The brussels sprouts are scored with an "X" on the bottom to allow the heat to penetrate the dense part of the root so that the vegetable cooks to the center.

2 tbsp. butter
2 tbsp. peanut oil
1/2 c. diced celery root, or celery stalk and leaves, diced
2 med. turnips, peeled and shredded
1 lb. tomatoes, peeled, seeded, and chopped
1/2 c. fresh peas
1 lb. brussels sprouts, blanched tender
2 tbsp. mixed herbs: oregano, marjoram, parsley, or tarragon (any combination)
1 bunch spring onions, finely sliced on the diagonal
Salt and freshly ground pepper

Melt the butter and oil in a skillet and saute the celery root and turnips until tender, about 5 to 7 minutes. Add the tomato and peas, season with a bit of salt and continue to cook covered until the peas are tender, another 5 minutes.

When the peas are almost cooked, add the brussels sprouts and herbs, and continue to heat long enough to rewarm the sprouts. Uncover the pot and allow any liquid that has accumulated to reduce or evaporate. Add the spring onions and toss everything well. Correct the seasonings, give a grinding of fresh pepper, and serve hot. Serves 6.