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.
61K 11 3.4
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Last modified on: December 30th 2019

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For 4 people, you will need:

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How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
27 min.21 min.48 min.
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Step by step recipe

Stage 1 - 20 min.
Risotto-style celeriac : Photo of step #1
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 : Photo of step #2
Prepare 1 onion and chop finely.

Stage 3 - 2 min.
Risotto-style celeriac : Photo of step #3
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 : Photo of step #4
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 : Photo of step #5
Add just enough chicken stock to barely cover, no more.

Stage 6 - 10 min.
Risotto-style celeriac : Photo of step #6
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 : Photo of step #7
Add 150 ml liquid cream, mix well and leave to reduce and thicken.

Stage 8 - 2 min.
Risotto-style celeriac : Photo of step #8
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 : Photo of step #9
Finish by adding some finely chopped chives.

Stage 10
Risotto-style celeriac : Photo of step #10
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.
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).
How much will it cost?
  • For 4 people : 2.34 €
  • Per person : 0.59 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Home made.
This recipe uses (among others)
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