Celery root peel and cut into 4 pieces. In a skillet with non-stick coating, pour 3 tablespoons of water. Add the butter, sugar and salt, bring to a boil. Put the celery and cook, uncovered, until it is tender, stirring occasionally. Add the chestnuts, pepper and leave to simmer.
Foie gras saute for 30 seconds on each side in a frying pan with non-stick coating. Arrange on warmed plates, sprinkle with crushed pepper and coarse salt, celery lay around with chestnuts. Garnish with tarragon leaves and serve immediately.
Translated by site: wday.ru
01.02.2016
01.02.2016
01.02.2016
01.02.2016