Risotto-style celeriac

Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock.

The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
73K 11 3.4
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
27 min.21 min.48 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 20 min.
Risotto-style celeriac
Peel and rinse 1 celeriac, then cut into small dice.

There's no doubt about it, this is a tedious job, so use a mandolin if possible to make life easier.

Stage 2 - 5 min.
Risotto-style celeriac
Prepare 1 onion and chop finely.

Stage 3 - 2 min.
Risotto-style celeriac
Pour 4 tablespoons olive oil into a large saucepan on medium heat. When good and hot, add the chopped onion.

Salt, pepper, and cook for 1 or 2 minutes without colouring.

Stage 4 - 3 min.
Risotto-style celeriac
Add the diced celeriac, mix well and cook for 2 or 3 minutes, stirring from time to time.

Stage 5 - 1 min.
Risotto-style celeriac
Add just enough chicken stock to barely cover, no more.

Stage 6 - 10 min.
Risotto-style celeriac
Leave to simmer gently uncovered until the celeriac is tender.

If there is any liquid left after the celeriac is cooked, drain this off.

Stage 7 - 4 min.
Risotto-style celeriac
Add 150 ml liquid cream, mix well and leave to reduce and thicken.

Stage 8 - 2 min.
Risotto-style celeriac
Add 100 ml cancoillotte, mix again and cook for a further 1 or 2 minutes, then take off the heat.

Stage 9 - 1 min.
Risotto-style celeriac
Finish by adding some finely chopped chives.

Stage 10
Risotto-style celeriac
Your risotto-style celeraic is ready. Serve on its own or to accompany meat.
You can miss out adding the cancoillotte in stage 8, or use another cheese if you prefer, either grated (Parmesan, Comté...) or a soft-paste cheese such as Époisse or Mont d'Or.

If you don't have chicken stock, use a vegetable stock instead.
Several days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,424 Kcal or 5,962 Kj31 gr67 gr115 gr
71 %12 %6 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
74 Kcal or 310 Kj2 gr3 gr6 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
356 Kcal or 1,491 Kj8 gr17 gr29 gr
18 %3 %2 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery, Milk
How much will it cost?
  • For 4 people : 2.34 €
  • Per person : 0.59 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Turmeric risotto, Mussels with arroz negro, Soup Cornouaillaise, Boulangère potatoes, Hearty leek and sprout soup, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Curried mussels with cabbage, Quiche filling mixture, Pork medallions with "full" turnips, Frozen Nougat, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Creamy Winter Vegetable Soup, Courgettes (zuchinis) , Scallops with green asparagus tips and parmesan, Sliced veal with leeks and mushrooms, Pan bagnat, ... All
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Celeriac in cream and mustard sauce, Celery soup bourguignonne style, Normandy seafood stew, Celery and avocado salad, Vegetable tartare, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
880K 34.3 7 hours December 30th 2019
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
344K 15 3 hours 9 min. October 13th 2010
How to prepare broccoli
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7th 2013
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-09-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page