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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.

78K 12 3.5

Last modified on: December 30^th 2019

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For 8 people, you will need:

1 2 celeriacs
2 2 onions
3 8 tablespoons olive oil
4 2 lb + 3.2 oz chicken stock
5 10.6 oz liquid cream
6 7.0 oz cancoillotte (optional)
7 chives
8 salt
9 pepper

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

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How long does 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 10.6 oz liquid cream, mix well and leave to reduce and thicken.

Stage 8 - 2 min.

Add 7.0 oz 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
2,849 Kcal or 11,928 Kj	62 gr	134 gr	230 gr
142 %	24 %	13 %	35 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
74 Kcal or 310 Kj	2 gr	3 gr	6 gr
4 %	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 %

% 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 : 4.68 €
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.

This recipe uses (among others)

	Chicken stock: You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Mussels with arroz negro, Boulangère potatoes, 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: Tenderloin steak with beetroot tops and mushrooms, Apple and almond gratin, French toast "cordon bleu", Chantilly cream, Gratin of leeks with Morbier cheese, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mexican salad, Beetroot and fried chicken salad, Jerusalem artichoke purée with leeks, Pistachio and spinach pesto, Roast Brussels sprouts with sage and lemon, ... All
	Celeriac: You can check-out other recipes which use it, like for example: Celeriac and mushroom gratin, Celeriac Rémoulade , Celeriac and parsley soup, Celery and avocado salad, Potimarron and celeriac autumn soup, ... All

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