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14 December 2012,21:35 by
Mina Giouvanaki

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STUFFED CELERY ROOT (CELERIAC)

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Discard any hard stems and wilted leaves from the celery leaves and chop the fresh and tender ones.
  • Blanch briefly in boiling water, then drain, and set aside. Blanch the celery root in boiling water, drain, and let stand until cool enough to handle.
  • Press the center of each slice with the back of a spoon to make a depression. Heat the oil in a pan.
  • Add the scallions and cook over low heat, stirring occasionally, for 5 minutes, until softened. Pour in the tomato juice; add the tomatoes, celery leaves, celery root, and potato balls and season with salt and pepper.
  • Cover and simmer, without stirring, for about 45 minutes, or until the vegetables are tender and the sauce has reduced. It may be necessary to add a little hot water during cooking.
  • Add the lemon juice and shake the pan to distribute it evenly, and then remove from the heat. To serve, arrange the celery root rounds on a platter.
  • Using a slotted spoon, fill the centers with the cooked vegetables. Pour the sauce on top and garnish with lemon slices and parsley sprigs. 
  • Serve Hot.

INGREDIENTS

  • 500 grams celery leaves or chard leaves
  • 2 large celery roots (celeriac), 700 grams total weight, peeled and thickly sliced
  • 120 ml Cooking oil
  • 4 finely chopped scallions (spring onions)
  • 250 ml tomato juice
  • 2 ripe tomatoes, finely chopped
  • 2 large potatoes, scooped into small balls
  • Salt and pepper
  • 2 tablespoons freshly squeezed lemon juice 
  • Lemon slices and fresh parsley sprigs, to garnish

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