Recipes > Vegetables > Fricassee of Celeriac

Fricassee of Celeriac


  • celery roots
  • 2 tablespoonfuls of butter
  • 1 tablespoonful of flour
  • 1 cup of rich milk
  • salt
  • pepper
  • 1 egg yolk
  • 1 tablespoonful of cream
  • parsley


Wash and peel the celery roots, cut them into dice and cook until tender in as little water as possible, and when nearly done add a little salt. Make a sauce of the butter and flour cooked together until smooth without browning. Then add the milk, and when this boils turn the celery dice with the water in which they were boiled into the sauce, season to taste with salt and pepper. When ready to serve beat the yolk with the cream and stir carefully into it, remove at once from the fire, pour into a vegetable dish, sprinkle with a little parsley minced fine, and serve.


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The Golden Age Cook Book (1898).

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