Deviled Celery Root
|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|
1) Preheat the oven to 375°.
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) SautÃ© 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.
13) Serve the devilled celery root warm by garnishing with fresh chopped parsley, if desired.