CELERY ROOT SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.
KALE, ROASTED CELERY ROOT, DEVILED EGGS AND SPICED ALMOND SALAD
Steps:
- For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
- For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
- Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
- For the spiced almonds: Preheat the oven to 250 degrees F.
- In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
- Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
- For the roasted celery root: Raise the oven temperature to 400 degrees F.
- Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
- For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
- Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
- Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
- Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
- Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
- Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.
CELERY ROOT CONFIT
This is a fun and unusual way to serve celery root.
Yield serves 4 as a side dish
Number Of Ingredients 5
Steps:
- Use a coffee grinder or a blender to grind the coffee beans. Put the ground coffee in a bowl large enough to hold the celery root, add the sugar and salt, and stir with a rubber spatula to combine.
- Wash the celery root under warm water to remove any dirt. Put it on a cutting board and slice off the top and bottom. Set the celery root on a cut end so it lies flat. Use a knife to cut off the skin, following the shape of the vegetable from top to bottom. Set the cleaned celery root aside.
- Put all of the celery root peelings into the bowl with the coffee mixture and stir to coat the pieces evenly. Remove the peelings from the coffee mixture, put them in a medium pot, and cover with the rice bran oil. Reserve the remainder of the coffee mixture. Bring the oil to a simmer over medium heat, and cook the peelings at 210°F (99°C) for 10 minutes. Turn off the heat and cover the pot. Let the peelings infuse in the oil for 30 minutes. Strain the oil into a clean pot and reserve.
- Meanwhile, cut the cleaned celery root into 32 pieces. (Cut the celery root in half, cut each half into 8 wedges, then cut the wedges in half so they roughly resemble quarter moons.) Put these pieces into the reserved coffee mixture and mix to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Remove the celery root from the coffee mixture and place it in the pot with the infused oil, set over medium heat, and bring the oil to 210°F (99°C). The oil will bubble around the vegetables. Turn the heat down to low and cook for 15 minutes. Use a cake tester to poke the celery root. It should be tender with a bit of firmness in the center.
- When the celery root is cooked, serve immediately or pour the entire mixture into a shallow brownie or cake pan to cool. The celery root will be in an even layer just covered with oil. Warm the celery root in its oil either on top of the stove or in a low oven (200°F/93°C) to serve.
CELERY ROOT PUREE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
- Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.
CREAMY CELERY ROOT MASH
This is a delicious and quick way to prepare a root veggie that isn't often talked about. Celeriac has a slightly tangy taste that is reminiscent of celery, but much subtler and has a fabulous flavor. Delicious!
Provided by LizardLover2009
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
- Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 14.4 g, Cholesterol 4.2 mg, Fat 2.5 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 156.6 mg, Sugar 2.4 g
CELERY ROOT VINAIGRETTE
Provided by Moira Hodgson
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
- Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 4 grams, TransFat 0 grams
More about "celery root confit recipes"
HOW TO CONFIT VEGETABLES (AND WHY YOU SHOULD)
From epicurious.com
CELERY ROOT RECIPES | MARTHA STEWART
From marthastewart.com
BEST CELERY ROOT PUREE RECIPE - HOW TO MAKE CELERY …
From 177milkstreet.com
CELERY ROOT AND LEMON RISOTTO RECIPE | JAMES BEARD …
From jamesbeard.org
CELERY ROOT RECIPES | ALLRECIPES
From allrecipes.com
GRATIN OF CELERY ROOT, DUCK CONFIT AND PEARS RECIPE
From foodandwine.com
Servings 8Total Time 1 hr 40 minsCategory Duck + Game
GRATIN OF CELERY ROOT, DUCK CONFIT AND PEARS - YAHOO!
From yahoo.com
CELERY ROOT - APPLE SOUP WITH LEEK CONFIT AND GORGONZOLA
From pinterest.com
SAVOY CABBAGE AND CELERY ROOT SOUP WITH LEEK CONFIT
From spoonacular.com
CELERY ROOT - APPLE SOUP WITH LEEK CONFIT AND GORGONZOLA
From thewimpyvegetarian.com
DUCK CONFIT WITH CELERY ROOT RéMOULADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRATIN OF CELERY ROOT, DUCK CONFIT AND PEARS
From ca.news.yahoo.com
EASY OVEN ROASTED CELERIAC (CELERY ROOT) - EAT SIMPLE FOOD
From eatsimplefood.com
CELERY ROOT – GARLIC CONFIT MASHED POTATOES - FROM SCRATCH LATIN …
From fromscratchlatinkitchen.com
SIMPLE SAUTéED CELERY ROOT - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
20 CELERY ROOT RECIPES THAT CELEBRATE THIS UNDERRATED VEGETABLE
From yummyaddiction.com
3 WAYS TO COOK CELERY ROOT - WIKIHOW
From wikihow.com
CELERY ROOT: HERE'S WHAT TO MAKE WITH IT | ALLRECIPES
From allrecipes.com
CELERY ROOT PUREE - FRENCH RECIPES, EASY FRENCH FOOD
From easy-french-food.com
RECIPES THAT USE WHOLE ROASTED CELERY ROOT {CELERIAC}
From alittleandalot.com
ROAST CELERY ROOT RECIPE - THE SPRUCE EATS
From thespruceeats.com
CELERY ROOT RECIPES & RECIPE IDEAS
From simplyrecipes.com
10 BEST CELERY ROOT JAMIE OLIVER RECIPES | YUMMLY
From yummly.com
HOW TO COOK WITH CELERY ROOT - BON APPéTIT | BON APPéTIT
From bonappetit.com
9 CELERY ROOT RECIPES WE'RE CRAVING | TASTE OF HOME
From tasteofhome.com
DUCK CONFIT WITH APPLE COMPOTE WITH CELERY ROOT. RECIPE - FOOD
From en.crosivka-kangal.com
CREAMY CELERY ROOT SOUP (CELERIAC SOUP) | WHOLESOME YUM
From wholesomeyum.com
CELERY ROOT PUREE - KETO-FRIENDLY SIDE DISH | GREEDY GOURMET
From greedygourmet.com
CELERY ROOT – FITLIFE RECIPES
From fitliferecipes.com
10 BEST CELERY ROOT SUBSTITUTES - SUBSTITUTE COOKING
From substitutecooking.com
CELERY ROOT CONFIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CELERY ROOT - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
PAN ROASTED QUAIL BREAST, CONFIT LEG AND LEEK RAGOUT, CELERY ROOT …
From foodnetwork.ca
CELERY ROOT CONFIT - PLAIN.RECIPES
From plain.recipes
VERSATILE VEGETABLE CELERY ROOT - CELERIAC RECIPES - DELISH
From delish.com
CRISPY DUCK LEG CONFIT WITH GOAT CHEESE AND CELERY ROOT PURéE
From thelocalpalate.com
CLASSIC FRENCH CELERY ROOT REMOULADE - PARDON YOUR FRENCH
From pardonyourfrench.com
GRATIN OF CELERY ROOT, DUCK CONFIT AND PEARS RECIPE
From pinterest.com
EASY CELERIAC CHIPS (CELERY ROOT FRIES) - FUSS FREE FLAVOURS
From fussfreeflavours.com
TEN (YES, 10) THINGS TO DO WITH CELERY ROOT - SIXBURNERSUE
From sixburnersue.com
CELERY ROOT AND ONION GRATIN - PRODUCE MADE SIMPLE
From producemadesimple.ca
CELERY ROOT RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.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