Beer Bird With Celeriac Puree Recipes

CELERIAC PUREE

Celeriac Puree image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 large celeriac, about 2 pounds/1 kg
1/4 cup/60 ml milk
Juice of 1/2 lemon
1 bay leaf
1 teaspoon salt
3 tablespoons butter
1/4 cup/60 ml cream
Freshly ground black pepper

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

Beer Bird with Celeriac Puree image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Celeriac puree
1 large celeriac, about 2 pounds/1 kg
Juice of 1/2 lemon
1/4 cup/60 ml milk
1 bay leaf
1 teaspoon salt
3 tablespoons butter
1/4 cup/60 ml cream
Freshly ground pepper
Beer birds
2 Cornish game hens, split in half
Salt and freshly ground black pepper
2 heads garlic, broken into cloves and peeled
1/4 pound/125 g bacon strips, quartered
4 bay leaves
2 branches fresh rosemary, cut into pieces
1 tablespoon juniper berries
2 cups/500 ml beer

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

Puree of Celeriac image

Provided by Moira Hodgson

Categories side dish

Time 20m

Yield Four servings

Number Of Ingredients 5

Ingredients

2 knobs celery root, peeled and cut into one-inch cubes
Coarse salt and freshly ground pepper to taste
1/4 cup heavy cream, approximately
Dash freshly grated nutmeg
1 tablespoon unsalted butter

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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