Celeriac With Butter And Lemon Céleri Rave Saute Food

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CELERIAC PUREE



Celeriac Puree image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large celeriac, about 2 pounds/1 kg
1/4 cup/60 ml milk
Juice of 1/2 lemon
1 bay leaf
1 teaspoon salt
3 tablespoons butter
1/4 cup/60 ml cream
Freshly ground black pepper

Steps:

  • Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.
  • Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.

CELERIAC WITH BUTTER AND LEMON - CéLERI - RAVE SAUTE



Celeriac With Butter and Lemon - Céleri - Rave Saute image

From the "French Farmhouse Kitchen" by Eileen Reece. The French method of cooking the majority of their dishes in enamelled, cast- iron "cocottes" and casseroles, sealed with a heavy lid, is greatly responsible for the fine flavor of their food.

Provided by gemini08

Categories     Vegetable

Time 25m

Yield 4 side dishes, 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs celeriac (celery root)
2 ounces butter, unsalted
2 tablespoons corn oil or 2 tablespoons olive oil
salt
pepper
1 lemon, juice of
2 tablespoons chopped tarragon, or
2 tablespoons chopped parsley

Steps:

  • Peel the celeriac and cut into 1 inch thick slices. Cut each slice into 8 or 10 pieces (batons) and drop into a panful of fast-boiling, salted water.
  • Blanch for 3 minutes only, drain and pat dry in a cloth.
  • Heat the butter and oil in a large iron frying pan over medium heat and, when the butter froths, arrange the celeriac pieces in the bottom in one layer.
  • Season, increase the heat slightly and saute until golden brown, turning the pieces with a spatula and shaking the pan to prevent sticking.
  • When ready to serve, sprinkle with lemon juice and chopped herbs.
  • Shake and saute again and correct seasoning if necessary.
  • Turn into a heated serving dish and serve immediately.

Nutrition Facts : Calories 203.4, Fat 14.5, SaturatedFat 7.8, Cholesterol 30.5, Sodium 274.1, Carbohydrate 17.8, Fiber 3.3, Sugar 3, Protein 3.3

CELERY ROOT (CELERI-RAVE PUREE)



Celery Root (Celeri-Rave Puree) image

Provided by Pierre Franey

Categories     easy, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 knobs celery (also called celery root), about 2 pounds
Salt to taste, if desired
2 tablespoons butter
1 cup hot milk
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg

Steps:

  • Peel the celery and cut it into one-inch cubes. There should be about six cups.
  • Put the celery in a kettle and add cold water to cover. Add salt to taste. Bring to a boil and cook until tender, about 15 minutes. Drain well.
  • Put the pieces into the container of a food processor and add the butter. Start processing while gradually adding the hot milk, salt, pepper and nutmeg. Spoon into a saucepan and reheat. Serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams

POTATOES AND CELERIAC AU GRATIN



Potatoes and Celeriac Au Gratin image

Provided by Bryan Miller And Pierre Franey

Categories     project, side dish

Time 1h30m

Yield Eight servings

Number Of Ingredients 13

4 Idaho potatoes, 1 1/2 pounds
Salt to taste
1 celeriac or knob celery, 3/4 pound
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon finely minced garlic
4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes
Freshly ground pepper to taste
6 fresh basil leaves
3/4 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Butter for greasing the dish
1/4 pound grated Gruyere cheese

Steps:

  • Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
  • Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
  • Preheat the oven to 375 degrees.
  • Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
  • Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams

CELERIAC SALAD



Celeriac Salad image

Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce paper-thin slices.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

3/4 cup Homemade Mayonnaise
8 medium cornichons, sliced 1/8 inch thick
2 tablespoons capers, drained
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
1 teaspoon freshly squeezed lemon juice
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh flat-leaf parsley
1 medium celeriac, peeled (about 1 1/2 pounds)

Steps:

  • In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
  • Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.

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