ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
QUAIL WITH GRITS, APPLE AND CELERY ROOT
Provided by Molly O'Neill
Categories dinner, main course
Time 3h
Yield Four servings
Number Of Ingredients 16
Steps:
- Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme. Chill for several hours. Separate legs and wings from carcasses. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add legs, wings and carcasses and brown, about 5 minutes. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes. Stir in 2 cups water and bring to a boil. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes. Strain, discard solids and stir in 1/4 teaspoon salt and pepper. Set aside.
- For grits, melt butter in a medium saucepan over low heat. Add shallot and garlic and cook until soft, about 3 minutes. Add 1 1/4 cups water and bring to a boil. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes. Set aside.
- Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side. Remove from skillet, season with salt and pepper and keep warm. Add celery root and saute until tender, about 5 minutes. Add the apple and cook for 1 minute. Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
- Divide grits among 4 plates. Top with breasts and drizzle with broth. Serve immediately.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 25 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 619 milligrams, Sugar 6 grams, TransFat 0 grams
SIMPLE CARROTS AND CELERY SIDE DISH
This is a super simple and tasty side dish. I think celery is an underused vegetable and this is a nice way of using it. The vegetable stock can be a little bit salty so if you don't use a low sodium variety this is best served with a meal that doesn't otherwise have a lot of salt.
Provided by Sarah_Jayne
Categories Vegetable
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put stock in medium sized pot and bring to a rapid boil.
- Add the carrots and the celery to the pot.
- Boil for about 10 to 12 minutes or until the carrots are tender.
- Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
Nutrition Facts : Calories 49.8, Fat 0.3, SaturatedFat 0.1, Sodium 113.8, Carbohydrate 11.2, Fiber 3.7, Sugar 5.7, Protein 1.3
CELERY AND CARROT SOUP
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Provided by BZARNETT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
- Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g
CELERY ROOT GNOCCHI IN ROASTED APPLE-CARROT BROTH
Provided by Molly O'Neill
Categories side dish
Time 2h15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Brush the carrots and apples with the vegetable oil and place on a baking sheet. Roast until golden, about 25 minutes, turning frequently. Transfer to a saucepan. Add the clove and cover with 1 quart cold water. Simmer over medium heat until reduced to 2 cups, about 30 minutes. Strain through a fine mesh sieve. Set aside.
- Place the potatoes in a saucepan. Cover with cold water. Simmer until tender, about 30 minutes. Drain. Cool slightly, peel and chop fine. Set aside.
- Combine celery root and milk in a saucepan. Simmer over medium heat until tender, about 20 minutes. Drain. Set aside until cool.
- Combine potatoes, celery root, flour, salt and pepper. Pass the mixture through a ricer. Place on a lightly floured surface. Knead, adding more flour if necessary, until the dough is soft and slightly sticky. Shape the dough into small dumplings. Set aside.
- Combine the apple-carrot and chicken broth in a large saucepan. Bring to a simmer over medium heat. Working in batches, drop the dumplings into the broth. Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total. Remove with a slotted spoon, and divide among 4 warmed bowls. Ladle the broth over the gnocchi. Sprinkle with Parmesan and thyme. Serve immediately.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 3 grams, Carbohydrate 66 grams, Fat 6 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 750 milligrams, Sugar 19 grams, TransFat 0 grams
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