Stewed Celeriac

Ingredients

• the required quantity of Celeriac
• some rich sauce

Method

1. 1

   Cut leaves from Celeriac, wash, blanch in boiling salted water, drain, and simmer in sauce until done.

2. 2

   Serve with sauce around.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 205. The excerpt below is the record exactly as published.

the required quantity of Celeriac, cut them into slices, and put these into a basin with water flavoured with lemon-juice or vinegar, leaving them to soak for several hours ; then put them into a saucepan with a good supply of boiling salted water, and boil until done. Take them out, drain, pour over a little sauce made with butter, yolks of eggs, and lemon-juice, and serve. If preferred, after the Celeriac has been boiled they may be stewed gently for a little time in rich brown sauce. Puree of Celeriac. — Procure a root of fresh young Celeriac; remove the discoloured outside peel, wash it in plenty of water, and cut into small pieces. Put it into a stew- pan with 4oz. of butter, more or less, according to the quantity, and toss it about over a brisk fire until beginning to brown. Then put in with the Celeriac a small bunch of thyme and parsley, and half a bay-leaf, tied together, and a small onion with two cloves stuck in it. Pour in sufficient clear broth or water to cover the Celeriac, and boil until tender. When cooked, turn the Celeriac on to a fine wire sieve, throw away the bunch of herbs and onion, and rub it through the sieve with a wooden spoon. Put about 2oz. of butter into the stewrpan, melt it, then put in the mashed Celeriac, add 1 teaspoonful of moist sugar, and keep it stewing gently at the side of the fire for an hour or more, stirring occasionally. Serve while very hot ; if it is too thick, a small quantity of boiling broth or water may be mixed in with it. Stewed Celeriac. — This kind of celery is almost a foreigner in England, and is prepared as follows : Cut off all the leaves from the required quantity to about lin. from their roots, and if the latter are large, divide them into quarters. Wash them thoroughly in several waters, blanch them in boiling salted water, and drain thoroughly ; then put them into a saucepan with some rich sauce

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