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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.

81K 3.5/5 based on 12 reviews

Last modified on: December 30^th 2019

Keywords for this recipe:

For 8 people, you will need:

1 2 celeriacs
2 2 onions
3 8 tablespoons olive oil
4 0 litre 2 ml chicken stock
5 300 ml liquid cream
6 200 ml cancoillotte (optional)
7 chives
8 salt
9 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	21 min.	48 min.

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Step by step recipe

Stage 1 - 20 min.

Peel and rinse 2 celeriacs, 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.

Prepare 2 onions and chop finely.

Stage 3 - 2 min.

Pour 8 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.

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.

Stage 7 - 4 min.

Add 300 ml liquid cream, mix well and leave to reduce and thicken.

Stage 8 - 2 min.

Add 200 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.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,745 Kcal or 7,306 Kj	21 gr	120 gr	131 gr
87 %	8 %	11 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
49 Kcal or 205 Kj	1 gr	3 gr	4 gr
2 %	<1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
218 Kcal or 913 Kj	3 gr	15 gr	16 gr
11 %	1 %	1 %	2 %

% 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 8 people : 3.48 €
Per person : 0.44 €

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 stock: You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Boulangère potatoes, Mussels with arroz negro, Turmeric risotto, Hearty leek and sprout soup, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Gratin of leeks with Morbier cheese, Apricot fool, Icelandic-style fish and vegetable pie, Apricot blancmange, Pasta with mustard-cream sauce, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Crispy potato and mushroom brik rolls, Quick prawn curry, Endives , Purple Pesto, Rabbit with mustard, ... All
	Celeriac: You can check-out other recipes which use it, like for example: Rémoulette of celeriac, Avocado and celery remoulade, Celeriac and mushroom gratin, Celeriac Rémoulade , Creamy Winter Vegetable Soup, ... All

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