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.
5,5033.5/5 for 2 ratings
Grade this recipe:

Last modified on: December 30th 2019

For 8 people, you will need:

Change those ingredients 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.
Keeping: Several days in the fridge, covered with plastic film.
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?
Work this out...

Step by step recipe


Stage 1 - 20 min.
Risotto-style celeriac : Photo of step #1
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.
Risotto-style celeriac : Photo of step #2
Prepare 2 onions and chop finely.

Stage 3 - 2 min.
Risotto-style celeriac : Photo of step #3
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.
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 300 ml liquid cream, mix well and leave to reduce and thicken.

Stage 8 - 2 min.
Risotto-style celeriac : Photo of step #8
Add 200 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
1,745 Kcal or 7,306 Kj21 gr120 gr131 gr
87 %8 %11 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
49 Kcal or 205 Kj1 gr3 gr4 gr
2 %<1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
218 Kcal or 913 Kj3 gr15 gr16 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).

How much will it cost?

Note : These prices are only approximate

Change currency:

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, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Curried mussels with cabbage, Strawberry, kiwi and mascarpone verrines, Triple-Cheese Pumpkin Gratin, Artichoke hearts forestier , Crusty cockle tart, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Sautéd broccoli with ham, Warm haricot bean salad, Bacon and cabbage omelette, Fish "à la Bordelaise", Beetroot salad with cashew nuts, ... All
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Creamy Winter Vegetable Soup, Potimarron and celeriac autumn soup, Celeriac soup with mustard, Vegetable tartare, Celeriac and mushroom gratin, ... All

Other recipes you may also like

[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
97,216 14.6/5 for 11 ratings 1 hour 27 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
74,2534.2/5 for 19 ratings 1 hour 14 min.
[Finger biscuits]
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
104,5755/5 for 1 ratings 1 hour
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
253,636 714.7/5 for 44 ratings 2 hours 38 min.
[Bouquet garni]
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
73,5653.5/5 for 2 ratings 12 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-03-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page