Buttered Beets And Celeriac Recipes

BUTTERED BEETS AND CELERIAC

Steps:

• Pare beets and cut into cubes.
• Bring salted water to a boil and add beets, reduce heat and simmer for about 20 minutes.
• Pare celeriac and cut into cubes. Add to beets and continue simmer for another 20 minutes.
• While those are cooking in a skillet saute onion in butter until tender.
• Drain beets and celeriac. Add onions to veggies and toss with vinegar and oil. Serve hot.

BAKED CELERIAC

Steps:

• Heat oven to 350.
• Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
• Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)

BUTTERBEAN AND CELERIAC MASH

Steps:

• Bring a large pan of boiling water to the boil.
• Add the celeriac and simmer for 20 mins until soft.
• Drain well and place in a bowl with the butterbeans, butter and yoghurt. Season with a pinch of salt and plenty of black pepper.
• Mash until smooth and creamy, then sprinkle with parsley.

BUTTERED BEETS (RACHAEL RAY RECIPE)

Steps:

• In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
• Warm through, season with salt and serve.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.