CELERY ROOT AND POTATO PUREE
Steps:
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
CELERY ROOT BISQUE WITH THYME CROUTONS
Categories Soup/Stew Potato Vegetable Appetizer Sauté Thanksgiving Root Vegetable Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
- Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
- Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
CREAM OF CELERY BISQUE
This is such a delicous soup, and another recipe that is so easy to make - This recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medum saucepan over medium heat 5 minutes.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
- Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
- Purée mixture in blender with cream; serve immediately.
- SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.
PARSNIP & CELERY ROOT BISQUE
Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.
CAULIFLOWER BISQUE
This guilt-free, easy, and budget-friendly recipe can satisfy even the heartiest appetites.
Provided by lcs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.
- Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.
- Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 19.7 g, Cholesterol 2.5 mg, Fat 0.6 g, Fiber 6.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 827.7 mg, Sugar 8.7 g
CELERY ROOT BISQUE WITH SAUTEED LOBSTER
Make and share this Celery Root Bisque With Sauteed Lobster recipe from Food.com.
Provided by GingerlyJ
Categories Lobster
Time 1h15m
Yield 2 quarts, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
- When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
- Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
- Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.
Nutrition Facts : Calories 336, Fat 16.9, SaturatedFat 8.6, Cholesterol 153.1, Sodium 1012.4, Carbohydrate 18.6, Fiber 2.3, Sugar 5.1, Protein 27.4
CELERY-ROOT-AND-CAULIFLOWER BISQUE
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.
- Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 843 milligrams, Sugar 8 grams, TransFat 0 grams
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FLUFFY LOW CARB MASHED CAULIFLOWER WITH CELERY ROOT (KETO)
From lowcarbmaven.com
4.9/5 (13)Category Side DishCuisine AmericanCalories 158 per serving
- Celeriac: Cut off the top and bottom of the celeric. Then, with a sharp knife and working from top to bottom, peel the root as if you would supreme a grapefruit (see post for video link). Cut the celeriac into 1/2 inch dice, place into a pot with the sliced garlic and cover with water. Bring up to a boil and cook the celeriac until tender and easily pierced with a fork. Drain.
- Cauliflower: Cut the cauliflower into florets and place into a microwavable bowl. Add 2 tablespoons of water, cover, and cook at high power 5-8 minutes or until the cauliflower is tender and easily pierced with a fork. Drain.
- Puree: Place both the cauliflower and celeraic (with garlic) into a food processor and pulse to break up the pieces. Add the heavy cream and puree until smooth. Add the butter and mix again. Add salt and pepper to taste. Either mix the chives into the mash or save to garnish the top.)
CELERY ROOT AND CAULIFLOWER MASH - HEALTH
From health.com
Servings 6Calories 97 per servingTotal Time 32 mins
- Combine celery roots, cauliflower, potatoes, lemon juice and bay leaves in a large saucepan; add cool water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer until vegetables are very tender, 20 to 22 minutes. Drain well; let stand for 3 minutes. Shake to remove any excess moisture. Discard bay leaves.
- Process celery root mixture in a food processor just until smooth, about 1 minute. Stir in butter, salt, white pepper and nutmeg.
CELERY ROOT BISQUE WITH THYME RECIPE | BON APPéTIT
From bonappetit.com
Servings 8
- Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
- Working in batches, transfer soup to blender and puree until smooth. DO AHEAD Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.
- Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
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4.7/5 (3)Calories 133 per servingCategory Side Dish
- Slice top off of garlic head. Drizzle with olive oil, sprinkle with sea salt and wrap in foil. Roast until soft and caramelized, about 35 minutes.
- Place cauliflower and celery root in pot, cover with water, and add large pinch of salt. Bring to boil, reduce heat, and simmer until vegetables are tender, about 15 - 20 minutes.
- Drain vegetables and add to food processor with a few cloves of roasted garlic, ghee, salt and pepper. Pulse until combined. Add more garlic to taste. Process to desired consistency.
CREAMY CAULIFLOWER AND CELERY ROOT SOUP WITH ROASTED ...
