Roasted Celery Root Red Onions Mushrooms And Sage Recipes
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.
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
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Provided by Sean's Mommy
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g
ROASTED CELERY ROOT
This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
Provided by Chef Au Vin
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F
- Trim and peel celery root and cut into 1-inch pieces.
- In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
- Stir celery root and reduce temperature to 375°F
- Roast celery root, stirring after the 30 minutes, 1 hour more.
Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5
ONION & ROASTED RED PEPPERS WITH SAGE
This is a different and very delicious side dish. It is a lovely accompaniment to roasted poultry, I make it quite often for the holidays.
Provided by Kittencalrecipezazz
Categories Peppers
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a skillet Add onions and shallots; cook on med heat until soft and golden, about 15 mins, stirring frequently, adding brown sugar midway Reduce heat as necessary Spoon into a serving dish Add peppers and their juices, sage and salt, toss well Serve warm.
Nutrition Facts : Calories 119.8, Fat 8.5, SaturatedFat 1.2, Sodium 238.2, Carbohydrate 11, Fiber 2.7, Sugar 4.6, Protein 1.6
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.
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