1. To make the dumplings, put the porcini into a small bowl and pour over warm water to cover. Leave to soak for 30 minutes. Drain in a fine sieve, reserving the liquid. Rinse the mushrooms well in cold water, chop finely and set aside. 2. Melt the butter in... - 33.7487

GETTING READY 1) Cut the celery root thinly 2) Peel the slices and julienne them. MAKING ... - 24.2508

MAKING 1) In a 9-inch nonstick skillet, heat oil. 2) To this, add the celeriac. 3) Over high heat, cook this for 5 minutes, or until golden brown. Stir constantly while cooking. 4) To this, add the remaining ingredients and mix well. 5) Cook until the... - 34.1091

Celeriac is the edible root of a variety of celery. Wash and peel the celeriac. Hollow out the centers and dice the scooped-out flesh. Place the celeriac in cold water with a few drops of lemon juice added. Nick the skins of the tomatoes, plunge into boiling... - 40.6306

GETTING READY 1. Start by, preheating the oven to 375° F 2. Start trimming the celeriac, and also shaping it evenly with a paring knife, and then set it aside MAKING 3. In a small skillet, spread the mustard seeds, and toast it over medium-high heat for 6... - 42.5617

Combine first 3 ingredients in large bowl and mix well. Stir in celery root. Season to taste with salt and pepper. Chill well. Sprinkle with chives just before serving. - 29.4061

GETTING READY 1. Peel the celery roots and slices into pices of quarter inch thickness MAKING 2. Cook the celery root amd reserve its broth; cool when cooked through 3. Mix together beaten egg yolk and bread crumbs and dip the celry sticks into it 4. Heat... - 41.884

GETTING READY 1. Prepare a large pot and fill it with water. Set on the boil 2. Boil the celeriac in the pot for 10 minutes or till just soft 3. Drain the celeriac 4. Set a sieve over a bowl and pass the celeriac through the sieve till you have a smooth... - 42.4569

Cut off celeriac tops. Peel roots and dice. Cook in 1 inch of boiling salted water for about 20 minutes, or until tender. Drain and place in shallow casserole. Mix cheese with hot white sauce until melted. Pour over celery roots and season to taste. Top with... - 34.1351

MAKING 1. Clean the celery and cut the celery root into thick slices 2. Peel and clean again 3. Cube the root and steam till tender 4. Season the cubes SERVING 5. Serve hot covered with white sauce or serve cold covered with mayonnaise - 22.7345

GETTING READY 1. Slice celery stalks in 1 ½ inch lengths or cut into dices. 2. In a saucepan, add celeriac to slightly salted water. 3. Boil for 20-30 minutes if cut in lengths or 10-15minutes if diced. 4. Drain well and add to serving bowl. 5. Season with... - 35.5534

GETTING READY 1. Peel potatoes and cut them in 2-3 pieces. Set aside. 2. Peel celeriac and slice it into 1/2 in/1 cm chunks. 3. In a saucepan of cold water, add these pieces with lemon juice. This is to avoid discoloration of celeriac. MAKING 4. Cover the... - 41.1871

GETTING READY 1) Remove strings from celery stalks with a vegetable peeler and chop roughly. 2) Peel and slice the celeriac or potatoes. MAKING 3) In a 2-quart saucepan put the prepared vegetables and stock, put the tight fighting lid on. 4) Bring to a boil,... - 42.8581

1. Peel the celeriac and cut into large dice. Plunge at once into a bowl of water with the vinegar or lemon juice, otherwise it will quickly turn brown. 2. Cook the celeriac in a pan of boiling salted water for 20-25 minutes until tender. 3. Drain well and... - 29.8892

GETTING READY 1) Preheat the oven to 375°. MAKING 2) In a large heavy skillet, add butter. 3) Place the skillet over moderately high heat and melt the butter. 4) Into a small bowl, spoon 1 tablespoon of the melted butter and set aside. 5) Add the celery... - 46.6176

GETTING READY 1) Preheat the oven to 500°. MAKING 2) In a large saucepan of lightly salted boiling water, cook the potatoes until just tender, about 5 minutes. 3) Use a slotted spoon to remove the potatoes to a colander and drain. 4) Add the celery root... - 42.6587

Heat the butter in a large pan over medium heat and quickly brown the meat. Add the onions and, as they begin to brown, stir in the flour, blend, then add the wine and parsley. Pour in enough hot water to cover, add some salt and pepper, and simmer over low... - 41.0754

GETTING READY 1) In a large saucepan, combine the celery root and potatoes. 2) Pour in enough cold water to cover the vegetables. 3) Preheat the oven to 400°. MAKING 4) Place the saucepan over high heat to bring a boil. 5) Add the green beans and return... - 39.0225

Saucisses A La Puree De Celeri Rave is a grilled vegetables fondue like recipe prepared with cheese. Thoroughly blended and heated through, the Saucisses A La Puree De Celeri Rave is served with or topped withs sausages. - 39.801

MAKING 1) If using celeriac, peel and then cut into thin strips. Blanch the strips in salted, boiling water for 5 minutes. 2) In case of celery stalks, pull out the strings and finely chop them. 3) Into a bowl, add in the celeriac or celery, thinly sliced... - 44.6306

