Recipe - Celery Root Ravioli With Celerymushroom Filling

One half cup Diced carrot
One half cup Diced celery
One half cup Diced Spanish onion
6 teaspoon Olive oil
2 lg Celery roots; peeled
3 lg Portobello mushrooms
Salt and pepper
1 cup Garlic
1 Sprig rosemary
1 Stalk celery; minced
1 tablespoon Diced shallots
2 tablespoon Chopped fresh herbs (e.g.
parsley, chives)
2 cup Flatleaf parsley leaves
1 Recipe Red Wine Reduction;
recipe follows

In a medium saucepan, caramelize the carrots, celery, and onion in 2
teaspoons of the olive oil. Add the celery root, cover threequarters of
the way with water, and cover the pan. Slowly braise for 45 to 60 minutes,
or until tender. Remove the celery root from the braising liquid and cool
completely. Reserve the braising liquid. Trim the celery root to square
off and slice paper thin. Clean the Portobello mushrooms by removing the
stems and the dark brown underside. Cut into quarters, season with salt and
pepper, and drizzle with 2 teaspoons of the olive oil. Place in an
ovenproof pan with the garlic and rosemary and cover with aluminum foil.
Bake at 350 degrees for 30 to 40 minutes, or until tender. In a medium
saute pan, saute the minced celery and shallot in 1 teaspoon of the olive
oil. Dice the roasted mushrooms and toss with the celery mixture and herbs.
In a saute pan, wilt the Italian parsley in 1 teaspoon of the olive oil and
1 tablespoon of the braising liquid. 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. Lay 1 slice of the
celery root on a plate and top with the mushroom and celery mixture. Place
a piece of the parsley on top and cover with another piece of the celery
root. Press the edges of the celery root together and place small pinches
of braised Italian parsley at each corner. Drizzle with Red Wine Reduction
around the edges of each plate.
Recipe By : COOKING LIVE SHOW #CL8734

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 11:11:27 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net

NOTES : (Courtesy of Charlie Trotter