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Risotto-style celeriac

Name: Risotto-style celeriac
Prep time: 27 min
Cook time: 21 min
Total time: 48 min
Yield: 4 people
Cuisine: French
Ingredients: 1 celeriac; 1 onion; 4 tablespoons olive oil; 500 ml chicken stock; 150 ml liquid cream; 100 ml cancoillotte; Chives; Salt; Pepper

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.

107 K 3.5/5 (12 reviews)531561

Duration

50 min.

Difficulty

Easy

Last modified on: December 30^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 1 celeriac
2 1 onion
3 4 tablespoons olive oil
4 500 ml chicken stock
5 150 ml liquid cream
6 100 ml cancoillotte (optional)
7 Chives
8 Salt
9 Pepper
Total weight: 1,935 grams

Times for this recipe

Preparation

30 min.

Cooking

25 min.

All in all

50 min.

Preparation 30 min.

Cooking 25 min.

When should you start or finish this recipe?

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 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.

Prepare 1 onion and chop finely.

Stage 3 - ⌛ 2 min.

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.

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 150 ml liquid cream, mix well and leave to reduce and thicken.

Stage 8 - ⌛ 2 min.

Add 100 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

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	3 g RDI=1 %	5 g RDI=8 %	73 kcal RDI=4 %	308 kJ RDI=4 %
Per person	7 g RDI=12 %	16 g RDI=6 %	28 g RDI=39 %	356 kcal RDI=18 %	1,491 kJ RDI=18 %
Whole recipe	31 g RDI=48 %	66 g RDI=25 %	114 g RDI=157 %	1,424 kcal RDI=71 %	5,963 kJ RDI=71 %