Like always, Philippe Etchebest shares her great daily recipes with us on her chain YouTube. Beef bourguignon, risotto, French toast, basquaise chicken… There is something for everyone. For the second time, the Chef is focusing on a cooking technique doing to roast from celeriac. This vegetable belonging to the family of apiaceae can be found on the shelves from October to March. You can eat it as well cru what cuit. This type of cooking is also perfect for cauliflowerthem carrots or even the pumpkin.
Find Philippe Etchebest’s cooking technique to make braised vegetables.
In his videoPhilippe Etchebest gives you tips et tricks to have well-browned and tasty vegetables. We invite you to discover its step by step recipe !
Roasted celeriac recipe by Philippe Etchebest
The ingredients of the recipe
For 4 people :
- 1 celeriac
- 2 cloves garlic
- 2 tablespoons olive oil
- 20g butter
- 2 sprigs of fresh thyme
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Before you start, preheat your oven to 200°C.
Peel your celery following the contours of the vegetable.
👨🍳 Chef’s tip: you can use this cooking method with other vegetables such as carrots or cauliflower.
Make a big incision in the middle of your celery so that the heat can penetrate well.
In a sauté pan, put some olive oil.
👨 🍳 Chef’s advice: don’t put the temperature too high so as not to burn your celery, the idea is to color it.
Then crush your garlic with its skin and put it in your preparation.
Add thyme for flavor and butter
Once this step is done, put your vegetable in the oven for 1 hour 15 minutes, basting it regularly.
👨🍳 Chef’s tip: make sure the butter doesn’t burn.
Take your vegetable out of the oven, cut it into slices then finish cooking in a sauté pan to give flavor to the entire surface of the celery.
Once it is well roasted, you can remove it from the heat.
Here it is, ready to be tasted! You have just made a great side dish for the winter!
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Philippe Etchebest – Cook well accompanied with my Mentor method
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