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    You are in: Home / Recipes / Celery Root (Celeriac) Ring Recipe
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    Celery Root (Celeriac) Ring

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    15 mins

    3 mins

    Molly53's Note:

    A beautiful presentation when filled with steamed or creamed vegetables or fish. A delicious side from the Wisconsin Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash celery roots; pare and cut into cubes.
    2. 2
      Cook in boiling water to which 1 teaspoon salt has been added for 15 minutes.
    3. 3
      Drain and mash.
    4. 4
      Preheat oven to 350F and butter a ring mold.
    5. 5
      Whip egg whites to stiff peaks and lightly beat the yolks in a separate bowl.
    6. 6
      Add beaten egg yolks, remaining salt, pepper, paprika and cream.
    7. 7
      Mix thoroughly; fold in egg whites.
    8. 8
      Pour mixture into ring mold, place in a pan of hot water, and bake 30 to 45 minutes or until firm to the touch.

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    Nutritional Facts for Celery Root (Celeriac) Ring

    Serving Size: 1 (54 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 88.1
     
    Calories from Fat 64
    73%
    Total Fat 7.1 g
    11%
    Saturated Fat 3.4 g
    17%
    Cholesterol 154.2 mg
    51%
    Sodium 636.0 mg
    26%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    1%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    celeriac

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