{"id":5801,"date":"2025-09-15T07:21:00","date_gmt":"2025-09-15T07:21:00","guid":{"rendered":"https:\/\/allegrini.it\/ispirazione\/sedano-rapa-arrosto-con-pure-cavolo-nero-e-fondo-vegetale\/"},"modified":"2025-10-01T09:25:04","modified_gmt":"2025-10-01T09:25:04","slug":"roasted-celeriac-with-puree-tuscan-kale-and-vegetable-jus","status":"publish","type":"ispirazione","link":"https:\/\/allegrini.it\/en\/ispirazione\/roasted-celeriac-with-puree-tuscan-kale-and-vegetable-jus\/","title":{"rendered":"Roasted celeriac with pur\u00e9e, Tuscan kale and vegetable jus"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ingredients (serves 2)<\/strong><\/h2>\n\n\n\n
    \n
  • 1 celeriac<\/li>\n\n\n\n
  • 1 Tuscan kale<\/li>\n\n\n\n
  • 250 g butter<\/li>\n\n\n\n
  • 1 l milk<\/li>\n\n\n\n
  • 2 carrots<\/li>\n\n\n\n
  • 1 celery stalk<\/li>\n\n\n\n
  • 2 onions<\/li>\n\n\n\n
  • White wine, as needed<\/li>\n\n\n\n
  • Fresh herbs (rosemary, sage, thyme)<\/li>\n\n\n\n
  • 1 garlic clove<\/li>\n\n\n\n
  • Grated parmesan, to taste<\/li>\n\n\n\n
  • Nutmeg, to taste<\/li>\n\n\n\n
  • Salt and pepper, to taste<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/strong><\/h2>\n\n\n\n

    1. The vegetable jus<\/strong><\/strong>
    Peel the celeriac and set the trimmings aside. Roast the trimmings in the oven until golden, then combine with carrots, celery and onions previously saut\u00e9ed in a saucepan. Deglaze with white wine, add cold water and let simmer for about 90 minutes. Strain the broth and reduce until dense: this will be your vegetable jus.<\/p>\n\n\n\n

    \n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    2. The aromatic butter<\/strong><\/strong>
    Finely chop the garlic and fresh herbs. Mix them into the butter, seasoning with salt and pepper. Rub the celeriac with this mixture and wrap it in aluminum foil. Roast in a static oven at 160\u00b0C for 25\u201330 minutes, then open the foil and continue cooking at 180\u00b0C for another 10 minutes.<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    3. The celeriac pur\u00e9e<\/strong><\/strong>
    Roughly chop the celeriac and cover with milk in a saucepan. Cook until tender. Drain, then blend with a knob of butter, a pinch of nutmeg, pepper and parmesan. Adjust seasoning and keep warm.<\/p>\n\n\n\n

    \n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    4. The Tuscan kale<\/strong><\/strong>
    Blanch the leaves briefly, then saut\u00e9 in a pan with a little oil or butter and salt.<\/p>\n\n\n\n

    5. Plating<\/strong><\/strong>
    Spoon the celeriac pur\u00e9e onto the base of the plate. Add a few leaves of saut\u00e9ed Tuscan kale. Slice the roasted celeriac thinly (using a slicer or sharp knife) and arrange over the vegetables. Finish with a drizzle of reduced vegetable jus and a few drops of aromatic butter.<\/p>\n\n\n\n

    \n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Recipe for 2 people.<\/p>\n","protected":false},"featured_media":5773,"parent":0,"template":"","vino":[64],"class_list":["post-5801","ispirazione","type-ispirazione","status-publish","has-post-thumbnail","hentry","vino-amarone-en"],"acf":[],"yoast_head":"\nRoasted celeriac with pur\u00e9e, Tuscan kale and vegetable jus - Allegrini<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/allegrini.it\/en\/ispirazione\/roasted-celeriac-with-puree-tuscan-kale-and-vegetable-jus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roasted celeriac with pur\u00e9e, Tuscan kale and vegetable jus - Allegrini\" \/>\n<meta property=\"og:description\" content=\"Recipe for 2 people.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/allegrini.it\/en\/ispirazione\/roasted-celeriac-with-puree-tuscan-kale-and-vegetable-jus\/\" \/>\n<meta property=\"og:site_name\" content=\"Allegrini\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/AllegriniWinery\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-01T09:25:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/allegrini.it\/wp-content\/uploads\/2025\/10\/Sedano_Rapa-27.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"4000\" \/>\n\t<meta property=\"og:image:height\" content=\"2667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/allegrini.it\\\/en\\\/ispirazione\\\/roasted-celeriac-with-puree-tuscan-kale-and-vegetable-jus\\\/\",\"url\":\"https:\\\/\\\/allegrini.it\\\/en\\\/ispirazione\\\/roasted-celeriac-with-puree-tuscan-kale-and-vegetable-jus\\\/\",\"name\":\"Roasted celeriac with pur\u00e9e, Tuscan kale and vegetable jus - 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