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Celeriac ‘risotto’ Add to ...

Le Comptoir in Paris has an intimate vibe and wonderfully tasty food on its set menu. The cheese tray alone is worth the visit. Chef Yves Camdeborde, a leader in the new bistro movement, served this as a luscious first course but it could also accompany a main. Pulse the celeriac in the food processor because you want it chopped like grains of rice.

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  • Preparation time: 10 minutes
  • Ready time: 20 minutes
  • Servings: 4


3 cups diced celeriac

2 tablespoons olive oil

1/2 cup chopped onion

Salt and freshly ground pepper

3/4 cup chicken stock

1/4 cup mascarpone

2 tablespoons chopped parsley

1/2 cup grated Parmesan cheese

1 tablespoon grated horseradish

1/4 cup milk, warmed


Pulse celeriac in a food processor until morsels are slightly larger than a piece of rice. Set aside.

Heat oil in a pot over medium heat. Add onions and cook for 2 minutes. Add celeriac and cook for another minute. Season with salt and pepper. Add stock and let simmer until liquid has been absorbed and celeriac is tender-crisp, about 5 minutes. Add additional spoonfuls of stock if needed. Stir in mascarpone, parsley and Parmesan – the risotto will be saucy.

Beat together horseradish and milk with a hand blender until foamy. Serve risotto in soup plates and garnish with foam.

Suggested Wine Pairings

A white Burgundy would make a fine Paris match. Slightly creamy and often with an earthy mineral tang, France’s finest chardonnays possess the texture and flavours to dance a pas de deux here. A simple and affordable Macon would be nice, though a higher-end Puligny-Montrachet or Meursault would give these dishes the regal touch. Non-French alternatives: Oregon or British Columbia pinot gris. If you prefer red, try an earthy red Burgundy (a.k.a. pinot noir), with its resonant root-vegetable beet note. - Beppi Crosariol

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