Celeriac

Ingredients

• Pare and slice the root
• add a medium sized onion

Method

1. 1

   Boil celeriac and onion until tender, add cream sauce, simmer until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 122. The excerpt below is the record exactly as published.

CELERIAC 18 S cold chicken and bread crumbs, 1 teasp each minced parsnip and onion, 1 tablesp melted butter, 2 tablesp cream, and salt and pepper to taste. If filling seems too stiff, add more cream. Pack this filling heaping full into the cucumber boats. Place side by side in a baking dish, and pour around them some well seasoned stock or gravy, or a little hot water and butter. Cover and bake V2 hour, then uncover and brown. Remove the cucumbers to a heated platter, thicken the gravy in the pan with a little browned fiour, pour around the cucum- bers, and serve at once. — [Mrs. E. E. S., Pa. Fried or Baked Squash Peel tender squash, cut in strips as long and thick as the finger, sprinkle with pepper and salt, roll in flour, and fry brown in hot drippings, then cover and cook slowly until tender. — [E. E. K., Me. Peel a round squash, cut a piece from the stem end, and remove the seeds and stuff the cavity with a filling made of bread crumbs, hard boiled eggs, cold ham, or some other kind of meat, and 1 beaten egg. Dot the top with butter, return the cover to the squash, put in baking pan with just enough water to keep from burning, and bake until tender. Squash is also nice cooked with a roast of meat, same as potatoes. — [Mrs. P. J. S., Tex. Escalloped Squash Peel, remove seeds, and boil and mash squash. When cool add 2 beaten eggs, i^ cup milk, butter, and pepper and salt to taste. Pour into a buttered baking dish, cover with bread crumbs, dot with butter, and bake. Serve hot. — [M. B., 111. Cooked Celery Trim and cut celery stalks in small pieces, reserving the tender inner parts to serve raw, and the greens for soup. Boil until tender in no more water than necessary, then season with salt and pepper, add butter and milk, and slightly thicken the gravy with a little flour. — [Mrs. J. L. R., O. Celeriac Not all housewives are acquainted with the turnip-rooted celery, or celeriac, which is generally used for soups and stews. Here is another way. Pare and slice the root, add a medium sized onion

Cook this with the app: pantry check, scaling, and the assistant.