This is truly a stunner of an appetizer! And vegetarian too, a nice side effect. The onion gravy is nicely strong and matches well with the celeriac prepared in its entirety.

Because I love mushrooms, I couldn't stay behind: delicious fried chanterelles.

The preparation takes some time but is not complicated: definitely give it a chance!

Knolselderij, uienjus en cantharellen — Pin
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Celeriac, onion gravy and chanterelles

4.3 from 4 votes

Course: appetizerDifficulty: Simple

Portions

persons

Preparation time (indication)

hours

minutes

Ingredients

3 onions
1 knife point cayenne pepper
0,5 el sugar
250 ml chicken bouillon
1 small celeriac
As many chanterelles as you want
100 gr butter
Optional: cress and edible flowers

Preparation

Celeriac
Peel the celeriac and cook for an hour or so until your knife cuts through easily.
Melt half of the butter in a frying pan and fry the celeriac. Baste with the butter (arosise) until it gets a nice, brown sheen.
Let rest under aluminum foil.
onion gravy
Preheat the oven to 200°C.
Chop the onions and mix with 2 tbsp neutral oil in a baking dish.
Roast the onion for 45 minutes, stirring every 10 minutes.
Mix the sugar and cayenne pepper into the onions and roast for a further 15 minutes.
Heat 250ml chicken stock and add the roasted onion. Simmer gently for an hour.
Strain the gravy and reduce by about half, until you are satisfied with the thickness.
Season with some salt if desired and set aside until use.
Chanterelles
Clean the chanterelles.
Melt the remaining butter in a pan and fry the chanterelles until golden brown.
Set aside until use.
layout
Pour 2-3 tbsp gravy on the plate.
Cut a thick slice of the celeriac, the 'inside' slightly thinner than the round 'outside'. Put on the board, on the round side.
Distribute the chanterelles playfully on the plate, as do the optional cress and petals.
Enjoy your meal!