Terbiyeli Kereviz Poached Celeriac Recipes

BAKED CELERIAC

Steps:

• Heat oven to 350.
• Thoroughly wash whole celeriac and pat dry; brush the outside with olive oil, sprinkle liberally with coarse salt and bake for 1 to 2 hours (for celeriac, longer is better; many vegetables will be done sooner), until the outside is roasted and evenly crisp and the inside is tender.
• Remove from the oven, cut up if you like (you can also sprinkle with more oil and salt) and serve. (Yes, you can eat the skin.)

TERBIYELI KEREVIZ (POACHED CELERIAC)

Steps:

• Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
• Remove and discard parsley.
• Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
• Mix flour and cold water.
• Whisk into liquid remaining in pan.
• Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
• Combine egg and 2 teaspoons lemon juice in a small bowl.
• Beat in about 1/4 cup simmering sauce.
• Pour mixture into saucepan, stirring constantly.
• Pour sauce over celeriac, and top with chopped parsley.

CIDER-POACHED CHICKEN WITH CELERIAC & APPLE

Steps:

• Pour the cider and chicken stock into a saucepan, along with the garlic, shallots and thyme. Bring to the boil and add the celeriac wedges, cover and poach for 10 mins to release the flavour and soften. Add the chicken breasts, turn down and poach for 10-12 mins.
• When cooked remove the chicken from the pan. Stir through the crème fraîche along with the chopped chives. To serve, put the celeriac into the bottom of a serving bowl then slice the chicken and add to the bowl. Ladle over the sauce and serve with some buttery mashed potato.

TERBIYELI KEREVIZ

Steps:

• Put the celeriac in a pan and cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 20-30 minutes, until tender.
• Just before serving, beat the egg yolks with the remaining lemon juice, and pour into the pan, beating vigorously. Do not let it boil, or the eggs will curdle. As soon as the sauce has thickened slightly, serve immediately.

BROWN BUTTER-POACHED HALIBUT WITH CELERIAC PURéE & CAPER CRUMBS

Steps:

• To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well - the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.
• To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.
• Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.
• While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.