BRAISED LEG OF LAMB WITH CELERY ROOT PURéE
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite. Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce.
Provided by Melissa Clark
Categories dinner, main course
Time 5h
Yield 6 servings
Number Of Ingredients 20
Steps:
- To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.
- Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.
- Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.
- After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.
- Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb's pan juices.
- To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 31 grams, Carbohydrate 31 grams, Fat 64 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 28 grams, Sodium 1837 milligrams, Sugar 9 grams, TransFat 1 gram
CELERY ROOT PUREE
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Provided by Chef John
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g
BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT PURÉE
Steps:
- 1. Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper. 2. In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes. 3. Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables. 4. Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is. 5. After the lamb has cooked for about 3 hours: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm. 6. Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb's pan juices. 7. To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.
FOUR & THIRTY BRAISED LAMB
A sensational Sunday lunch - why not try it for Easter
Provided by Good Food team
Categories Dinner, Main course
Time 5h10m
Number Of Ingredients 12
Steps:
- Using a sharp knife, trim the skin and as much fat as possible from the lamb. Smear lightly with olive oil and season. Heat 1 tablespoon of the oil in a very large frying pan over a medium-high heat. Brown the lamb thoroughly on all sides, turning it with a big pair of tongs, then put it in a large, but fairly snug-fitting, casserole (a 4.8 litre/8 pint oval one is ideal). Reserve the pan.
- Slit lengthways through the first two layers of the leek, remove leaves and wash them. Put the bay leaf, thyme and celery inside one leaf and wrap with the other, to enclose the contents. Tie this 'faggot' with kitchen string and set aside. Rinse the rest of the leek and slice finely.
- Put the reserved frying pan over a low-medium heat and melt the butter. Tip in the onion, carrot and sliced leek and cook gently for 10-15 minutes, stirring frequently, until the vegetables have softened. Add them to the casserole, draining off any fat first. Reserve the pan.
- Preheat the oven to 150C/Gas 2/fan oven 130C. Break the garlic into cloves and place in a heatproof bowl. Cover with boiling water and leave for 1 minute, then drain, run under cold water and peel: the best way is to place a clove on a chopping board, nick off the root end and, without lifting the blade, pull the clove away. This removes the first bit of skin and the rest should come away easily. Set the cloves aside.
- Discard any fat from the frying pan and put it over a very high heat. Pour in the wine, scrape up any bits from the bottom and boil furiously for 5 minutes. Pour the wine and stock into the casserole. Add the garlic cloves and leek faggot, making sure they are immersed - the lamb should be at least half-covered. Do not add salt.
- Cover the casserole and put it into the oven. Braise for 4 hours, reducing the temperature to 140C/Gas 1/fan oven 120C for the last 2 hours and turning the lamb every hour. Remove the lamb, put it on a heated dish, drape loosely with foil and keep warm for up to 30 minutes.
- Strain 1 litre/13⁄4 pints of the cooking juices into a pan and bring to the boil over a very high heat. Bubble madly for 8-10 minutes until the liquid has reduced by half. Meanwhile, tip the vegetable debris (but not the faggot) into a food processor and whizz to a smooth purée. Whisk this into the reduced liquid to make the sauce. Check the seasoning, then keep the sauce at a bare simmer until you are ready to serve.
Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
WINE-BRAISED BEEF WITH CELERY ROOT PUREE
From recipe.com published in January 2012 Family Circle. Cal - 588, fat 12g, sat fat 4g, protein 41g, carbs 58g, fiber 6g, sodium 777mg, chol 67mg
Provided by Sages Mom
Categories < 4 Hours
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Wine braised beef:.
- Heat oven 350 degrees.
- Season beef with salt and pepper.
- Heat oil in a dutch oven on high.
- Brown beef on all sides, about 3 to 5 minutes.
- Reduce heat to medium-high, add carrots, onions and garlic.
- Cook for 2 minutes.
- Stir in flour and cook 1 minute.
- Add wine, stock, tomato paste and rosemary and bring to a boil.
- Cover, place in oven and braise at 350 degrees for 1 1/2 hours or until meat is knife tender and sauce thickens.
- Celery Root Puree:.
- Meanwhile, place celery root , potatoes and garlic in a liddle pot, covering with cold water.
- Bring to a boil, reduce heat to medium and simmer, covered until veggies are tender, 25-30 minutes.
- Drain; puree in blender with milk until smooth. (add more milk is necessary).
- Season with salt.
- Serve braised beef and sauce on top of the celery root puree.
- Garnish with chopped parsley if desired.
Nutrition Facts : Calories 590.9, Fat 28.5, SaturatedFat 10.5, Cholesterol 100.2, Sodium 613.7, Carbohydrate 32.8, Fiber 4.1, Sugar 8.1, Protein 28.7
BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT
This dish is based on the traditional Seven Hour Lamb, but has been modified for today's lamb, which is generally younger and more tender to begin with. It will be meltingly tender after about 4 to 5 hours in the oven. The lamb is served on a celeriac puree that is almost like a sauce. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Lamb/Sheep
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Rub the lamb all over with 1 tablespoon of oil and season with salt and pepper.
- Heat a medium saucepan, over medium high heat, and bring the stock and wine to a boil and let reduce for 10 minutes.
- Meanwhile, heat 2 tablespoons of oil in a large Dutch oven, over medium heat.
- Add onions to pot and cook, stirring occasionally, until softened, about 10 minutes.
- Add carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary, sage and bay leaf; turn off heat and add enough stock to just cover the vegetables.
- Place the lamb, fatty side up, on the vegetables, and place in oven for 25 minutes.
- After 25 minutes, add remaining stock, cover pot, and reduce heat to 325 degrees F; cook 1 1/2 hours (pot should barely simmer, reduce heat, if necessary).
- Turn lamb over and cook an additional 1 1/2 hours, covered.
- Turn lamb over again, uncover pot and stir in olives; cook another half hour, turn lamb, and cook, uncovered a half hour more or until lamb is soft enough to cut with a spoon!
- Meanwhile, after the lamb has cooked about 3 hours, start the puree.
- In a large saucepan, combine celery root, peeled garlic, and bay leaves; pour in 12 cups of water and 2 tablespoons kosher salt.
- Turn burn to medium high heat and bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
- Drain, discard bay leaves, and transfer to a food processor.
- Add butter and nutmeg; process until smooth.
- Taste and add salt, if needed.
- When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste; stir into the lamb's pan juices.
- Serve with a bed of celery root puree, top with a piece of lamb, scatter some of the vegetables, and drizzle with pan juices.
Nutrition Facts : Calories 878.4, Fat 53.7, SaturatedFat 23.3, Cholesterol 203.3, Sodium 2411, Carbohydrate 29.1, Fiber 5, Sugar 7.4, Protein 52.8
BRAISED CELERY ROOT PURéE WITH MUSHROOMS
Provided by Jill Santopietro
Categories side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
- Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
- Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
- Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
- Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
- In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
- To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams
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