WHOLE ROASTED CELERIAC
Serve this novel side dish alongside a roast dinner or other meaty main course. Rosemary, thyme, bay and garlic flavour the creamy flesh
Provided by Barney Desmazery
Categories Side dish
Time 2h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender - if not give it 30 mins more.
- To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.
Nutrition Facts : Calories 160 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
HERB ROASTED CELERIAC
Roasted Celeriac with Italian herbs is a simple, tasty side dish that's ready in just 20 minutes with 4 simple ingredients.
Provided by Kate Hackworthy | Veggie Desserts
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F/200°C
- Peel the celeriac (it may be easier to use a knife than a vegetable peeler), then chop into chunks.
- Add the celeriac to a bowl with the remaining ingredients and toss well to coat.
- Spread into a single layer on a sheet pan and roast in the oven for 15-20 minutes or until golden on the outside and soft and cooked inside.
Nutrition Facts : Calories 133 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 163 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FIVE HERB MARINATED CHICKEN WITH ROASTED GARLIC-FAVA BEAN SAUCE, AND CELERIAC AND POTATO PUREE
Steps:
- For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
- Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
- For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
- For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.
EASY ROAST CELERIAC
Delicious roasted celeriac makes a tempting alternative to roast potatoes, served with roasts, stews and any number of dishes.
Provided by Helen Best-Shaw
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Heat oven to 200°C / 400°F / GM6.
- Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
- Peel the celeriac and then cut into 2.5 cm/1" cubes.
- Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
- Mix well to coat each cube with oil and herbs.
- Roast for 15 minutes. Turn the celeriac with a spatula.
- Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
- Serve immediately.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
PAN-ROASTED CELERIAC WITH ROSEMARY BUTTER
Lifted from Mark Bitman, you must try this great recipe with any lamb dish. The flavours are transcendental
Provided by Jeff 631750
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the rosemary and garlic and cook gently until fragrant, about 2 minutes.
- Add the celeriac. Cook, turning every several minutes until soft and golden brown on all sides, about 30 minutes.
- Sprinkle salt, pepper and minced rosemary to taste.
Nutrition Facts : Calories 199.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 228.9, Carbohydrate 21.4, Fiber 4.1, Sugar 3.7, Protein 3.6
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