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Deviled Celery Root

Natural.Foodie's picture
Ingredients
  Unsalted butter 5 Tablespoon
  Celery root 1 Pound, peeled and shredded
  Onion 1 Medium, chopped
  Red bell pepper 1⁄2 Medium, chopped
  Bread crumbs 1 Cup (16 tbs)
  Hard-cooked eggs 2 , chopped
  Chopped flat leaf parsley 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Dijon mustard 2 Tablespoon
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Hot pepper sauce 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 375°.

MAKING
2) In a large heavy skillet, add butter.
3) Place the skillet over moderately high heat and melt the butter.
4) Into a small bowl, spoon 1 tablespoon of the melted butter and set aside.
5) Add the celery root, onion and red pepper to the skillet.
6) Sauté the vegetables for 2 minutes or until the onions turn golden.
7) Reduce the heat to low, cover the skillet and simmer until the vegetables are tender, about 15 minutes.
8) Stir in 3/4 cup of the bread crumbs, the eggs, chopped parsley, lemon juice, Dijon mustard, cream, hot sauce, dry mustard and black pepper, after removing from heat.
9) In another bowl, add remaining 1/4 cup bread crumbs with the reserved 1 tablespoon melted butter. Blend well.
10) Mound the celery root mixture into 6 scallop shells.
11) Sprinkle evenly with the buttered crumbs.
12) Arrange the shells on a baking sheet and place inside oven to bake until lightly browned, about 25 minutes.

SERVING
13) Serve the devilled celery root warm by garnishing with fresh chopped parsley, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Celery
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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