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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.
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.
95 K 3.5/5 (12 reviews)
50 min.
Easy
8 people
9 IngredientsLast modified on: December 30th 2019
For 8 people, you will need:
- 1
2 celeriacs - 2
2 onions - 3
8 tablespoons olive oil - 4
1 kg chicken stock - 5
300 g liquid cream - 6
200 g cancoillotte (optional) - 7
chives - 8
salt - 9
pepper - Total weight: 3,870 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
There's no doubt about it, this is a tedious job, so use a mandolin if possible to make life easier.
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.
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.
If there is any liquid left after the celeriac is cooked, drain this off.
Stage 7 - 4 min.
Add 300 g liquid cream, mix well and leave to reduce and thicken.
Stage 8 - 2 min.
Add 200 g 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 130 RDI=10 % | 230 RDI=40 % | 2,850 RDI=140 % | 11,930 RDI: 140 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 5 RDI=1 % | 70 RDI=4 % | 310 RDI: 4 % |
| Per person | 7 RDI=3 % | 20 RDI=2 % | 30 RDI=4 % | 360 RDI=20 % | 1,490 RDI: 20 % |
How much will it cost?
- For 8 people : 4.70 €
- Per person : 0.60 €
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
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Liquid cream
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Olive oil
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Celeriac
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