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Have you made Celery Root Ravioli With Celery Mushroom Filling?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Celery Root Ravioli With Celery Mushroom Filling

Date Added: December 08, 2009


1/2 Cup Carrot
1/2 Cup Celery
1/2 Cup Spanish Onion
6 Teaspoons Olive Oil or chili oil
2 Celery peeled
3 Portobello Mushroom -4 inch caps
1 Unit Pepper (to taste)
1 Cup Garlic minced +
1 Unit Rosemary thyme, sage, basil,
1 Unit Celery diced
1 Tablespoon Shallot
2 Tablespoons Parsley chives)
2 Cups Parsley
1 Unit Red Wine recipe follows
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1. In a medium saucepan, caramelize the carrots, celery, and onion in 2 teaspoons of the olive oil.

2. Add the celery root, cover three-quarters of the way with water, and cover the pan.

3. Slowly braise for 45 to 60 minutes, or until tender.

4. Remove the celery root from the braising liquid and cool completely.

5. Reserve the braising liquid. Trim the celery root to square off- and slice paper thin.

6. Clean the Portobello mushrooms by removing the stems and the dark brown underside.

7. Cut into quarters, season with salt and pepper, and drizzle with 2 teaspoons of the olive oil.

8. Place in an ovenproof pan with the garlic and rosemary and cover with aluminum foil.

9. Bake at 350 degrees for 30 to 40 minutes, or until tender.

10. In a medium saute pan, saute the diced celery and shallot in 1 teaspoon of the olive oil.

11. Dice the roasted mushrooms and toss with the celery mixture and herbs.

12. In a saute pan, wilt the Italian parsley in 1 teaspoon of the olive oil and 1 tablespoon of the braising liquid.

13. 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.

14. Lay 1 slice of the celery root on a plate and top with the mushroom and celery mixture.

15. Place a piece of the parsley on top and cover with another piece of the celery root.

16. Press the edges of the celery root together and place small pinches of braised Italian parsley at each corner.

17. Drizzle with Red Wine Reduction around the edges of each plate.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Sulfites, Garlic, Alcohol, Celery, Rosemary, Onion, Olive Oil allergies.
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