Celery Root Ravioli With Celery/mushroom Filling
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Celery Root Ravioli With Celery/mushroom Filling
  Celery    Ravioli    Italian    Roots    Fillings  
Last updated 6/12/2012 1:12:42 AM. Recipe ID 40788. Report a problem with this recipe.
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      Title: Celery root ravioli with celery/mushroom filling
 Categories: Cooking liv, Italian
      Yield: 4 Servings
 
    1/2 c  Diced carrot
    1/2 c  Diced celery
    1/2 c  Diced Spanish onion
      6 ts Olive oil
      2 lg Celery roots; peeled
      3 lg Portobello mushrooms
           Salt and pepper
      1 c  Garlic
      1    Sprig rosemary
      1    Stalk celery; diced
      1 tb Diced shallots
      2 tb Chopped fresh herbs (e.g.
           -parsley, chives)
      2 c  Flat-leaf parsley leaves
      1    Recipe Red Wine Reduction;
           -recipe follows
 
  In a medium saucepan, caramelize the carrots, celery, and onion in 2
  teaspoons of the olive oil. Add the celery root, cover three-quarters
  of the way with water, and cover the pan. Slowly braise for 45 to 60
  minutes, or until tender. Remove the celery root from the braising
  liquid and cool completely. Reserve the braising liquid. Trim the
  celery root to square off- and slice paper thin. Clean the Portobello
  mushrooms by removing the stems and the dark brown underside. Cut
  into quarters, season with salt and pepper, and drizzle with 2
  teaspoons of the olive oil. Place in an ovenproof pan with the garlic
  and rosemary and cover with aluminum foil. Bake at 350 degrees for 30
  to 40 minutes, or until tender. In a medium saute pan, saute the
  diced celery and shallot in 1 teaspoon of the olive oil. Dice the
  roasted mushrooms and toss with the celery mixture and herbs. In a
  saute pan, wilt the Italian parsley in 1 teaspoon of the olive oil
  and 1 tablespoon of the braising liquid. Place the celery root slices
  on a sheet pan with a dash of the braising liquid, season with salt
  and pepper, and bake at 350 degrees for 3 to 4 minutes to reheat. Lay
  1 slice of the celery root on a plate and top with the mushroom and
  celery mixture. Place a piece of the parsley on top and cover with
  another piece of the celery root. Press the edges of the celery root
  together and place small pinches of braised Italian parsley at each
  corner. Drizzle with Red Wine Reduction around the edges of each
  plate. 




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Recipe ID 40788 (Apr 03, 2005)

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