Celeriac (Celeri rave)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Peel the heads, and with a root-cutter cut out of them a number of round balls, ovals, or other patterns.
  2. Plunge them into boiling salted water to blanch, drain them, put them into a well-buttered stew-pan, cover them with broth, and simmer till they are tender.
  3. Thus cooked they can be served with a brown or white sauce, or be glazed for a garnish.
  4. Celeriac makes a nice garnish also, in the form of purée, for cutlets, boiled poultry, &c.
Original Text
CELERIAC (Celeri rave) is a root but little appreciated in the ordinary English household, notwithstanding its value in taking the place of celery at times when the latter cannot be procured. It is nice in cooked salads, and makes a good garnish or vegetable to accompany meat of any kind, especially poultry. Peel the heads, and with a root-cutter cut out of them a number of round balls, ovals, or other patterns. Plunge them into boiling salted water to blanch, drain them, put them into a well-buttered stew-pan, cover them with broth, and simmer till they are tender. Thus cooked they can be served with a brown or white sauce, or be glazed for a garnish. Celeriac makes a nice garnish also, in the form of purée, for cutlets, boiled poultry, &c.
Notes
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