Celery Root (Celeriac) Ring |
|
 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
|
A beautiful presentation when filled with steamed or creamed vegetables or fish. A delicious side from the Wisconsin Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 large celeriac (celery roots) |
1 1/2 teaspoons salt |
4 eggs, separated |
1/8 teaspoon pepper |
1 dash paprika |
1/2-3/4 cup cream |
Directions:
1. Wash celery roots; pare and cut into cubes.
2. Cook in boiling water to which 1 teaspoon salt has been added for 15 minutes.
3. Drain and mash.
4. Preheat oven to 350F and butter a ring mold.
5. Whip egg whites to stiff peaks and lightly beat the yolks in a separate bowl.
6. Add beaten egg yolks, remaining salt, pepper, paprika and cream.
7. Mix thoroughly; fold in egg whites.
8. Pour mixture into ring mold, place in a pan of hot water, and bake 30 to 45 minutes or until firm to the touch.
|
|