Celery Root (Celeriac) Ring

Submitted by Molly53

"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."

 

• Ready In: 18mins
• Ingredients: 6
• Serves: 6

ingredients

• 3 large celeriac (celery roots)
• 1 1⁄2 teaspoons salt
• 4 eggs, separated
• 1⁄8 teaspoon pepper
• 1 dash paprika
• 1⁄2 - 3⁄4 cup cream

directions

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