Certified Reconditioned Standard


6 people

For the Cipollini Onion

  • 6 large cipollini red onions
  • 4 tbsp olive oil
  • 1 tsp salt

Celery root puree

  • 2 lb celery root peeled and diced
  • 1/4 cup cream
  • 5 tbsp butter
  • 3/4 tsp salt

Celery Butter Sauce

  • 1 cup celery juice
  • 1/4 cup cream
  • 1 stick butter
  • 3/4 tsp salt


  • 2 tbsp olive oil
  • 1/4 cup micro celery

Nutritional information

Calories: 166kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 29mgSodium: 1277mgPotassium: 529mgFiber: 3gSugar: 4gVitamin A: 344IUVitamin C: 14mgCalcium: 129mgIron: 1mg
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people

How to roast cipollini onions

  • On a sheet pan lined with parchment paper add the onions. Then drizzle each onion with a tbsp of olive oil. season with salt and pepper and place in a preheated 400 degree oven.
    Roast for 17 minutes and then flip over and roast for another 15-17 minutes. You want the onion to be just tender. If you over cook the onion you will have a hard time having the onion retain its shape.
    Once they are done take out and let them cool completely. Once cooled you want to peel the outer one or two layers of the onion along with the core. Then pipe or squeeze the celery root puree into the core of the cipollini onion.
    Repeat with the remaining onions. Then place the onions back onto the sheet pan. Drizzle with a little olive oil and season with salt.

How to make celery root puree

  • Place celery root in a small pot and fill with water and 2 tsp of salt. Then bring to a boil and turn down to a simmer until celery root are tender.
    Strain off the water add the celery root back into the pot with cold butter, and warm cream, puree with either a hand blender or in a vitamix until smooth.
    Season with salt and pepper and set aside to cool either in a squeeze bottle or a plastic pastry bag.

For the celery butter sauce (beurre blanc)

  • Place celery juice and cream in a small pot and bring to a boil. Turn down to a simmer and reduce by half.
    Then whisk in the butter until it is completely incorporated and emulsified. Season with salt and set aside just of the direct heat to keep warm.

To finish

  • Simply place the onions back in the oven for about 10-12 minutes or until it is hot all the way through. Place a ladle of celery sauce in the bottom of the bowl.
    Take the onions out of the onion and place one in each plate with sauce. Then drizzle with a little more olive oil. Top with micro celery, serve and enjoy!
    Celery and Onion recipe (stuffed onion)

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