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.
Peel and wash the celeriacs, slice them into rounds, about
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.
© 1995 Valentina Harris. All rights reserved.