CELERY ROOT SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.
CELERY ROOT VINAIGRETTE
Provided by Moira Hodgson
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
- Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 4 grams, TransFat 0 grams
CELERY ROOT WITH BLACK TRUFFLE OIL VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 30m
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- Soak the celery root in a large bowl of salted water for 20 minutes. Drain and rinse under cold water. Put in bowl, toss with scallion greens, and set aside. Combine the diced shallot and vinegar in a cup. Stir in a little salt. (Salad and vinaigrette can be prepared ahead up to this point.) Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.
- Toss the celery root mixture with the vinaigrette. Place on a platter with the fennel salad. Serve immediately.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 192 milligrams, Sugar 2 grams
CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE
Provided by Molly Wizenberg
Categories Salad Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Parmesan Apple Fennel Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- For vinaigrette:
- Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
- For salad:
- Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
BRAISED HEARTS OF CELERY VINAIGRETTE
Found in the New York Times Health & Fitness section. A lovely use for celery - milder flavor perked up with lemon. You can make this a day ahead and keep it in the refrigerator, covered.
Provided by Busters friend
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF.
- Bring a large pot of generously salted water to a boil and drop in the celery. Boil until partially cooked, about 3 minutes. Drain, pat dry and lay side by side, cut side up, in a baking dish.
- Heat 1 tablespoon of the olive oil in medium skillet over medium heat and add the onion and 1/2 teaspoon salt. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the stock, lemon juice, and the wine. Bring to a boil on top of the stove and pour over the celery.
- Season the celery with salt and pepper and lay the lemon slices on top.
- Cover tightly and place in the oven. Braise for 40 minutes, or until the celery is thoroughly tender but still holds its shape. Remove from the heat and allow the celery to cool in the liquid.
- Using tongs, remove the celery from the pot and cut the halved bunches lengthwise in half again. Transfer to a platter or a wide serving dish. Pour the liquid into a saucepan and bring to a boil. Reduce by about half. Pour over the celery. Drizzle on the remaining tablespoon of olive oil, grind on some pepper, sprinkle on the parsley and serve, or chill and serve cold or at room temperature. Spoon liquid from the platter over each portion.
Nutrition Facts : Calories 77.5, Fat 5.1, SaturatedFat 0.8, Cholesterol 1.2, Sodium 220.8, Carbohydrate 6.4, Fiber 1.4, Sugar 1.6, Protein 1.6
GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE
Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
- With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
- In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.
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