POTATO DUMPLINGS
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
CELERY ROOT AND POTATO MASH WITH HORSERADISH
Steps:
- Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.
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.
POTATO AND CELERY ROOT MASH
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Provided by Victoria Granof
Categories Mustard Potato Side Christmas Vegetarian Low Sodium Horseradish Root Vegetable Winter Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6-8 servings
Number Of Ingredients 7
Steps:
- Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
- Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.
HERBED POTATO DUMPLINGS
I like to think of myself as a "recipe tinkerer". It's fun to take a recipe, add ingredients (like shredded potato to a traditional dumpling) and make the final result my very own. -Shawn Asiala, Boca Raton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1-1/2-in. balls; dust with flour., Drop dumplings on top of simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 2g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 327mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY CELERY ROOT-POTATO MASH
This mash can be served with meat, fish, scallops. It's delicious and a nice change from regular mashed potatoes.
Provided by Capucine
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 19.4 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 13.8 g, Sodium 149.9 mg, Sugar 1.9 g
CELERY ROOT-POTATO MASH WITH DILL
This is delicious .. I love the tang of celery root and mashed with potatoes it is a dish that will go well with a Turkey dinner. I served it with garlic prawns - nice combination. I did not have fresh dill so used 1 tsp dry diil weed. A red onion adds a bit of color. The vinegar in the water will keep the root white it has a tendency to darken. Recipe originally from Cooking Club of A merica with a tad of tweaking by me. You may make this a "Do Ahead" recipe by completing the recipe then place potato mixture in a casserole and reheat in a 350 oven for 25 minutes - loosely covered with foil.- do not close the foil around the casserole just let it sit over the potatoes. Make lots the leftovers make lovely patties dipped in crumbs and browned on a pan
Provided by Bergy
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).
- Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.
- Stir in the sour cream & dill. Season with salt & Pepper.
Nutrition Facts : Calories 168.3, Fat 3.5, SaturatedFat 2, Cholesterol 6.3, Sodium 155.7, Carbohydrate 31.4, Fiber 4.8, Sugar 4.2, Protein 4.6
MASHED POTATOES WITH CELERY ROOT
I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.
Provided by Roxygirl in Colorado
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.
Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8
POTATO-CELERY ROOT STUFFING
Provided by Molly O'Neill
Categories roasts, side dish
Time 1h15m
Yield Twelve cups
Number Of Ingredients 6
Steps:
- Place potatoes and celery roots in a pot and cover with cold water. Simmer over medium heat until soft, about 30 to 40 minutes. Drain, reserving 1/4 cup of the cooking liquid. Pass potatoes through a ricer and grate the celery roots. Combine potatoes and celery roots and stir in the reserved liquid, butter, chives, salt and pepper.
- Fill the bird loosely with stuffing; place any remaining stuffing in a casserole. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes before serving.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 653 milligrams, Sugar 2 grams, TransFat 0 grams
MASHED POTATOES AND CELERY ROOT
Celery root gives Yukon gold potatoes an even earthier taste. If you prefer a completely smooth texture,you may pass the potatoes and celery rootthrough a food mill or ricer after they havebeen cooked.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
- Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.
CELERY ROOT AND POTATO PUREE
Celery root refines homey mashed potatoes in this tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.
- Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.
CURRIED ROOT VEGETABLE STEW WITH DUMPLINGS
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield Four servings
Number Of Ingredients 20
Steps:
- To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the celery root and sweet potato and cook for 10 minutes.
- Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
- Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew, cover and cook for 15 minutes. Divide the stew and dumplings among 4 bowls. Garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 1158 milligrams, Sugar 15 grams, TransFat 0 grams
POTATO-CELERY ROOT DUMPLINGS
These tasty canederli are fried and baked rather than poached, with a potato-cake crustiness that is delicious any time of day. Serve them with eggs for a special breakfast or brunch, with a salad for lunch, or with juicy meats, like the Roasted Chicken with Beer (page 17), or Beef Braised in Beer (page 19). And they are also good (though not crusty) if you poach them-follow the procedures for the preceding canederli di speck.
Yield makes about 12 canederli, serving 6
Number Of Ingredients 12
Steps:
- Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the heat a bit, and simmer the celery root for about 20 minutes; then drop in the potatoes (and raise the heat to bring the water back to the simmer). Cook the vegetables together just until they are cooked through and can be pierced easily with a skewer or sharp knife. Depending on size, the celery root needs 40 minutes to an hour, and the potatoes will take 20 to 30 minutes.
- When done, remove the vegetables to a colander to drain and cool until you can handle and peel them. To peel celery root, scrape the skin off with the dull side of a paring knife, then cut out any bits of skin in the folds or any tough, knobby parts. Press the cooked, peeled vegetables through a ricer or food mill into a large mixing bowl, and blend them together.
- If the celery root is too fibrous to pass through a food ricer, cut it into chunks and drop them into a food processor fitted with the metal blade. Process until smooth, then blend with the potatoes. Don't put the potatoes into the food processor, because it will make them gummy.
- While the root vegetables are simmering, melt 1 tablespoon of the butter in a small skillet over medium heat, stir in the onion, and cook until slightly softened, about 3 to 4 minutes. Turn off the heat and let cool.
- Before mixing the dough, arrange a rack in the middle of the oven and heat to 400°.
- When the celery root and potatoes are mashed and mixed, stir in the onion, chives, marjoram, cumin, salt, and pepper. Pour in the egg yolks, and lend in well. Sprinkle 1/2 cup of flour on top, and work it in, forming a stiff, sticky dough.
- Spread the remaining 1/2 cup flour on the baking sheet. With floured hands, form the dough into twelve patties, about 1 1/2 inches wide and 3/4 inch thick. Dredge them in the flour, coating both sides, and set them on one side of the tray.
- To fry the canederli: Melt the remaining 4 tablespoons butter in the big skillet, and set it over medium-high heat. When the butter starts to bubble, shake excess flour off the patties of dough and lay them in the pan. Fry until golden brown on both sides, about 2 to 3 minutes per side. Remove them to paper towels to drain.
- Clean the dredging flour from the baking sheet, arrange the fried canederli on it and set in the oven. Bake for about 10 minutes, until the canederli are crisp and cooked through. Serve hot.
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