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Celeriac French Style
Preparation info
- Serves
6-8
- Difficulty
Easy
Appears in
By Tony Bilson
Published 1994
Celeriac is a large, knobbly, swollen root with a distinctive celery flavour and for this reason it is sometimes known as celery root or knob celery. It is a versatile winter vegetable to add to soups as well as to grate and serve raw as an hors d’oeuvre or as part of a salad.
Ingredients
1 kg 2 lbs 2 tablespoons
Method
Trim, pare and slice or dice the celeriac and place it in cold water to keep white. Drain and dry with paper towel (absorbent kitchen paper).
In a frying pan or skillet, heat 1 tablespoon of the butter and add the celeriac. Simmer over a slow heat for 5 minutes.
Barely cover the vegetable with hot beef stock, cover the pan and cook rapidly until the vegetable is tender and the l