CELERIAC WITH BUTTER AND LEMON - CéLERI - RAVE SAUTE
From the "French Farmhouse Kitchen" by Eileen Reece. The French method of cooking the majority of their dishes in enamelled, cast- iron "cocottes" and casseroles, sealed with a heavy lid, is greatly responsible for the fine flavor of their food.
Provided by gemini08
Categories Vegetable
Time 25m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203.4, Fat 14.5, SaturatedFat 7.8, Cholesterol 30.5, Sodium 274.1, Carbohydrate 17.8, Fiber 3.3, Sugar 3, Protein 3.3
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