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Celeriac with mushroom and leek©️ Nel Brouwer-van den Bergh

Celeriac with mushroom and leek

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dinner, Lunch, Main Course
Cuisine French
Servings 4 persons

Ingredients
  

Ingredients to make the dish

  • 4 small celeriacs
  • one leek
  • a small onion
  • one shallot
  • 2 cloves garlic
  • 2 fl oz (60 ml) red wine
  • 1/2 lb (220 g) mushrooms
  • 1 pint (0.5 l) vegetable broth preferably self-made
  • a handful roasted cashews
  • 1/2 bunch parsley
  • 1/2 cup cooking cream (optional)
  • salt
  • pepper
  • 2 tbsp olive oil

Instructions
 

Instructions

  • Brush each celeriac clean under running water
  • Cut off the root section of each celeriac in one clean cut. Discard the roots.
  • pre-heat the oven to 320 F (160 C)
  • Cut the onion, shallot, leek and mushrooms in slices.
  • Heat up the olive oil in the pan
  • Glaze the onion, shallot and garlic
  • Add the leek and mushrooms and sweat the whole mixture
  • Mix in the vegetable broth and optionally the cream
  • Heat up until almost at boiling point
  • Then place the celery roots in the broth and vegetable mixture with the cut side down
  • Place the pan without a lid in the oven for 75 minutes. (Larger celeriac needs longer up to 2 h)
  • Stir the sauce a few times to ensure it does not burn
  • Serve with the pan on the table or make up each plate in the kitchen as you like

Notes

Method: oven-baking, oven-steaming
Food allergy & intolerance information: some persons are sensitive to cellery