Celeriac Stuffed Like Artichokes
Over a year ago
288 views
Ingredients
- 4 medium celeriac, each about 200g
- 1 lemon, juice of
- 125g Good olive oil
- 4-5 cloves garlic, peeled & finely chopped
- ¼ teaspoon salt
- 1 teaspoon peppercorns, finely crushed
- 3-4 tablespoons finely chopped parsley
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Like all vegetables cooked in olive oil, this celeriac is excellent when prepared in advance and served cold as a first course.
Method
-
1
Peel the celeriac and immerse immediately in water aciduated with lemon juice to prevent discolouration.
Scoop out most of the flesh, leaving a 1cm shell. Chop this flesh finely and mix with all the stuffing ingredients (garlic, salt, peppercorns, parsley).
Season the insides sparingly with salt. Arrange them in a stewpan large enough to hold them upright, and pack them with stuffing.
Add the oil and enough of the acidulated water to barely cover.
Simmer over a gentle heat until the celeriac are tender and most of the liquid has been absorbed.
Serve warm or cold, in their juices, garnished with wedges of lemon.
Similar Recipes
View all similar
Comments (0)