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Baked celery root with mushroom sauce

Author
Cookinero 3 Nov 2022
19210
Baked celery root with mushroom sauce

The unusual flavor of this dish is given by oil with the aroma of truffle, you need quite a bit of it, but the result is impressive.

How to cook Baked celery root with mushroom sauce

Step 1

Baked celery root with mushroom sauce

Wash the celery well, put on a piece of foil, sprinkle with thyme leaves, crushed garlic (take 4 teeth). Drizzle with olive oil mixture. Salt, pepper. Add bay leaf, a piece of butter (take 20 g). Grate the celery well with the mixture.

Step 2

Baked celery root with mushroom sauce

Wrap in foil, bake at 180 degrees for 1.5-2 hours.

Step 3

Baked celery root with mushroom sauce

For the sauce, melt the remaining butter and fry the garlic. Add onions and mushrooms. Salt, pepper. Add mustard and cream. Cook until thickened.

Step 4

Baked celery root with mushroom sauce

Cut the celery into slices, serve with the sauce. Enjoy your meal!

Baked celery root with mushroom sauce - FAQ About Ingredients, Baking Time and Storage

Absolutely! Rosemary, sage, or even a mix of Italian herbs would be delicious substitutes for thyme in this baked celery root recipe. Adjust the amount to your preference, starting with about the same quantity as the thyme.
Yes! To make this recipe vegan, simply substitute the butter with a plant-based butter alternative for both the celery root and the mushroom sauce. Ensure your mustard is also vegan-friendly.
Leftover baked celery root and mushroom sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
To reheat the mushroom sauce, gently warm it in a saucepan over low heat, stirring occasionally to prevent burning. If the sauce has thickened too much in the fridge, you can add a splash of cream (or plant-based cream alternative) to restore its original consistency.
The baked celery root can be frozen, but its texture might change slightly after thawing. The mushroom sauce is best enjoyed fresh or refrigerated; freezing may affect the cream's consistency. If you do freeze it, thaw it slowly in the refrigerator and whisk vigorously while reheating to help restore its texture.
If you don't have bay leaf, it's okay to omit it. It adds a subtle flavor, but the dish will still be delicious without it. You could consider adding a pinch of smoked paprika or a sprig of fresh rosemary for a different depth of flavor.
This dish pairs wonderfully with roasted chicken or fish, or as a hearty vegetarian main course alongside a green salad and some crusty bread to soak up the delicious sauce.

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