Most nights my culinary audience is limited to a nine-year old girl whose idea of an “awesome, mom!” meal is boxed mac & cheese. Okay, that’s a bit of an exaggeration. But if I cooked to her taste only, we’d eat mostly chicken, rice, and run of the mill stirfried vegetables. Not that there’s anything wrong with that.

But I’m well past the point of boredom with our diet — and a few days ago, I found myself picking up a celery root.

And then, this morning, a package of D’artagnan wild boar sage sausages.

I didn’t even know I was going to pair them until a few minutes after I’d put the sausage into my basket — but that’s exactly what I did, and it turned into an amazing meal.

And simple. I peeled the celery root, diced it pretty small, then sauteed it in butter until it was tender and lightly browned. It couldn’t have taken more than 15 minutes or so. Added a splash of sherry vinegar, salt, pepper, and chopped flat leaf parsley. Meanwhile I’d fried the sausages and fixed a green salad.

The combination was outrageously good — the gamey, spicey sausage with the sweet, buttery celery root. But it got better — I’d also picked up a bottle of Georges Duboeuf Beaujolais Fleurie on my way home from Wegman’s. I was about halfway through my meal when it flashed through my mind that the wine would be the third perfect element.

Now to recruit a dinner guest. Heh.