Celeriac

Ingredients

• celeriac
• a bouquet-garni
• 2 small peeled onions
• enough seasoned white stock to cover
• a little cream

Method

1. 1

   Wash and scrub the vegetable, then peel and divide in pieces about 0.5 in. thick, and about 2 in. in diameter.

2. 2

   Place it in a saucepan with enough seasoned white stock to cover, also a bouquet-garni and 2 small peeled onions.

3. 3

   When cooked, drain, and dish up neatly in a vegetable dish.

4. 4

   Strain and reduce the stock with a little cream.

5. 5

   Pour this sauce over the celeriac.

6. 6

   It can also, if liked, be served with demi-glace or Espagnole sauce.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.

Celeriac. This vegetable is also known as celery knobs, celery roots or celery rave ; it does not resemble in shape other varieties ; it has a similar flavour to celery. It is frequently used for salad seasoned with lemon juice or mayonnaise sauce. To cook celeriac proceed as follows : Wash and scrub the vegetable, then peel and divide in pieces about £ in. thick, and about 2 in. in diameter. Place it in a saucepan with enough seasoned white stock to cover, also a bouquet-garni and 2 small peeled onions. When cooked, drain, and dish up neatly in a vegetable dish. Strain and reduce the stock with a little cream

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