In large pot place chicken and giblets and cover with water. Add seasonings and simmer for 1-1/2 to 2 hours. Add onions, peppers, half of the parsnips, and half the celeriac. Simmer for another thirty minutes. Add carrots, celery, remaining celeriac, and... - 39.4248

1. Remove the hard core from the cabbage with a small knife and shred finely. 2. Slice the onion finely and coarsely grate the carrot. 3. Place the raw vegetables in a large bowl and mix together. 4. Cut the celeriac into thin strips and simmer in boiling... - 43.9259

MAKING 1) Peel and roughly grate or thinly shred the carrots, white radish, radishes and celeriac. 2) In separate bowl, place each of them. Then, stir in the orange juice into the celeriac. 3) Chop the celery sticks finely, reserving the celery leaves for... - 45.3329

MAKING 1) Boil celery root and turnips until they become tender. 2) Rub the cooked turnips, celery root and garlic through the sieve or make use of a food mill. 3) Add warmed yogurt as per taste and stir it with the vegetables. SERVING 4) Serve the dish hot... - 29.8738

GETTING READY 1) In a large saucpean, boil the turnips and celery root until tender. MAKING 2) Using a food mill or sieve, puree the vegetables with garlic. 3) Stir in warmed yogurt a/c to taste. SERVING 4) Serve hot vegetable puree as side dish. - 30.944

Score the skin of the pork to mark out squares. Rub the meat with the salt and pepper. Peel and halve the onions. Peel and chop the carrots. Chop the celeriac or celery. Heat the oil in a roasting pan. Put in the meat and vegetables and roast in a hot oven... - 40.095

Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except last 2. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force liquid and vegetables through sieve or puree in electric... - 42.8859

1. Peel the celeriac and carrots, cut into thin matchsticks and place in a bowl. Slice the leeks, rinse to flush out any trapped dirt, then shred finely. Halve, deseed and slice the (bell) peppers. Peel and thinly slice the garlic. Add these vegetables to the... - 40.3565

Saute the onion in the butter until tender. Add the flour and cook slowly for a minute, stirring well. Add the milk, stock or water and seasoning, gradually, stirring continuously; bring to the boil. Add carrots and celery and cook until vegetables are... - 46.2852

GETTING READY 1) Place spinach in a strainer to thaw. 2) Peel celeriac and potatoes and cut into small chunks. 3) Preheat over to 400°. 4) Wash and trim celery. 5) Blanch in boiling water for 5 minutes. MAKING 4) Put prepared vegetable chunks into saucepan... - 42.3736

MAKING 1) Cut the leek lengthways and rinse it under cold water. Make thin slices out of the white and tender light green parts. 2) In a large frying pan, heat 2 tablespoons of oil. Sauté the swede, celeriac, celery, garlic and leek gently for 2 minutes. 3)... - 42.4745

A friendly way to dive into the world of stocks. It's a basic chicken stock that can be used immediately or frozen for future meals. - 39.8426

Trim excess fat from lamb. In a heavy saucepan place a layer of meat, fatty side down. Top with cabbage and sprinkle with some of celeriac, salt, and flour. Repeat until you have at least 3 layers of meat and vegetables. Add bouillon to cover lamb and cabbage... - 41.9097

GETTING READY 1) Cut celery root in slices. 2) Remove the fibrous outer layer. 3) Cut the root into cube. 4) Scrub and cube the Jerusalem artichokes. MAKING 5) Steam or blanch celery root for one or two minutes until crisp-tender. 6) Place in a medium... - 37.995

MAKING 1) In a heavy soup kettle, add water and bring it to a boil. 2) Put all the ingredients other than the lemon juice and bring back to boil. 3) Allow the liquid to simmer for 30 minutes. Break up the squash by frequent stirring to form thick stock. 4)... - 42.9614

MAKING 1.Take a saucpan or casserole and put butter in it. 2.eat the butter on medium low flame and stir in onion, celery, leek, garlic and jalapeno in the pan. 3.Put the pan's lid on and cook for 30 minutes by stirring in between. 4.Put cabbage, carrots,... - 46.0281

Place the prepared vegetables and parsley with the pig giblets and salt pork in a pan. Season with a little salt, add the water and half of the butter, bring to a simmer and cover tightly. Remove the liver after about 15 minutes and reserve it; the other... - 38.7521

MAKING 1) Cover rice with water and simmer over low heat until just soft. 2) Drain the excess water and keep aside to cool. 3) In a basin, mix together all ingredients with a chopstick or handle of wooden spoon, being careful to prevent mashing of... - 43.2077

MAKING 1) Take a heavy 6 to 8-quart casserole. Add the split peas, pig's feet, salt pork and water. 2) Allow it to come to a boil over high heat. Using a spoon, skim off the foam and scum as they rise to the surface. 3) Turn the heat settings to low,... - 45.1241

MAKING 1) In a non-stick pan, lightly toast the pearl barley by mixing it thoroughly it over a moderate heat (Use a little oil if you do not have a non-stick surface.) 2) After the barley grains attain an even brown colour, remove them from the pan or it... - 37.2532

GETTING READY 1.Take a sharp and pointed knife for removing the bone and tpull the breast halves apart and keep them aside. 2.Separate the legs and thighs by making use of a sharp pairing knife. 3.Make a cut in leg and thigh and take the thigh meat... - 46.5021