Celery root Recipe Italian Style!
This is an easy recipe that will take us about an hour for preparation and cooking time. This is made as an appetizer dish.
This recipe originally didn’t call for wine, but while cooking it we minimized the water and replaced it with white wine, and found the results to be even more delicious.
The ingredients that we are going to need for four people are the following:
For the sauce:
We start our recipe by preparing the sauce:
We first finely sauce the mushrooms and finely chop the onions. We saute the two in deep frying pan with 1 to 1 1/2 tablespoons of fresh butter. We add in the prosciutto that we have finely chopped in small pieces. We put out the ingredients with the wine, and add the tomato paste, salt, pepper.
Cover the pan, let it cook for about a half an hour until the sauce is reduced to half.
While cooking the sauce, boil in a large pot with a lot of water. Clean your celery root, and cut it in large cubes. Add the celery pieces in your boiling water for several minutes while its boiling and after six to seven minutes remove them, strain them, dry them a bit, and saute them for five minutes in another pot on a high flame with a bit of fresh butter. Plus salt and pepper.
Pour the sauce on the top of the celery roots that is still in the pot. Add the rest of the fresh butter (about 1/2 ounce) that you have mixed with a tablespoon of flour.
Cover the pot and let it slowly cook for approximately ten more minutes.
When the food is ready, remove it from the flame, let it cool down, and serve in a large serving plate. Now sprinkle the finely chopped parsley on top of it.
This recipe is capable of making even those who dislike celery root to love it!
Enjoy with a crisp Pinot Grigio or a European style Rose wine, like a Stony Brook Blush. Others will enjoy this with an oak-aged Chardonnay, due to the prosciutto inside. It’s all up to you! Enjoy and cheers!
|New Jersey Wineries › Cooking with Wine › Italian Celery Root Recipe|
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