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Celery Root Risotto with Green Apples and Anchovy


2 tablespoons butter

3 tablespoons minced white onion

5 teaspoons minced anchovy

1½ cups peeled and finely diced celery root

1 quart warm water

½ cup peeled and finely diced green apple

1½ tablespoons whole-grain mustard

½ cup whipped cream

Lemon juice to taste

Salt to taste


  1. In medium-sized pan, melt butter. Add onion and anchovy; sweat it until tender without browning it.
  2. Add diced celery root; sweat it for about a minute in the butter and onion and anchovy. Add ladle-fulls of warm water a little at a time to keep the mixture moist as it cooks, stirring continuously.
  3. After about five minutes, add in green apples and mustard.
  4. Warm it through about 1−2 minutes.
  5. When celery root is al dente, add the whipped cream and fold it in.
  6. Adjust seasoning with a little bit of lemon juice and salt. Serve warm. It should have the consistency of traditional risotto.
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