1,420 easy and fully explained recipes, with 33,930 photos and 78 videos

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

Keywords for this recipe:

For 12 people, you will need:

1 3 celeriacs
2 3 onions
3 12 tablespoons olive oil
4 1 litre 500 ml chicken stock
5 450 ml liquid cream
6 300 ml cancoillotte (optional)
7 chives
8 salt
9 pepper
Total weight: 5,355 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 20 min.

Peel and rinse 3 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 3 onions and chop finely.

Stage 3 - 2 min.

Pour 12 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 450 ml liquid cream, mix well and leave to reduce and thicken.

Stage 8 - 2 min.

Add 300 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
2,617 Kcal or 10,957 Kj	32 gr	180 gr	197 gr
131 %	12 %	17 %	30 %

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 12 people : 5.22 €
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: Mussels with arroz negro, Hearty leek and sprout soup, Turmeric risotto, Boulangère potatoes, Soup Cornouaillaise, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: The total turnip, Rabbit civet "à la normande", Pistachio tiramisu, Fish petals, vegetables julienne, and beurre blanc, Panna cotta, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Thaï rice with small vegetables, Potato galette, Tabbouleh, Filet mignon with mustard and tarragon sauce, ... All
	Celeriac: You can check-out other recipes which use it, like for example: Avocado and celery remoulade, Rémoulette of celeriac, Celery soup bourguignonne style, Celeriac in cream and mustard sauce, Celeriac Rémoulade , ... All

Other recipes you may also like

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,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
734K 313.7 36 min. January 27^th 2017

Tartiflette

A personal version of a classic recipe from Savoy.
584K 14.6 1 hour 27 min. September 16^th 2019

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
408K4.8 33 min. December 6^th 2015

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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.

Note: We'll never share your e-mail address 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.