- Cook Time
- Prep Time
- 6 tablespoons melted butter
- 6 ounces French green beans (haricot vert), trimmed and cut into 1/4-inch pieces
- 2 cups heavy cream
- 2 tablespoons fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated or finely shredded
- Sun Dried Tomato Oil for garnishingSun Dried Tomato Oil
- 1 cup olive oil blend
- 1/4 cup tomato paste
- 1/2 cup sun dried tomatoe
- 6 cloves garlic
- 1 stem of basil
1 Heat oven to 350°F. To par-cook the potatoes, toss them in two-thirds of the melted butter and transfer to a sheet tray. Season with salt and pepper and cook until almost cooked through, but still a little firm, about 20 to 25 minutes.
2 Toss celery root in remaining butter, season, and cook in the same manner as the potatoes, for 15 to 20 minutes.
3 Blanch green beans in salted boiling water for 1 to 2 minutes, then shock in ice water. Drain and set aside.
4 When ready to finish dish, add potatoes to a saucepan or enameled cast-iron Dutch oven. Add cream, thyme and additional salt and pepper. Using a wooden spoon, stir constantly over medium heat until cream begins to thicken, about 4 to 5 minutes.
5 When ready to finish dish, add potatoes to a saucepan or enameled cast-iron Dutch oven. Add cream, thyme and additional salt and pepper. Using a wooden spoon, stir constantly over medium heat until cream begins to thicken, about 4 to 5 minutes.
6 (Note: If risotto sits on the stove and gets a little too thick you can add a touch of chicken stock, but if you serve immediately this step should be unnecessary.)
Sun Dried Tomato Oil
1 For oil garnish, add all ingredients to a small sauce pan, whisking continuously over low heat.
2 When the oil starts to bubble, remove from heat and allow oil to sit overnight. Strain the next day, discarding solids. Keep refrigerated after straining.
Source: Idahdaho Potato Commisso