Preparation | Cooking | Start to finish |
---|---|---|
27 min. | 21 min. | 48 min. |
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. | ![]() |
2 | Prepare 1 onion and chop finely. | ![]() |
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. | ![]() |
4 | Add the diced celeriac, mix well and cook for 2 or 3 minutes, stirring from time to time. | ![]() |
5 | Add just enough chicken stock to barely cover, no more. | ![]() |
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. | ![]() |
7 | Add 150 ml liquid cream, mix well and leave to reduce and thicken. | ![]() |
8 | Add 100 ml cancoillotte, mix again and cook for a further 1 or 2 minutes, then take off the heat. | ![]() |
9 | Finish by adding some finely chopped chives. | ![]() |
10 | Your risotto-style celeraic is ready. Serve on its own or to accompany meat. | ![]() |