CELERY ROOT PUREE
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Provided by Chef John
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day.
- Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade.
- Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours.
- Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted.
- In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan.
- Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify.
CELERY ROOT PUREE
Steps:
- Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
- While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
- Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
- Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.
PIERRE SCHAEDELIN'S CELERY ROOT PUREE
Serve this simple puree with chef Pierre Schaedelin's Braised Short Ribs with Celery Root Puree recipe from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Bring celery roots and cream to a boil in a large saucepan. Reduce heat; simmer until celery roots are tender about 30 minutes. Strain through a fine sieve, reserving 2 cups cream. Puree celery roots with reserved cream in a blender until smooth. Season with salt and pepper. Serve immediately.
CELERY ROOT AND POTATO PUREE
Steps:
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
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.
CELERY-ROOT PUREE
Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.
Provided by Patricia Wells
Categories side dish
Time 30m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
- Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED CELERY ROOT PURéE WITH MUSHROOMS
Provided by Jill Santopietro
Categories side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
- Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
- Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
- Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
- Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
- In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
- To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams
CELERY ROOT PURéE
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Provided by Dorie Greenspan
Categories Milk/Cream Food Processor Herb Onion Potato Side Vegetarian Quick & Easy Root Vegetable Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
- Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
- Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.
BRAISED CHICKEN WITH CELERY ROOT AND GARLIC
Steps:
- Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
- Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
- Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
- When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.
CELERY ROOT PUREE
Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
- Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.
Nutrition Facts : Calories 222 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 4 g
EASY CELERY ROOT AND POTATO PUREE
This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
- Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.
Nutrition Facts : Calories 189 g, Fat 10 g, Fiber 4 g, Protein 5 g
More about "pierre schaedelins celery root puree recipes"
CELERY ROOT PUREE RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Christmas Side Dish RecipesCalories 81 per servingTotal Time 30 mins
- Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.
- Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.
CELERY ROOT PURéE | CHEFSTEPS
From chefsteps.com
PIERRE SCHAEDELIN PáROLT RöVID BORDáJA ZELLER GYöKéRPüRéVEL
From hu.holidaysbeauty.com
PIERRE SCHAEDELIN ZELLER GYöKéRPüRéJE | RECEPTEK 2022
From hu.holidaysbeauty.com
PIERRE SCHAEDELINI SELLERI JUUREPüREE | RETSEPTID 2022
From et.holidaysbeauty.com
CELERY ROOT PURéE - LIZ THE CHEF
From lizthechef.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT …
From pinterest.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE …
From pinterest.com
CELERY ROOT PUREE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE
From punchfork.com
PIERRE SCHAEDELININ HAUDUTUT LYHYET KYLKILUUT JA SELLERIJUURISEKOITE
From fi.holidaysbeauty.com
CELERY ROOT PUREE (CELERIAC) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS | BRAISED SHORT RIBS, SHORT …
From pinterest.com
SEARED SCALLOPS ON CELERY ROOT PURéE - RICARDO
From ricardocuisine.com
PIERRE SCHAEDELINS BRISEREDE KORTE RIBBEN MED SELLERI RODROT
From da.holidaysbeauty.com
PIERRE SCHAEDELINI HAUTATUD LüHIKESED RIBID KOOS SELLERI …
From et.holidaysbeauty.com
IGA PENDEK REBUS PIERRE SCHAEDELIN DENGAN PURE ROOT SELEDRI
From id.holidaysbeauty.com
CELERY ROOT PURéE - NECESSARY INDULGENCES
From necessaryindulgences.com
CELERY ROOT PUREE RECIPE | COOK'S DELIGHT
From cooksdelight.com
CELERY ROOT PUREE | CELERY ROOT PUREE, HEALTHY MEALS FOR TWO, …
From pinterest.co.uk
CELERY ROOT PUREE RECIPE - MICHAEL ALLEMEIER | FOOD & WINE
From foodandwine.com
BEST CELERY ROOT PUREE RECIPE - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE …
From pinterest.co.uk
CELERY ROOT PUREE | COOK'S ILLUSTRATED
From cooksillustrated.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS - MEALPLANNERPRO.COM
From mealplannerpro.com
CELERIAC PURéE RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
SELEDRI AKAR SELEDRI PIERRE SCHAEDELIN | RESEP 2021
From id.holidaysbeauty.com
CELERY ROOT PUREE - HOW TO MAKE CELERIAC PUREE - YOUTUBE
From youtube.com
SMOOTH, CREAMY CELERY ROOT PURéE - YOUTUBE
From youtube.com
CELERY ROOT PUREE RECIPE
From crecipe.com
Пюре от целина на Пиер Шеделин | Рецепти 2022
From bg.holidaysbeauty.com
HOMEMADE CELERY ROOT PURéE | RECIPE WITH VIDEO - KITCHEN STORIES
From kitchenstories.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