Sedani Crogiolati

Celeriac Toasts

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Celeriac stewed in a deliciously smooth sauce, with generous amounts of butter, is served on slices of toasted country bread in this splendid dish from Piedmont. Turnip also works very well in this recipe, but celeriac has such a lovely flavour and texture, it’s best to use it provided everybody likes it. Try replacing a quarter of the stock with white wine and adding a couple of teaspoons of tomato paste. It's a dish worth repeating and would make a good opening course, or a vegetarian supper.


  • 3 smallish celeriacs, about 350 g (12 oz) each
  • 1 small onion, very finely sliced
  • 115 g (4 oz) butter
  • 1 tablespoon plain flour
  • 225 ml (10 fl oz) good stock
  • salt and pepper
  • 4 thick slices country-style bread
  • chopped parsley


Peel and wash the celeriacs, slice them into rounds, about 5 mm (¼ inch) thick. If using larger celeriac, halve or quarter the rounds. Bring a large pan of water to the boil and add the sliced vegetable. Lower the heat and cook for about 20 minutes.

Meanwhile, fry the onion in the butter until soft. Add the flour and mix it in, cooking it briefly. Add the stock and stir thoroughly.

As soon as the sauce begins to boil and thicken, add the celeriac and season with salt and plenty of pepper. Stir and simmer for 5 minutes. Brown the bread in the oven (or toast it) and then arrange it on a platter. Pour the celeriac and the sauce all over the toast and serve at once with a little parsley on top.