Directions:
- For the fonduta:
- For the breading:
- For the macaroni and cheese:
- For the celery root puree:
- For garnish:
- Special equipment: a ring mold
- Preheat oven to 375 degrees F.
- Put butter in a 4-quart heavy bottom pan; melt slowly. Add the shallots and sweat for 10 minutes. Add vinegar and white wine and reduce for 15 minutes. Pour in cream and reduce by half. Transfer to blender; slowly add Cheddar while pulsing to heavy thickness. Hold warm.
- In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.
- Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated. Place mixture in a shallow baking dish. Place a weight on top of it (e.g. another baking dish) and press for 30 minutes in the refrigerator. Once set, ring mold 5 cakes. Dip top of each cake in egg white, then into breading. In a nonstick pan, melt butter and olive oil until just crackling. Place cakes, bread side down on pan. Saute 4 minutes; place in oven for 8 minutes. Remove and drain on paper towels. Keep warm.
- Melt 4 ounces of butter. Saute shallots 5 minutes. Add celery root and milk and cook over medium heat for 20 minutes. Drain and place celery root in a blender. Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed. Season truffles with salt, pepper, and white truffle oil. Stir in truffles. Hold warm.
- Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4217.21 Kcal (17657 kJ) | ||
| Calories from fat | 2884.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 320.55g | 493% | |
|---|---|---|---|
| Cholesterol | 1018.12mg | 339% | |
| Sodium | 1844.75mg | 77% | |
| Potassium | 1659.32mg | 35% | |
| Total Carbs | 233.74g | 78% | |
| Sugars | 98.04g | 392% | |
| Dietary Fiber | 17.29g | 69% | |
| Protein | 111.43g | 223% | |
| Vitamin C | 101.8mg | 170% | |
| Vitamin A | 8.4mg | 279% | |
| Iron | 12.5mg | 70% | |
| Calcium | 1576.4mg | 158% | |
| Amount Per 100 g | |||
| Calories | 293.2 Kcal (1228 kJ) | ||
| Calories from fat | 200.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.29g | 493% | |
|---|---|---|---|
| Cholesterol | 70.79mg | 339% | |
| Sodium | 128.26mg | 77% | |
| Potassium | 115.36mg | 35% | |
| Total Carbs | 16.25g | 78% | |
| Sugars | 6.82g | 392% | |
| Dietary Fiber | 1.2g | 69% | |
| Protein | 7.75g | 223% | |
| Vitamin C | 7.1mg | 170% | |
| Vitamin A | 0.6mg | 279% | |
| Iron | 0.9mg | 70% | |
| Calcium | 109.6mg | 158% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Croque Monsieur
Unsalted butter , plus, Unsalted butter and 12 more.. -
Vol-Au-Vent of Louisiana seafood
Olive oil, Chopped green onion, Chopped french shallot and 12 more.. -
Curried Eggs
Hard-boiled eggs, shelled, Shallots, finely diced, Butter and 7 more.. -
Creamy Chicken Noodle Soup With Apples
Butter and 13 more.. -
Ravioli With a Wild Mushroom Creamy Alfredo Sauce
Butter and 12 more.. -
Cream of Jerusalem Artichoke Soup With Saffron Cream
Butter, Onion, chopped, Elephant garlic clove, minced and 8 more.. -
Caramelized Butternut Squash Soup
Extra-virgin olive oil, Butternut squash, peeled and cubed and 10 more..
Also Try
-
Mac 'n Cheese With Bacon and White Cheddar Cheese
Salt, Ground black pepper, Elbow macaroni and 9 more.. -
Mac 'N Cheese with Bacon and Cheese (Tyler Florence)
Kosher salt, Elbow macaroni, Milk, Thyme and 10 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
