*  Exported from  MasterCook II  *
 
              Celery Root Ravioli with Celery/Mushroom Filling
 
 Recipe By     : COOKING LIVE SHOW #CL8734
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cooking Live                     Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           diced carrot
      1/2  cup           diced celery
      1/2  cup           diced Spanish onion
    6      teaspoons     olive oil
    2      large         celery roots -- peeled
    3      large         Portobello mushrooms
                         Salt and pepper
    1      clove         garlic
    1      sprig         rosemary
    1      stalk         celery -- diced
    1      tablespoon    diced shallots
    2      tablespoons   chopped fresh herbs (e.g. parsley, chives)
    2      cups          flat-leaf parsley leaves
    1      recipe        Red Wine Reduction -- recipe follows
 
 
 In a medium saucepan, caramelize the carrots, celery, 
 and onion in 2 teaspoons of the olive oil. Add the 
 celery root, cover three-quarters of the way with water, 
 and cover the pan. Slowly braise for 45 to 60 minutes, 
 or until tender. Remove the celery root from the braising
 liquid and cool completely. Reserve the braising liquid. 
 Trim the celery root to square off- and slice paper thin. 
 Clean the Portobello mushrooms by removing the stems 
 and the dark brown underside. Cut into quarters, season 
 with salt and pepper, and drizzle with 2 teaspoons of
 the olive oil. Place in an ovenproof pan with the garlic 
 and rosemary and cover with aluminum foil. Bake at 350 
 degrees for 30 to 40 minutes, or until tender.  In a medium 
 saute pan, saute the diced celery and shallot in 1 teaspoon of
 the olive oil. Dice the roasted mushrooms and toss with 
 the celery mixture and herbs. In a saute pan, wilt the 
 Italian parsley in 1 teaspoon of the olive oil and 1 tablespoon 
 of the braising liquid. Place the celery root slices on a sheet 
 pan with a dash of the braising liquid, season with salt and
 pepper, and bake at 350 degrees for 3 to 4 minutes to reheat.
 Lay 1 slice of the celery root on a plate and top with the mushroom 
 and celery mixture. Place a piece of the parsley on top and cover 
 with another piece of the celery root. Press the edges of
 the celery root together and place small pinches of braised 
 Italian parsley at each corner. Drizzle with Red Wine Reduction 
 around the edges of each plate.
 
 
 
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 NOTES : (Courtesy of Charlie Trotter

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