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.
14,2823.5/5 for 2 ratings
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Last modified on: December 30th 2019

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 a certain time?
    When should I start for the recipe to be ready at a certain time?
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Keeping:

Several days in the fridge, covered with plastic film.

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.

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.

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
70 Kcal or 293 Kj2 gr3 gr6 gr
3 %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?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Mussels with arroz negro, Turmeric risotto, Boulangère potatoes, ... All
Liquid creamLiquid 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 oilOlive 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
CeleriacCeleriac: 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

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