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What do you do with celery root?

jenni_snake sent me a request for recipes using celery root (celeriac) or pumpkin/winter squash.  I'm going to post just a couple here, then send more by snail mail.  So, first, celery root.

(I haven't tried this yet.)



Sedani di Verona al Burro e Formaggio

(Celery root with butter and Parmesan)



This recipe comes from The Cuisine of Venice & Surrounding Northern Regions, by Hedy Giusti-Lanham and Andrea Dodi.




2 or 3 large celery roots (celeriac)



Juice of half a lemon

4 tablespoons butter

4 tablespoons Parmesan cheese, freshly grated




Wash the celery roots and peel them, using a very sharp small knife.  Celery roots have an uneven surface.  Use the knife to remove dark spots.  Bring the water to a boil in a large saucepan, add the salt and the lemon juice.  Place the roots in the boiling water and cook until tender – about 15 to 20 minutes, depending on the size of the roots.  When done, let cool and slice into pieces about 1/3-inch thick.


Melt the butter in a skillet, add the celery slices, and sauté briefly for 3 to 4 minutes, or until the slices are well coated with butter; don’t overcook.  Sprinkle Parmesan over the celery slices and serve as an accompaniment to meat or fowl.



Serves 6



( 2 comments — Leave a comment )
Dec. 1st, 2005 11:40 am (UTC)
Parboiled! *headdesk*

Thank you dear!
Dec. 1st, 2005 06:08 pm (UTC)
My pleasure. :-)
( 2 comments — Leave a comment )