Celeriac with orange and chestnuts






  • 2 large celeriac roots (hollowed out into bowl shapes or cut into large cubes)
  • 150 g boiled or roasted chestnuts (peeled, whole)
  • 1 carrot (sliced ​​into rounds or half-moons)
  • 1 shallot or 1 onion (finely chopped)
  • 1/2 tea glass of extra virgin olive oil
  • 1.5 cups freshly squeezed orange juice
  • 1/2 cup hot water
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon salt
  • 1 egg yolk
  • Juice of 1/2 a lemon
  • 1 teaspoon flour or starch
  • Fresh green celeriac leaves or finely chopped dill

Peel the celeriac roots. Either hollow out the centers to create bowl shapes or cut them into large cubes. To prevent them from darkening, keep them in lemon water until you are ready to cook.
Heat the extra virgin olive oil in a large pot. Add the chopped onion and carrot, and sauté for 4–5 minutes until softened.
Remove the celeriac from the lemon water, drain, and add to the pot. Add the whole boiled chestnuts, sugar, and salt.
Pour in the freshly squeezed orange juice and the hot water. Cover the pot and cook over low heat for about 20–25 minutes, or until the celeriac and carrots are tender enough to be pierced with a fork.
In a separate bowl, whisk together the egg yolk, lemon juice, and flour until smooth. Take 2–3 tablespoons of the liquid from the simmering dish and add it to the thickening mixture (liaison) to warm it up.
Slowly pour the warmed mixture into the pot, then gently shake the pot to ensure the sauce is evenly distributed throughout the dish. Continue to cook over low heat for another 3–4 minutes until the sauce thickens, then remove from the heat.

ENJOY YOUR MEAL

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