Thursday, February 23, 2017

Celery Root Risotto

Celery Root Risotto
Servings: 2

Ghee for cooking
1 large celery root
1-2 cups chicken stock

Peel and quarter the celery root. Use the grater attachment of a food processor to grate the sections.

Heat some ghee in a large saute pan. Add the grated celery root and cook, stirring frequently, for about 5 minutes.

Continue stirring and add in about 1/3 c. chicken stock. When the stock is mostly absorbed, stir in another 1/3 cup. Continue to add in 1/3 cup increments until the root risotto has reached a creamy consistency and is soft when tasted, about 10 minutes.

Season with salt and pepper.

You may or may not need all of the stock - just taste as you go and stop adding it when the texture is right for you.

Notes: We haven't tried this yet.

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