Celery Root Casserole Food
SIMPLE AS THAT CELERIAC
All you need to make celeriac really special is a little bit of olive oil and some lovely herbs
Provided by Jamie Oliver
Categories Sides Vegetables Christmas Dinner Party Sunday lunch Vegetable sides
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
- Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you'll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
- Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous - then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
- At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.
Nutrition Facts : Calories 34 calories, Fat 1.8 g fat, SaturatedFat 0.2 g saturated fat, Protein 1.5 g protein, Carbohydrate 2.8 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.67 g salt, Fiber 4.7 g fibre
SCALLOPED CELERY
A lot of celery is grown in this area, and this recipe is one of my favorites that features our "star crop". It's a very colorful dish and is perfect for get-togethers.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside., Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. , Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 246 calories, Fat 18g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 626mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
FENNEL AND CELERY ROOT CASSEROLE
A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.
Provided by Jani Whitsett
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
- Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
- Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 23.4 g, Cholesterol 129.6 mg, Fat 36.9 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 22.8 g, Sodium 705 mg, Sugar 6.5 g
GRATIN OF CELERY ROOT AND POTATO
Steps:
- Preheat the oven to 375 degrees F.
- Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
- Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
- Bake until deep golden brown, about 1 hour.
LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE
Categories Milk/Cream Onion Potato Side Bake Vegetarian Wheat/Gluten-Free Casserole/Gratin Root Vegetable Winter Swiss Cheese Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
- Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)
CELERY ROOT CASSEROLE
This was a grand prize winner in a recipe contest cookbook I found. It is yummy and a great substitute for potato casserole. It can easily be made ahead. It goes well with beef, pork, chicken and fish. I have made this many times and it always gets rave reviews.
Provided by Delectable Bites
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Steam celery root until tender, about 20 minutes.
- In a food processor combine steamed celery root, 4 tablespoons butter, sour cream, cream cheese, salt and pepper. Pulse and procees until smooth. Stir in 1/2 cup of the green onions.
- Spoon puree into a baking dish. Dot top of casserole with remaining 2 tablespoons butter. Sprinkle with remaining green onions and both cheeses.
- Bake 30 minutes, or until cheses are bubblky. Serve hot.
Nutrition Facts : Calories 364.5, Fat 36.4, SaturatedFat 22.9, Cholesterol 104.8, Sodium 728, Carbohydrate 3.2, Fiber 0.3, Sugar 0.5, Protein 7.6
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- Carrot. The first option on our list that would be the perfect substitute for celery root is carrots. They are so easy to find and typical for many recipes.
- Parsnip. The second option that we recommend to replace celery root is the parsnip. It has a very similar taste to celery root but it has a stronger herbal smell.
- Jicama. Celery root finds its suitable substitute in the jicama. They look quite the same and you’ll have the same crunchy texture and mild taste just as celery root.
- Potato. Since celery roots deliver a potato-like taste, potatoes will be good for replacement. They are very easy to find and can do good in many recipes.
- Daikon radish. A white tuber that looks like carrots is daikon radish. This is another excellent substitute. It is a root that has green tops which are edible.
- Fennel bulb. Celery roots can be also replaced by funnel bulbs which are similar and can be good for your recipes. The crunchy texture and sweet flavor are what make them suitable for replacing each other in recipes.
- Parsley root. Another type of root that can be good for replacing celery root is the parsley root. It also has a crispy texture and beige color. Once it is cooked, it has a silky consistency and creamy taste.
- Chopped celery. Celery root can be always replaced by chopped celery since they are practically the same. The chopped ones provide more juiciness and the taste is practically the same.
- Turnip. Turnip is one of the most commonly used roots which can be a great substitute for celery root. It is crunchy with a firm texture. Also, the turnip has a bit of a PCI taste with a sweet, nutty, and earthy taste when it is cooked.
- Rutabaga. Rutabaga is a root that comes from a hardy biennial plant. This is another replacement for celery root. It has leaves that are similar to cabbage but they are smoother.
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