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.
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.
14,2823.5/5 for 2 ratings
Grade this recipe: Last modified on: December 30th 2019
For 4 people, you will need:
- 0
1 celeriac - 1
1 onion - 2
4 tablespoons olive oil - 3
500 ml chicken stock - 4
150 ml liquid cream - 5
100 ml cancoillotte (optional) - 6
chives - 7
salt - 8
pepper - Total weight: 2,035 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 21 min. | 48 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 20 min.
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.
There's no doubt about it, this is a tedious job, so use a mandolin if possible to make life easier.
Stage 3 - 2 min.
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.
Salt, pepper, and cook for 1 or 2 minutes without colouring.
Stage 4 - 3 min.
Add the diced celeriac, mix well and cook for 2 or 3 minutes, stirring from time to time.
Stage 5 - 1 min.
Add just enough chicken stock to barely cover, no more.
Stage 6 - 10 min.
Leave to simmer gently uncovered until the celeriac is tender.
If there is any liquid left after the celeriac is cooked, drain this off.
If there is any liquid left after the celeriac is cooked, drain this off.
Stage 7 - 4 min.
Add 150 ml liquid cream, mix well and leave to reduce and thicken.
Stage 8 - 2 min.
Add 100 ml cancoillotte, mix again and cook for a further 1 or 2 minutes, then take off the heat.
Stage 9 - 1 min.
Finish by adding some finely chopped chives.
Stage 10
Your risotto-style celeraic is ready. Serve on its own or to accompany meat.
Remarks
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.
If you don't have chicken stock, use a vegetable stock instead.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,424 Kcal or 5,962 Kj | 31 gr | 67 gr | 115 gr |
| 71 % | 12 % | 6 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 70 Kcal or 293 Kj | 2 gr | 3 gr | 6 gr |
| 3 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 356 Kcal or 1,491 Kj | 8 gr | 17 gr | 29 gr |
| 18 % | 3 % | 2 % | 4 % |
How much will it cost?
- For 4 people : 3.34 €
- Per person : 0.84 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Chicken stock: You can check-out other recipes which use it, like for example: Mussels with arroz negro, Turmeric risotto, Boulangère potatoes, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Chestnut mousse in a whipper , Thin endive tart, Chocolate cream with a crunch, irish coffee mousse, Penne with Mushrooms, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with vegetables , Ham "friand" pie, Rabbit with mustard, Polenta, Mixed vegetable curry, ... All |
| Celeriac: You can check-out other recipes which use it, like for example: Creamy Winter Vegetable Soup, Potimarron and celeriac autumn soup, Normandy seafood stew, Celeriac soup with mustard, Celeriac Rémoulade , ... All |
Other recipes you may also like
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.63,7284.6/5 for 14 ratings 58 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.74,189 14/5 for 1 ratings 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...188,451 74.3/5 for 7 ratings 4 hours 38 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.111,6005/5 for 1 ratings 49 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...71,6233.8/5 for 12 ratings 21 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-25)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question