Best Celeriac With Butter And Lemon Céleri Rave Saute Recipes

CELERY ROOT (CELERI-RAVE PUREE)

Steps:

• Peel the celery and cut it into one-inch cubes. There should be about six cups.
• Put the celery in a kettle and add cold water to cover. Add salt to taste. Bring to a boil and cook until tender, about 15 minutes. Drain well.
• Put the pieces into the container of a food processor and add the butter. Start processing while gradually adding the hot milk, salt, pepper and nutmeg. Spoon into a saucepan and reheat. Serve.

SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAVE)

Steps:

• In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.

CELERIAC WITH BUTTER AND LEMON - CéLERI - RAVE SAUTE

Steps:

• Peel the celeriac and cut into 1 inch thick slices. Cut each slice into 8 or 10 pieces (batons) and drop into a panful of fast-boiling, salted water.
• Blanch for 3 minutes only, drain and pat dry in a cloth.
• Heat the butter and oil in a large iron frying pan over medium heat and, when the butter froths, arrange the celeriac pieces in the bottom in one layer.
• Season, increase the heat slightly and saute until golden brown, turning the pieces with a spatula and shaking the pan to prevent sticking.
• When ready to serve, sprinkle with lemon juice and chopped herbs.
• Shake and saute again and correct seasoning if necessary.
• Turn into a heated serving dish and serve immediately.