Buttered Celeriac with Fresh Herbs recipe
information
Céleri-rave aux Fines Herbes
ingredients
1 kg celeriac
2.5 litres blanc preparation
freshly chopped tarragon
freshly chopped parsley
freshly chopped chives
freshly chopped chervil
2.5 litres blanc preparation
freshly chopped tarragon
freshly chopped parsley
freshly chopped chives
freshly chopped chervil
method
1. Peel the celeriac thickly, wash, cut into 3 cm x 6 cm sections and turn barrel-shape, keeping them in acidulated water to prevent discoloration.
2. Place into simmering blanc, and cook gently for 6 minutes.
3. Drain well and serve with the freshly chopped tarragon, parsley, chives and chervil in a vegetable dish.
2. Place into simmering blanc, and cook gently for 6 minutes.
3. Drain well and serve with the freshly chopped tarragon, parsley, chives and chervil in a vegetable dish.
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