Celeriac With Butter And Lemon Céleri Rave Saute Recipes
CELERY ROOT (CELERI-RAVE PUREE)
Provided by Pierre Franey
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the celery and cut it into one-inch cubes. There should be about six cups.
- Put the celery in a kettle and add cold water to cover. Add salt to taste. Bring to a boil and cook until tender, about 15 minutes. Drain well.
- Put the pieces into the container of a food processor and add the butter. Start processing while gradually adding the hot milk, salt, pepper and nutmeg. Spoon into a saucepan and reheat. Serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAVE)
Steps:
- In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.
(POTATOES) POMMES LYONNAISE
These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"
Provided by Derf2440
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
- Peel and slice the onions medium-fine (again the madolin, if you have one).
- Heat the oven to 350 degrees.
- Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
- Season well with salt and pepper.
- Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
- Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.
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