Seafood In Celery Root And Lovage Broth

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

3/4 pound celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch pieces (1 1/3 cups)

2 (6-inch) fresh lovage sprigs, coarsely chopped, or 1/4 cup coarsely chopped tender inner leaves from celery ribs

1 teaspoon table salt

4 cups water

1/2 stick (1/4 cup) unsalted butter

1 1/2 pound oyster mushrooms, trimmed

1 cup diced (1/3-inch) fennel bulb (sometimes called anise; 5 ounces)

1/2 cup diced (1/3-inch) sweet onion such as Vidalia or Walla Walla (2 1/2 ounces)

1 cup dry white wine

1/2 cup heavy cream

12 large sea scallops (1pound ), tough muscle removed from side of each if necessary

12 jumbo shrimp (10 to 15 per pound ), peeled

12 shucked Kumamoto oysters in their liquor

1/4 teaspoon coarsely ground black pepper

Coarse sea salt to taste

Garnish: fresh lovage or celery leaves, chopped

You might also like

Shaved Celery Root Salad
Whole Living
Celeriac Espuma With Ras-El-Hanout Steamed Tige...
The British Larder
Beetroot Stained Salmon Gravadlax
The British Larder
Confit Salmon, Pickled Ginger Celeriac, Haricot...
The British Larder
Rutabaga And Celeriac Puree With Seared Scallops
The Kitchn
French In A Flash: Apple Celeriac Remoulade Wit...
Serious Eats
Celery Root, Potato & Fennel Casserole With Wal...
Nourished Kitchen
Razor Clam Chowder
Whole Foods Market
Seared Turbot With Celeriac, Brown Shrimp, Muss...
Great British Chefs
Potato And Celery-Root Gratin With Smoked Haddock