CARROT CELERY ROOT PUREE
Steps:
- Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
- Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.
- Cook's Note: This can be made the day before and slowly reheated.
SIMPLE CARROTS AND CELERY SIDE DISH
This is a super simple and tasty side dish. I think celery is an underused vegetable and this is a nice way of using it. The vegetable stock can be a little bit salty so if you don't use a low sodium variety this is best served with a meal that doesn't otherwise have a lot of salt.
Provided by Sarah_Jayne
Categories Vegetable
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put stock in medium sized pot and bring to a rapid boil.
- Add the carrots and the celery to the pot.
- Boil for about 10 to 12 minutes or until the carrots are tender.
- Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
Nutrition Facts : Calories 49.8, Fat 0.3, SaturatedFat 0.1, Sodium 113.8, Carbohydrate 11.2, Fiber 3.7, Sugar 5.7, Protein 1.3
BAKED STUFFED CARROTS
This is a very impressive side dish, and very tasty may I add.....a different twist from your regular carrot side dish.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- set oven to 375 degrees.
- grease a 9x13 baking dish.
- Place carrots in a skillet; add 1-in.
- water.
- Bring to a boil.
- Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
- Cut a thin lengthwise slice out of each carrot.
- Scoop out carrot, leaving 1/4-in shell; set shells aside.
- Process the removed carrot in a food processor or blender until finely chopped.
- Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
- Spoon into carrot shells.
- Place into a greased baking dish.
- Combine crumbs, 1 tbsp.
- butter and paprika; sprinkle over carrots, drizzle with remaining butter.
- Bake, uncovered for 20-25 mins, or until tender.
CARROT CURLS STUFFED WITH SAGA BLUE, CELERY, AND WALNUTS
Categories Cheese Vegetable Cocktail Party Blue Cheese Walnut Celery Carrot Gourmet
Yield Makes about 18 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Halve carrots lengthwise and, using a vegetable peeler along flat side of each half, cut about 18 long wide ribbons. Beginning with the wider end, wind each ribbon around your thumb, securing ends with wooden picks. Chill carrot curls in a bowl of ice and cold water 1 hour.
- In a small bowl cream together Saga Blue, celery, and walnuts and drop level teaspoons onto a plate. Chill filling, covered, 45 minutes.
- Drain carrot curls. Working with 1 carrot curl at a time, remove wooden pick and pat dry. Beginning with the wider end, wrap each carrot curl around a tablespoon of filling and resecure ends with wooden picks.
CARROTS AND CELERY TARRAGON
Make and share this Carrots and Celery Tarragon recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat.
- Add all remaining ingredients.
- Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.
BAKED STUFFED CARROTS
The preparation makes this side dish much more impressive than plain cooked carrots-and it tastes better, too!-Roma Steckling, Aitkin, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. , Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. , Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter., Bake, uncovered, at 375° for 20-25 minutes or until tender.
Nutrition Facts : Calories 172 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 175mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAV
Recipe courtesy of The French Culinary Institute's Salute to Healthy Cooking. Found on Food Network, posting for ZWT.
Provided by AZPARZYCH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender.
- Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender.
- Season with the salt and pepper.
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