PROVENCAL STUFFED CELERIAC

Here is a celeriac dish traditionally from Provence. It is packed with flavours and so delicious! Give it a try and let me know your thoughts, I love to hear from you. Happy cooking! 

Ingredients:

  • 1 celeriac

  • 90 g mushrooms, chopped

  • 25 g shallots, chopped 

  • 150 g organic minced beef

  • 30 g tomato puree

  • 30 g milk of choice

  • Salt and pepper 

  • 1 tbsp butter 

  • Olive oil

  • 4-5 tbsp grated parmesan 

Method:

Preheat the oven to 180 C/160 fan/4 gas mark. 

Peel and cut the celeriac in half. Blanch the celeriac in boiling water until very tender, for about 20-25 minutes. 

In a large frying pan, heat 1 tbsp butter and 1 tbsp olive oil. Add the mushrooms, shallots, salt and pepper. Cook for 5 minutes then turn off the heat. 

In a mixing bowl, mix together the minced beef, mushroom mixture, tomato puree and milk. Season with salt and pepper. 

Scoop out some of the flesh from the celeriac and fill with the stuffing. 

Arrange them in a baking dish, top with grated parmesan and drizzle with olive oil. Bake for 25 minutes, and finish 2-3 minutes on the grill. 

Serve warm on it’s own or with a side of green salad.

Camille Aubertceleriac, mushrooms, beefComment