For a true taste of classic French cuisine, try this Celery Root Au Poivre recipe! With an intense combination of ingredients and flavours coming together to create a unique yet comforting dish, it's sure to be a hit with all your dinner guests.
Once you gather all the necessary ingredients, the preparation of the Celery Root Au Poivre recipe is straightforward. You will need celery root, beef stock, venison gravy base, pepper corns, Rosemary sprigs, a Bay leaf, butter salt and freshly ground pepper. The other key ingredient is mustard; which must be freshly made and warm for best results.
Start by preheating your oven to 375°F before preparing the celery root. Peel and dice it into cubes, then place on a baking tray lined with parchment and season generously with salt and pepper. Roast in the oven for 30 minutes or until the outside is crisp and the inside is soft. Before removing from the oven, brush with butter for extra flavour and shine.
We’ll add the traditional flavours of Burgundy with a sauce made from veal stock and red wine. Heat a pan over high heat and add the shallot, garlic and peppercorns along with some butter for flavour. Once softened, add the veal stock and reduce by half. Add the red wine and simmer until thickened to a syrup consistency before stirring in cream and reducing further. Finally strain through cheesecloth, season to taste and serve with your crispy celery root.
Begin by melting some butter in a large sauté pan and adding a few garlic cloves. Cut the celery root into cubes then season with pepper. Gently fry in the butter until it turns crispy and golden-brown all over, stirring occasionally. Next remove from the heat and set aside before preparing the sauce.
To plate the Celery Root au Poivre, place the fried cubes on your serving plate and spoon over the sauce. Finish by garnishing with freshly chopped parsley. Serve and enjoy warm with a side of mashed potatoes or steamed vegetables. Add a glass of Burgundy to truly bring out the French flavors
