Description[]
Source: FROM Emeril's KITCHENS - EMERIL LAGASSE
Beggars’ purses are usually small crepes stuffed with an expensive item, such as caviar or lump crabmeat. This dish takes the idea another step by stuffing Napa cabbage leaves with a full-flavored wild mushroom and celery root mixture. When Chef Bernard conceived this dish, he put it on the menu as a hearty vegetarian main course, but I think it makes an excellent starter.
Ingredients[]
- 1 teaspoon salt
- 4 large Napa cabbage leaves
- 4 green onions
- Salt and freshly ground black pepper
- 1 recipe Wild Mushroom–Celery Root Duxelles
- 4 cups vegetable oil, for deep-frying
- ½ pound celery root, thinly sliced
- 1 recipe Sun-Dried Tomato and Lentil Ragout
Directions[]
- Preheat the oven to 350°F.
- Combine 2 quarts water and the salt in a medium pot and bring to a boil.
- Blanch the cabbage leaves until soft, 3 to 4 minutes.
- Transfer to an ice bath to cool for 30 seconds, then drain on paper towels.
- Add the green onions to the water and blanch until softened, about 30 seconds.
- Transfer to an ice bath to cool for 30 seconds, then drain on paper towels.
- Trim the root ends from the onions.
- Place 1 cabbage leaf on a work surface and sprinkle lightly with salt and pepper.
- Spoon ½ cup of the duxelles onto the center of the leaf.
- Fold the bottom of the leaf over, then fold over the sides, roll up, and tie with a blanched green onion.
- Place on a baking sheet.
- Repeat with the remaining leaves and duxelles and put in the oven to heat.
- Heat the vegetable oil in a deep saucepan over high heat to 350°F.
- Add the celery root, in batches, and fry until crisp and golden.
- Transfer to paper towels to drain.
- To serve, spoon about 1/3 cup of the ragout onto each of four serving plates.
- Place the cabbage purses in the center of the sauce and garnish with the fried celery root.
- Serve immediately.
YIELD: MAKES 4 SERVINGS