Braised Celeriac

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 1 large celeriac
  • 250 ml (scant ½ pint) good chicken stock


Peel the celeriac, cut into 1.3 cm (½ inch) slices, then cut the slices into 1.3 cm (½ inch) sticks. Simmer in the stock and butter with some salt and pepper, covered, for about 20 minutes or until tender. Uncover, boil hard to evaporate any remaining stock and serve sprinkled with parsley.