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Celery-root mousse with aged cheddar and nutmeg
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Mousse-celeri-rave-cheddar-fort-muscade-4825.jpg
PT12M
PT15M
PT27M
In a pot filled with boiling salted water, cook the celery-root, onion and potatoes for about 15 minutes or until the vegetables are tender enough to mash. Drain.In a food processor or hand blender, reduce the vegetables to a purée. Then add the remaining ingredients.Mix well and serve with chicken or pork.
6
Metro
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1 1/2 lb (675 g) celery root, peeled and cut into small cubes
0.500 onion, peeled and cut into sixths
2 large potato, peeled and cut into small cubes
1/4 tsp. (1 mL) ground nutmeg
1 cup (250 mL) grated aged cheddar
1 Tbsp. (15 mL) chopped chives
1/2 Tbsp. (22 mL) chopped fresh parsley
Salt and freshly ground pepper to taste
Celery-root mousse with aged cheddar and nutmeg
-
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Gluten-free
6
servings
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME
Ingredients
-
1 1/2 lb
(675 g)celery root, peeled and cut into small cubes
-
0.500
onion, peeled and cut into sixths
-
2
large potato, peeled and cut into small cubes
-
1/4 tsp.
(1 mL)ground nutmeg
-
1 cup
(250 mL)grated aged cheddar
-
1 Tbsp.
(15 mL)chopped chives
-
1/2 Tbsp.
(22 mL)chopped fresh parsley
-
Salt and freshly ground pepper to taste
Preparation
In a pot filled with boiling salted water, cook the celery-root, onion and potatoes for about 15 minutes or until the vegetables are tender enough to mash. Drain.
In a food processor or hand blender, reduce the vegetables to a purée. Then add the remaining ingredients.
Mix well and serve with chicken or pork.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
