INGREDIENTS

INSTRUCTIONS

NORMA WRENN
Preheat the oven to 375 degrees.  Thoroughly scrub the celery root, trim
off a thin piece from both ends and peel; set aside the trimmings. Thinly
slice the celery crosswise, then cut into 1/4-inch dice. Transfer to a
nonreactive bowl and cover with cold water to prevent discoloration. Trim
the root end and the dark green portion of the leeks; set aside. Coarsely
chop the remaining white and tender green portion of the leek and rinse
well but don't dry. Trim off the mushroom stems and set aside. Slice the
mushroom caps crosswise 1/2-inch thick. (Use the celery root trimmings,
leek trimmings and mushroom stems to make the Mushroom Sauce.)
In a large nonreactive skillet, heat 2 tablespoons of the oil oer low heat.
Using a slotted spoon, transfer the diced celey root to the skillet. Add
the chopped leeks and onion. Squeeze half a lemon over the vegetables, add
the tarragon and cook until the liquid is evaporated and the vegetables are
tender and just beginning to brown, about 12 minutes. Season with salt and
pepper.  Transfer the mixture to a nonreactive bowl.
In the same skillet, heat the remaining 1 tablespoon oil over high heat
until it starts to shimmer.  Stir inthe mushrooms until coated with oil,
then squeeze the remaining lemon half over them. Cook until the mushrooms
begin to color, about 2 minutes.  Season with the parsley and salt and
pepper. Remove from the heat and stir in the celery root mixture. Fold in
1/2 cup of the Mushroom Sauce, teh creme fraiche and the Parmesan.
On a lightly floured baking sheet without sides, roll out the galette dough
into a 14-inch round. (Alternatively, divide the dough into 4 even pieces
and roll into 8-inch rounds.)  Spread the filling over the dough, leaving a
2-inch border.  Fold up and pleat the border of the dough. Brush the dough
with the beaten egg. Bake the galette until golden, about 30 minutes for
Yeast Dough and 40 minutes for Pie Dough.
To serve, pour 1/4 cup of the Mushroom Sauce over the top of the Mushroom
Sauce over the top of the galette. Garnish with chopped parsley. Cut the
galette in wedges and spoon some of the sauce over each one.
Source:  Food & Wine 3/94:  Deborah Madison is the author of "The Savory
Way," "The Greens Cookbook" and the forthcoming "The Vegetarian Joy of
Cooking" (all by Bantam).
Posted to MM-Recipes Digest  by "deborah kuhnen" <debkuhnen@email.msn.com>
on Mar 24, 1998

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