Baked celery root with mushroom sauce

Name: Baked celery root with mushroom sauce
Total time: 2 h
Yield: 6
Ingredients: celery root - 1 pc.; thyme - 2 sprigs; bay leaf - 1 pc.; garlic - 6 teeth; olive oil with truffle flavor - 1 tsp; butter - 30 g; champignons - 200 g; onion - 1 pc.; mustard - 1 tsp.; cream - 100 ml; olive oil - 2 tbsp. l.

Cookinero 3 Nov 2022

19110

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

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

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

Step 3

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

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

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Cooking time: 2 h

Servings: 6

Ingredients

celery root - 1 pc.

thyme - 2 sprigs

bay leaf - 1 pc.

garlic - 6 teeth

olive oil with truffle flavor - 1 tsp

butter - 30 g

champignons - 200 g

onion - 1 pc.

mustard - 1 tsp.

cream - 100 ml

olive oil - 2 tbsp. l.

Where to Buy Ingredients

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

Can I use other herbs instead of thyme?

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.

Can I make this dish vegan?

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.

How long can I store leftover baked celery root and mushroom sauce?

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.

What's the best way to reheat the mushroom sauce?

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.

Can I freeze the baked celery root or mushroom sauce?

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.

What if I don't have bay leaf?

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.

What can I serve with baked celery root and mushroom sauce?

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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Baked celery root with mushroom sauce

How to cook Baked celery root with mushroom sauce

Step 1

Step 2

Step 3

Step 4

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

Reviews: 0

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