Stuffed Celeriac
Celeriac is cultivated since ancient times and even mentioned in the famous Greek works Iliad and Odyssey. Over time it became a largely forgotten vegetable though.
So let us rehabilitate it with my delicious stuffed celeriac recipe.
Ingredients ~ main for 2-3
1 celeriac
100 gr mushrooms
50 gr semi dried tomatoes
50 gr walnuts, chopped
1-2 tbsp parsley, chopped
2 tbsp parmesan, grated
1 shallot, finely chopped
1 red chilli pepper, without seeds & finely chopped
2 garlic cloves, pressed
1 lemon, juice
Olive oil, extra vigine
Salt&Pepper
Crème fraîche (optional)
Tin foil
Baking tray
Preparation:
Preheat the oven to 200˚C
Peel the celeriac and cut it in half. Cut a thin slice from the bottom so that the halves remain standing nicely later on
Rub the two halves with lemon juice, place them with the flat side on the aluminium foil lined baking tray, drizzle with olive oil and salt
Bake the celeriac in the oven for 30 -45 minutes. Depending on the size of your root. It should be just slightly soft.
Meanwhile, prepare the stuffing.
Cut the tomatoes into strips
Chop the walnuts
Grate the parmesan
Chop the shallot
Remove the seeds from the red pepper and chop
Peel and press the garlic
Pull the stalks off the mushrooms, chop them very finely and also add to the stuffing
Cut the cap into small strips
Sprinkle the mushrooms with a pinch of salt
Put a dash of olive oil in a frying pan and make well hot. Now quickly fry the strips until nicely browned. Set aside
Remove the celeriac halves from the oven and leave to cool.
Hollow out the celeriac halves with a spoon to a rim of about 1.5 cm.
Chop the removed celeriac
Heat a dash of oil in a pan and fry the filling mixed with the spooned celeriac for about 5 minutes.
Stir in the fried mushrooms strips and grated cheese and fill the celeriac halves with it.
Arrangement:
Make two rings of the used aluminium foil on the baking tray and place the filled halves in it
Now put the filled halves back in the oven for another 15 -25 minutes.
Serve with extra grated cheese and a spoonful of crème fraîche plus the onion sauce.