Celery Root and Mushroom Lasagna

Name: Celery Root and Mushroom Lasagna
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters basil leaves; 355 milliliters pound celery root, peeled and finely diced; 237 milliliters dried porcini mushrooms; 2 larges eggs; 1 fresh bay leaf; 680 grams fresh mozzarella, thinly sliced; 591 milliliters heavy cream; 680 grams lasagna noodles; 710 milliliters medium leeks, white and tender green parts only, finely chopped; 946 milliliters chicken stock or low-sodium broth; 118 milliliters dry Marsala; 59 milliliters extra-virgin olive oil; 414 milliliters freshly grated Parmigiano-Reggiano cheese; 113 grams thickly sliced prosciutto di Parma, cut into 1/4-inch dice; 2 rosemary sprigs; 2 sage sprigs; 10 servings Salt and freshly ground white pepper; 2 mediums shallots, finely chopped; 2 thyme sprigs; 4 Tbsps unsalted butter; 473 milliliters boiling water; 946 milliliters 3/4 pound white mushrooms, thinly sliced

Celery Root and Mushroom Lasagn A mixture of basil leaves, chicken stock, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It is a rather pricey recipe for fans of Mediterranean food.

Instructions

In a small, heatproof bowl, soak the porcini in the boiling hot water until softened, about 15 minutes.

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Water

Equipment you will use

Bowl

Drain and coarsely chop the porcini.

In a large saucepan, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the white mushrooms and the porcini, season with salt and white pepper and cook over moderately high heat, stirring occasionally, until browned, about 10 minutes.

Ingredients you will need

White Button Mushrooms

White Pepper

Salt

Transfer the mushrooms to a bowl.

Ingredients you will need

Mushrooms

Equipment you will use

Bowl

Add the remaining 2 tablespoons each of butter and olive oil to the saucepan.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the prosciutto and shallots and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Using kitchen string, tie the bay leaf, rosemary, sage and thyme sprigs into a bundle.

Ingredients you will need

Fresh Thyme

Prosciutto

Bay Leaves

Rosemary

Shallot

Sage

Equipment you will use

Kitchen Twine

Add the herb bundle and the celery root to the saucepan and cook, stirring occasionally, until the celery root is crisp-tender, about 6 minutes.

Ingredients you will need

Celeriac

Equipment you will use

Sauce Pan

Add the leeks and cook until the celery root is tender, 5 minutes longer.

Ingredients you will need

Celeriac

Leek

Return the mushrooms to the saucepan and stir over moderate heat until hot, 2 minutes.

Ingredients you will need

Mushrooms

Equipment you will use

Sauce Pan

Add the Marsala and cook until evaporated, 5 minutes.

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Marsala

Pour in 2 cups of the chicken stock and simmer over moderate heat for 10 minutes.

Ingredients you will need

Chicken Stock

Add 1/2 cup of the cream; simmer for 3 minutes longer, until the mixture has reduced to 5 cups. Season the rag with salt and white pepper.

Ingredients you will need

White Pepper

Cream

Salt

In another large saucepan, combine the remaining 2 cups each of cream and chicken stock and bring to a boil. Simmer over moderate heat until reduced to 3 cups, about 10 minutes. Off the heat, whisk in 1 1/2 cups of the Parmigiano-Reggiano cheese.

Ingredients you will need

Chicken Stock

Parmigiano Reggiano

Cheese

Cream

Equipment you will use

Sauce Pan

Whisk

Whisk in the eggs.

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Egg

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Whisk

Transfer the sauce to a blender and puree until smooth. Season with salt and white pepper. Set 1/2 cup of the sauce aside.

Ingredients you will need

White Pepper

Sauce

Salt

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Blender

Bring a very large pot of salted water to a boil and fill a large bowl with ice water. Cook the lasagna noodles until just barely al dente; drain and transfer to the ice water to cool.

Ingredients you will need

Lasagne Noodles

Water

Equipment you will use

Bowl

Pot

Drain the noodles and pat dry.

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Pasta

Preheat the oven to 35

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Oven

Butter a 9-by-13-inch baking dish. Line the bottom with a single layer of noodles, overlapping them slightly; reserve the best noodles for the top layer.

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Pasta

Butter

Equipment you will use

Baking Pan

Spread one-fifth of the vegetable rag on top, followed by one-fifth each of the sauce, mozzarella and basil. Repeat to make four more layers, ending with a layer of noodles (you won't use all the noodles). Top with the reserved 1/2 cup of sauce and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano cheese.

Ingredients you will need

Mozzarella