Baked celery root with mushroom sauce
4 servings
120 minutes
Baked celery root with mushroom sauce is an exquisite dish of Italian cuisine, where the simplicity of ingredients reveals a deep, rich flavor. Celery baked with aromatic spices acquires a tender texture and caramelized notes. Its earthy taste pairs wonderfully with the rich mushroom sauce made from champignons, thyme, and cream. This dish evokes cozy dinners in Tuscan homes where fresh produce transforms into gastronomic masterpieces. The mushroom sauce adds velvety softness to the dish, while bay leaf and garlic complement the composition with subtle aromatic nuances. Perfect as a standalone dish or as a side to meat, it also pairs beautifully with a glass of white wine. A true delight for lovers of Italian cuisine!
1
Wash the celery root.
- Celery root: 1 piece
2
In a bowl, mix olive oil, salt, pepper, thyme, and squeeze garlic.
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
- Garlic: 2 cloves
3
Coat the celery root with this mixture.
- Celery root: 1 piece
4
Place a bay leaf on the foil, put our root on it, and wrap the foil.
- Bay leaf: 3 pieces
5
Put in the oven for 2 hours at 190 degrees.
6
At this time, we make mushroom sauce. In heated olive oil, add thyme, chopped onion, squeeze garlic, and sauté.
- Olive oil: 2 tablespoons
- Thyme: to taste
- Onion: 1 head
- Garlic: 2 cloves
7
Slice the mushrooms, add to the pan, and fry for about 20 minutes until they darken.
- Champignons: 200 g
8
Add 1 tsp of mustard, water, and cream to the mushrooms and mix.
- Mustard: 1 teaspoon
- Water: 50 ml
- Cream: 50 ml
9
Simmer until sauce forms.
10
Place the sauce on the plate and put the root on top.