Roasted Garlic Celeriac Purée Recipes

FIVE HERB MARINATED CHICKEN WITH ROASTED GARLIC-FAVA BEAN SAUCE, AND CELERIAC AND POTATO PUREE

Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/2 cup olive oil
2 tablespoons coarsely chopped fresh sage
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely chopped tarragon
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
6 cloves garlic, coarsely chopped
2 whole chickens (2 1/2 to 3 pounds each), butterflied
Salt and freshly ground black pepper
8 cups homemade chicken stock
1 head garlic, roasted, cloves squeezed in a bowl
2 tablespoons cold butter, cut into tablespoons
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
1/2 cup cooked fava beans
1 pound celeriac peeled and cut into 2-inch pieces
1 pound baking potatoes, peeled and cut into 2-inch pieces
3 tablespoons unsalted butter
1/2 cup milk or cream, warmed
Salt and freshly ground pepper

Steps:

For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

ROASTED GARLIC-CELERIAC PURéE

Roasted Garlic-Celeriac Purée image

Provided by Ming Tsai

Categories Food Processor Garlic Vegetable Side Roast Christmas Vegetarian Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 20 servings

Number Of Ingredients 8

Ingredients

2 heads garlic, top 1/3 trimmed to expose cloves
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
2 tablespoons canola oil
10 heads celeriac, roughly chopped (about 7 1/2 pounds total)
8 tablespoons butter cut into 8 pieces plus more if needed
2 cups celery, peeled and finely minced (about 6 stalks)

Steps:

Preheat oven to 375°F.
Place garlic in small baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Cover tightly with foil and roast until golden brown and fragrant, about 50 to 60 minutes. Uncover dish and cool garlic, then squeeze softened cloves into small bowl and set aside.
In heavy stockpot over moderate heat, heat canola oil. Add celeriac and sauté, stirring frequently, until starting to soften, about 8 minutes. Add water just to cover, raise heat to high, cover, and bring to boil. Reduce heat to moderate and simmer until celeriac is easily pierced with fork, about 20-30 minutes. Drain celeriac, reserving liquid, and transfer to food processor. Add roasted garlic. Turn motor on, then slowly add butter, 1 piece at a time, pureéing until smooth. Pureé should appear slightly thinner than mashed potatoes. If too thick, add small amount reserved cooking liquid, 2 tablespoons at a time. If too thin, add additional butter, 1 tablespoon at a time.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper over pureé, then fold in celery. Serve immediately.

CELERIAC, POTATO AND ROASTED GARLIC MASH

Celeriac, Potato and Roasted Garlic Mash image

Adapted from the complete casserole and one-pot cookbook. This makes a great side dish, and a nice variation on regular mash potato.

Provided by Sarah

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lemon, juice of
1 kg celeriac
500 g potatoes, peeled and chopped
4 large garlic cloves
50 g butter
2 tablespoons cream
salt
pepper

Steps:

Preheat oven to 200°C.
Add lemon juice to a bowl of water.
Peel and dice celeriac and add to water (lemon prevents browning).
Add celeriac and potato to 2 separate saucepans of water that has been salted.
Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain.
Place garlic on baking tray and roast for about 20 minutes, let cool and peel away skins.
Add butter and cream to potatoes and mash.
Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary.
Add to potato mash and stir to combine.
Season with salt and pepper to taste.

Nutrition Facts : Calories 320.5, Fat 13.3, SaturatedFat 8.1, Cholesterol 35, Sodium 332.4, Carbohydrate 47.3, Fiber 7.4, Sugar 5.3, Protein 6.8

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