Celery Root Ravioli With Celery And Mushroom Filling And Red Wine Reduction
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Carrot (diced)1 stalk
Celery (diced)1 cup
Onion (diced spanish)6 tsps
Olive Oil2 large
Celery Root (peeled)3 large
Portobello Mushrooms1
Salt1 clove
Garlic1 sprig
Rosemary1 tbsp
Shallot (diced)Directions:
1
In a medium saucepan, caramelize the carrots, celery, and onion in 2 teaspoons of the olive oil
2
Add the celery root, cover three-quarters of the way with water, and cover the pan
3
Slowly braise for 45 to 60 minutes, or until tender
4
Remove the celery root from the braising liquid and cool completely
5
Reserve the braising liquid
6
Trim the celery root to square off- and slice paper thin
7
Clean the Portobello mushrooms by removing the stems and the dark brown underside
8
Cut into quarters, season with salt and pepper, and drizzle with 2 teaspoons of the olive oil
9
Place in an ovenproof pan with the garlic and rosemary and cover with aluminum foil
10
Bake at 350 degrees for 30 to 40 minutes, or until tender
11
In a medium saute pan, saute the diced celery and shallot in 1 teaspoon of the olive oil
12
Dice the roasted mushrooms and toss with the celery mixture and herbs
13
In a saute pan, wilt the Italian parsley in 1 teaspoon of the olive oil and 1 tablespoon of the braising liquid
14
Place the celery root slices on a sheet pan with a dash of the braising liquid, season with salt and pepper, and bake at 350 degrees for 3 to 4 minutes to reheat
15
Lay 1 slice of the celery root on a plate and top with the mushroom and celery mixture
16
Place a piece of the parsley on top and cover with another piece of the celery root
17
Press the edges of the celery root together and place small pinches of braised Italian parsley at each corner
18
Drizzle with Red Wine Reduction around the edges of each plate