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Reviews 14Category SoupCuisine AmericanTotal Time 50 mins
- Heat 2 tablespoons of olive oil in a large Dutch oven (or a heavy bottom pot) in medium heat. Add in the chopped onion and sauté until translucent, 4-5 minutes.
- Stir in the cauliflower florets, celery root, water, 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Cover the pot, lower the heat to medium-low and cook until vegetables are soft, 15-20 minutes.
- Meanwhile, cut the stems of the mushrooms and discard. Slice them into 1/2-inch slices. Spread them on the baking sheet. Drizzle with 1-tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Bake in the oven for 10-15 minutes. Give them a gentle stir hallway through. Set aside.
CAULIFLOWER AND CELERY STEW - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Calories 185 per servingTotal Time 20 mins
- Add the carrot, cauliflower, mushrooms, and celery. Season with salt, pepper, and cook everything for 2-3 minutes.
- Take the veggies out and add the garlic and ginger in the remaining fat. After 1 minute, add the sesame oil and soy sauce. Add the brown sugar and wait for it to melt. Pour the stock and add the flour. Whisk to incorporate the flour and thicken the mixture.
- When the color turns caramel-like, add the veggies and season with chili flakes. Stir, and cook for 1-2 more minutes.
ROASTED CAULIFLOWER AND CELERY ROOT SOUP | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Calories 480 per servingCategory Soups And Stews
- Combine cauliflower, celery root, onion, garlic and oil in a large bowl; toss until vegetables are coated. Place vegetable mixture in a single layer on prepared pan.
- Bake, uncovered, stirring occasionally, for 45 – 50 minutes or just until vegetables are softened and lightly browned; cool.
- Heat broth to simmering; keep warm. Melt butter in a Dutch oven over medium heat. Add flour and cook, stirring, for 2 minutes. Whisk in hot broth, 1 cup at a time, whisking constantly after each addition. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring constantly, until thickened.
CELERY ROOT BISQUE WITH WALNUT-PARSLEY ... - FOOD AND WINE
From foodandwine.com
5/5 (1)Category Cream SoupServings 8Total Time 1 hr 30 mins
- In a large saucepan, melt the butter. Add the leek and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the celery root, Parmesan chunk, stock and 5 cups of water and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the celery root is tender, 40 minutes.
- Meanwhile, preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 5 to 7 minutes, until golden. Let cool, then finely chop and transfer to a bowl. Add the oil, parsley and grated cheese and mix well.
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4/5 (1)Total Time 1 hr 10 minsCategory Healthy Vegetarian Soup & Stew RecipesCalories 136 per serving
- Heat oil in a large saucepan or Dutch oven over medium-low heat. Add celery root, potatoes, onion, celery and leek. Reduce heat to low, cover and cook until the vegetables are softened, stirring occasionally, 45 to 50 minutes.
- Add water, salt and white pepper to the pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and stir in lovage (or celery leaves). Puree in batches in a food processor or blender until smooth. (Use caution when pureeing hot liquids.)
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5/5 (1)Total Time 30 minsServings 8Calories 255 per serving
- In a medium sized pot with a lid, add your cauliflower florets, celery root, garlic, cream and a little salt and pepper. Place a lid on the pot and place it over medium heat.
- When the cream begins to simmer, turn the heat down very low and keep a very slow steady simmer.
- Let the veggies steam in the cream, under the lid, for about 20 minutes, or until the celery root is soft and squishy.
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MASHED CAULIFLOWER AND CELERY ROOT WITH GARLICKY GREENS ...
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Reviews 34Category SideCuisine AmericanTotal Time 45 mins
- Set a steamer basket in a large pot or pan and fill with water to just below the basket. Bring water to a steady boil.
- Add the celery root and cauliflower florets (you may need to do this in two batches depending on the size of your pot); reduce to a low simmer. Cover and steam until tender (about 15 minutes).
- Transfer vegetables to the bowl of a food processor, add butter and salt and process until smooth (you may need to add 1 or 2 Tablespoons of the steaming liquid to loosen the puree to the right consistency). Season with additional salt and pepper to taste and keep covered while making the garlicky greens.
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