Beef Ravioli with Winter Vegetables and Celery Root Veloute
In Italy there are many winter vegetables to be enjoyed. However hearty dark green bitter leafy vegetables are amongst the most coveted. The leafs of such vegetables from Brussels sprouts to broccoli are traditionally sautéed in a soffritto of garlic and chili peppers and served as an accompaniment to the main meal.
Ingredients
- 12 ravioli
- 1 lb celery root, separated (peeled)
- 1 lemon peel
- 4 ea garlic clove, sliced
- 1 shallot
- 2 Tbsp butter
- 1 ea hot chili pepper (minced)
- 2 Tbsp cream
- ¼ lb rainbow Chard
- TT salt and pepper
- 2 cup whole milk
- 2 cups vegetable stock
- 1 tsp fresh rosemary, minced
- 1 ea russet potato (curled)
Directions
Peel and dice celery root, place in a sauce pot with shallot and lemon peel, simmer in milk and vegetable stock to cover until tender. Discard shallot/lemon peel and puree the sauce with cold butter and fresh cream. Then season. Sauté rainbow chard in olive oil with minced garlic and hot peppers and season. Cut the potatoes on a spiral cutter, then place in cold water. Pat potato strings dry then fry in 350°F oil until golden and crispy. Season with rosemary, salt and pepper. Plate accordingly with hot ravioli, sauce and fried potato strands.
