 1/2 tsp dried thyme

 Instructions:

• Peel and chop shallot.  
• Slice off stem end of sprouts and remove any wilted or damaged leaves. 
• Cut each sprout into 3 or 4 slices, through the stem end. 
• Trim any discolored bits of the celeriac if previously cut. Peel and cut into pieces roughly the same size as the sliced sprouts.
• Heat oil in medium nonstick skillet over medium heat.  Add shallots, celeriac and sauté 5 minutes. 
• Add sprouts and sauté until just starting to get tender, 8 - 10 minutes longer, stirring often. 
• Add Worcestershire sauce, thyme, stir well to combine.
• Reduce heat, cover and cook 5 minutes longer.  Serve.