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.
90 K 3.5/5 (12 reviews)
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Last modified on: December 30th 2019
For 4 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at 23:40, you will finish around : 0:25.Change start time
To finish around 7pm, you'll need to have started before: 18:45.Change end time

Step by step recipe


Stage 1 - 20 min.
Risotto-style celeriac
Peel and rinse 1 celeriac, 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
Prepare 1 onion and chop finely.

Stage 3 - 2 min.
Risotto-style celeriac
Pour 4 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
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
Add just enough chicken stock to barely cover, no more.

Stage 6 - 10 min.
Risotto-style celeriac
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
Add 150 ml liquid cream, mix well and leave to reduce and thicken.

Stage 8 - 2 min.
Risotto-style celeriac
Add 100 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
Finish by adding some finely chopped chives.

Stage 10
Risotto-style celeriac
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %70 RDI=6 %110 RDI=20 %1,420 RDI=70 %5,960 RDI: 70 %
Per 100 g1 RDI=1 %3 RDI=0 %5 RDI=1 %70 RDI=4 %310 RDI: 4 %
Per person7 RDI=3 %20 RDI=2 %30 RDI=4 %360 RDI=20 %1,490 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, Milk
How much will it cost?
  • For 4 people : 2.35 €
  • Per person : 0.60 €

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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)
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