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Celeriac Snowball

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Source: The Heritage of French Cooking

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Yield: Serves 6

Celeriac, or celery root, is also part of the rustic category of "roots," peasant or country food. It was not until the advent of traditional cuisine that vegetables were given greater consideration. Frequently eaten with a remoulade sauce (that is, raw or barely blanched and with a sort of mayonnaise sauce), it is also excellent cooked, as a finely flavored puree.

RECIPE INGREDIENTS

2 pounds celeriac

salt

1/2 cup thick creme fraiche

2 tablespoons extra virgin olive oil

DIRECTIONS

Bring water to a boil in the lower part of a steamer. Peel the celeriac, wash it and cut into 2 inch cubes. Place in the top of the steamer and sprinkle with salt. Cover and steam for about 35 minutes, until the celeriac is very soft and easily pierced with the point of a knife.

Drain the celeriac in a strainer and let cool. Transfer to a food processor and blend till pureed. Add the crème fraiche and mix until the puree is smooth and very white. Add the oil in a thin stream, continuing to process.

Reheat the puree over gentle heat in a double-boiler, steamer or, better still, in a microwave oven. Serve immediately.

NOTE: This puree is served with poultry - chicken, turkey and duck - either stuffed or not, and roasted. It goes very well with chestnuts and both are delicious blanketed with the juices of the poultry.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

147

Fat. Total:

Fiber:

Carbohydrates, Total:

15g

Sodium:

161mg

% Cal. from Fat:

55%

Cholesterol:

9mg

Protein:

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