Fricassee of Celeriac, Chestnuts, Baby Onions, and Brussels Sprouts

Name: Fricassee of Celeriac, Chestnuts, Baby Onions, and Brussels Sprouts (Cèleri Rave, Châtaignes, Petits Oignons, et Choux de Bruxelles)
Cuisine: French
Ingredients: Salt and pepper; Salt and pepper; ⅓ cup reduced bouillon; ½ pound celeriac, peeled, cut into ½-inch cubes, and blanched until tender; 2-3 tablespoons butter; ½ pound baby onions, peeled and blanched; ½ pound Brussels sprouts, blanched; 1 cup cooked chestnuts

Cèleri Rave, Châtaignes, Petits Oignons, et Choux de Bruxelles

Preparation info

Yield
6 to 8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This is a fricassee we were often served during the winter months and which I have served with great success in my restaurants. The use of Brussels sprouts was a luxury until very recently. Serve with rabbit and wild meats.

Ingredients

½ pound celeriac, peeled, cut into ½-inch cubes, and blanched until tender
1 cup cooked chestnuts
½

Europe
France
Side dish
Gluten-free
Savoie
Winter

Method

Sauté each ingredient separately in butter; add salt and pepper, then mix, and, just before serving, roll into the reduced bouillon.