CELERIAC & POTATO MASH
Serve this with stews, when you fancy a change from plain mashed potato
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
- While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
- Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium
BEEF BOURGUIGNON WITH CELERIAC MASH
This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
Provided by Gordon Ramsay
Categories Dinner, Main course, Supper
Time 3h35m
Number Of Ingredients 14
Steps:
- Heat a large casserole pan and add 1 tbsp goose fat.
- Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
- In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.
- Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
- Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - this will give the stew more flavour.
- Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.
- If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
- To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.
- Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
- After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
- Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.
- Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
Nutrition Facts : Calories 571 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 42 grams protein, Sodium 1.47 milligram of sodium
CELERIAC MASH
An easy, delicious way to use celeriac or even make mashed potatoes a little more exciting. Can make a low fat version by using low fat milk and cutting back on the butter. Adapted from Bon Appetite.
Provided by Kristin Boraas
Categories Side Dish Vegetables
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
- Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 15.6 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 92.8 mg, Sugar 1.5 g
SMASHED CELERIAC
What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up
Provided by Jamie Oliver
Categories Sides Vegetables Christmas Vegetable sides
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out - they don't have to be perfect.
- Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
- Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
- Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
Nutrition Facts : Calories 153 calories, Fat 15.4 g fat, SaturatedFat 2.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 2.5 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.67 g salt, Fiber 2.9 g fibre
CELERIAC PURéE
Check out our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup
Provided by Adam Bush
Categories Dinner, Side dishes
Time 35m
Yield Serves 4 as a side
Number Of Ingredients 4
Steps:
- Melt the butter in a large pan with the vegetable oil, then add the celeriac and a large pinch of salt. Cut a round piece of baking paper the same size as the pan and use to cover the celeriac. Cook gently for 20 minutes, stirring regularly, until the celeriac is very soft and starting to collapse. If it starts to stick, add a splash of water to the pan.
- Meanwhile, bring the double cream to the boil in a small pan.
- Tip the celeriac and butter into a food processor and whizz until smooth. Add the double cream, a splash at a time, between blends, until it is a light puréed consistency. Season and push through a fine sieve. Reheat to serve.
Nutrition Facts : Calories 342 calories, Fat 32.5 grams fat, SaturatedFat 19.1 grams saturated fat, Carbohydrate 4.8 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 9.2 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
More about "celeriac mash recipe james martin"
CELERIAC DAUPHINOISE WITH GRUYèRE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 4 minsCategory Main
NIGEL SLATER’S CELERIAC RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 5 mins
GRILLED HISPI CABBAGE, CELERIAC MASH ... - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
Estimated Reading Time 3 mins
SALT BAKED CELERIAC - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CELERIAC PURéE RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
JAMES' BEEF BOURGUIGNON WITH CELERIAC MASH | LORRAINE
From itv.com
HOW TO MAKE CELERIAC MASH - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 2 mins
CONFIT DUCK LEG WITH FLAGEOLET RAGOûT AND CELERIAC MASH ...
From saturdaykitchenrecipesearch.co.uk
Estimated Reading Time 2 mins
CREAMY CELERIAC MASH RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
3.8/5 (4)Total Time 35 minsCategory Best Mash RecipesCalories 114 per serving
RECIPE: FISH PIE WITH A CELERIAC CRUST | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 4Total Time 50 minsUser Interaction Count 1Calories 284 per serving
CONFIT DUCK LEG WITH CELERIAC MASH - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 2
JAMES MARTIN BOMBAY POTATOES RECIPE - SHARE-RECIPES.NET
From share-recipes.net
CELERIAC RECIPES - BBC FOOD
From bbc.co.uk
BEST CELERIAC RECIPES - OLIVEMAGAZINE
From olivemagazine.com
SALT CRUST DOUGH-BAKED CELERIAC WITH CRèME FRAîCHE AND ...
From cooked.com
CELERIAC – SATURDAY KITCHEN RECIPES
From saturdaykitchenrecipesearch.co.uk
JAMES MARTIN'S SCALLOPS WITH CELERIAC, APPLE AND LIME ...
From itv.com
CELERIAC RECIPES MARY BERRY
From tfrecipes.com
HOW TO MAKE CELERIAC MASH POTATO RECIPE - YOUTUBE
From youtube.com
CELERIAC MASH | JAMES MARTIN PRODUCTS
From jamesmartinproducts.wordpress.com
CHICKEN KIEV WITH CELERIAC MASH - CHEF ADRIAN MARTIN ...
From caitlinmarceau.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love