Celeriac timbales
Published on 19 October 2015
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I had leftover celeriac purée: nothing wasted, a quick fridge-clearing recipe. Serve as starter, main or with cheese and cured meats. Here is the method from scratch.
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Ingredients
INGREDIENTS FOR 2 TIMBALES
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Method
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I peel celeriac and remove earthy roots.
I chop and boil in salted water for 10/12 minutes.
I drain and blend with chives, pepper and salt to taste.
I put purée in a bowl and add 2 eggs.
I grate Parmigiano.
I add to mixture.
I butter moulds and coat with breadcrumbs.
I divide mixture.
I bake at 180°C for 20/25 minutes, remove and add Grana shavings, two chive stems and oil. To unmould, line the base with parchment before filling; cool slightly, run a knife around edges and invert. Excellent with Parmigiano cream!
I chop and boil in salted water for 10/12 minutes.
I drain and blend with chives, pepper and salt to taste.
I put purée in a bowl and add 2 eggs.
I grate Parmigiano.
I add to mixture.
I butter moulds and coat with breadcrumbs.
I divide mixture.
I bake at 180°C for 20/25 minutes, remove and add Grana shavings, two chive stems and oil. To unmould, line the base with parchment before filling; cool slightly, run a knife around edges and invert. Excellent with Parmigiano cream!Original source: https://incucinaconlilly.com/2015/10/19/sformatino-di-sedano-rapa/
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