Beer Bird With Celeriac Puree Recipes
CELERIAC PUREE
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.
- Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.
BEER BIRD WITH CELERIAC PUREE
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To make the celeriac: Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the lemon juice, milk, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.
- Drain, reserving a cup/250 ml of the cooking liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and keep warm.
- To make the hens: Preheat the oven to 450 degrees F. Season the hens well with salt and pepper and place in a single layer in a baking dish. Tuck in the garlic, bacon, and herbs. Scatter over the juniper berries. Pour the beer in the side of the dish.
- Bake 15 minutes. Turn the pieces and bake another 15 minutes. Turn again and bake 15 minutes longer. By now the meat should be cooked and sticky with a slightly caramelized sauce. If the hens are done, but there is still too much sauce, simply keep the hens warm while you boil the sauce down a little. Serve the hens with the sauce - herbs, juniper and all - poured over.
- For the plate: Plate the celeriac puree and top with a piece of hen and enjoy!
PUREE OF CELERIAC
Steps:
- Simmer the celery root in water to cover until soft (about 10 to 15 minutes).
- Puree in a food mill and return to saucepan. Add salt, pepper, cream and nutmeg. The puree should have a consistency similar to mashed potatoes.
- Before serving, dot with butter.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 4 grams, TransFat 0 grams
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