| Cuisine: French | Type: Side Dish | Serves: 8 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Healthy |
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Comments:
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By adding 1 egg, 1 tbs cream, and a little salt & pepper to 200gm of purée, you can make small individual flans in ramekins. Butter the ramekins well, put in this mixture, tap down, and cook in a bain marie at 400°F for about 15-20 minutes. Place butter |
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Serving Suggestions:
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Ingredients:
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800 gm celery root 1 quart milk 80 gm butter 2 dl cream 50 gm butter Salt & pepper |
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Instructions:
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1. Peel the celery root, then cut into cubes about 1/2 inch square. Put in a pot and cover with milk (add water, if necessary), add butter, salt and pepper. Cover with paper. Bring to the boil and cook at a gentle boil until done (soft); possibly as long as 1 hour. Drain well. 2. Put celery in a large sauce pan over medium heat and stir-cook to remove moisture. 3. Using a food processor, purée until very smooth and fine. Put back into the saucepan and stir constantly over medium heat, again to remove moisture. Add 50 gm butter, then the cream, a little at a time, to get the desired consistency. |
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Related recipes:
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None |
2001-03-10