CELERY ROOT LASAGNA
This is a bit different from the usual lasagna. It's like a combination of a lasagna and a gratin. No pasta in it so I am assuming it is good for low carb diets.
Provided by MarieRynr
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400*F.
- Peel the celery root and cut it in half to make it more manageable.
- Using a mandoline, electric mandoline, or begetable slicer, cut into paper thin slices.
- In a large pot, bring 6 quarts of water to a rolling boil.
- Add the lemon juice, 3 TBS of salt and the celery root, stirring to prevent from sticking.
- Cook until tender but firm, about 7 minutes.
- DRain thoroughly, carefully pressing out any excess water.
- Meanwhile, in a medium saucepan, combine the tomato sauce and cream, and warm over low heat.
- Taste for seasoning.
- Butter a gratin dish.
- layer 1/3 of the drained celery root on the bottom of the gratin dish.
- Top with 1/3 cup of the tomato sauce and 1/3 cup of the cheese.
- Repeat two more times until all the celery root, tomato sauce, and cheese have been used.
- (The dish can be prepared to this point several hours in advance. Bring to room temp before baking) Place in center of the oven and bake until golden brown, about 40 minutes.
- Serve immediately, cut into thick wedges.
Nutrition Facts : Calories 280.7, Fat 15.5, SaturatedFat 9.4, Cholesterol 50.4, Sodium 892.4, Carbohydrate 28.6, Fiber 5.3, Sugar 7.2, Protein 10.2
CELERY ROOT-MUSHROOM LATKES
Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 14
Steps:
- Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
- Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.
ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE
Categories Mushroom Onion Vegetable Side Roast Thanksgiving Vegetarian Low/No Sugar Vegan Sage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F.
- Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
- In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
- Season vegetables with salt and pepper.
GERMAN CELERY ROOT SALAD
Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.
Provided by Allrecipes Member
Categories Vegetable Salads
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
- Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g
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GLUTEN FREE LASAGNA WITH CELERY ROOT (CELERIAC) NOODLES
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- Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan. Roast for about 45 minutes, or until they are soft and a bit caramelized.
- While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at least 1/8” thick but no thicker than ¼”. Reserve any odds and ends of the celery root for later.
- Bring a pot of water with a pinch of salt to a boil. Drop your celery root sheets in (if your pot is smaller you may need to do this in two batches). Allow them to simmer in the water for a few minutes until you can just pierce them with a fork. Use a slotted spoon to remove the slices and allow them to drain on a piece of towel or paper towel.
- Chop any remaining odd and end bits of celery root and place them in the water. Allow them to boil until they are soft. Remove the celery root pieces and set them aside in a separate bowl or plate.
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- In a small, heatproof bowl, soak the porcini in the boiling hot water until softened, about 15 minutes. Drain and coarsely chop the porcini.
- In a large saucepan, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add the white mushrooms and the porcini, season with salt and white pepper and cook over moderately high heat, stirring occasionally, until browned, about 10 minutes. Transfer the mushrooms to a bowl.
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