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1/2 c diced carrot
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1/2 c diced celery
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1/2 c diced Spanish onion
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: Salt and pepper
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1 clove garlic
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1 sprig rosemary
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1 stalk celery -- diced
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1 TB diced shallots
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2 TB chopped fresh herbs (e.g.
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: parsley, chives)
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2 c flat-leaf parsley leaves
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1 recipe Red Wine Reduction
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: -recipe follows
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In a medium saucepan, caramelize the carrots, celery, and onion in 2
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teaspoons of the olive oil. Add the celery root, cover three-quarters
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of the way with water, and cover the pan. Slowly braise for 45 to 60
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minutes, or until tender. Remove the celery root from the braising
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liquid and cool completely. Reserve the braising liquid. Trim the
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celery root to square off- and slice paper thin. Clean the Portobello
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mushrooms by removing the stems and the dark brown underside. Cut
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into quarters, season with salt and pepper, and drizzle with 2
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teaspoons of the olive oil. Place in an ovenproof pan with the garlic
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and rosemary and cover with aluminum foil. Bake at 350 degrees for 30
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to 40 minutes, or until tender. In a medium saute pan, saute the
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diced celery and shallot in 1 teaspoon of the olive oil. Dice the
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roasted mushrooms and toss with the celery mixture and herbs. In a
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saute pan, wilt the Italian parsley in 1 teaspoon of the olive oil
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and 1 tablespoon of the braising liquid. Place the celery root slices
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on a sheet pan with a dash of the braising liquid, season with salt
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and pepper, and bake at 350 degrees for 3 to 4 minutes to reheat. Lay
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1 slice of the celery root on a plate and top with the mushroom and
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celery mixture. Place a piece of the parsley on top and cover with
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another piece of the celery root. Press the edges of the celery root
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together and place small pinches of braised Italian parsley at each
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corner. Drizzle with Red Wine Reduction around the edges of each
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plate.
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Recipe By : COOKING LIVE SHOW #CL8734
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From: "Jon And Angele Freeman" |
~0500
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