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
BAKED POTATO, CELERIAC & GARLIC MASH
Provided by Kate McCullough
Categories Sides Jamie Magazine Vegetables Potato Vegetable sides Baking
Time 1h10m
Yield 4 to 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 190ºC/gas 5.
- Wash the potatoes, then rub with sea salt. Prick the skins with a fork and place on one side of a baking tray, then bake in the hot oven for 30 minutes.
- Cut the celeriac into large chunks and separate the garlic bulb into cloves, then place onto a large piece of baking parchment. Sprinkle with sea salt and black pepper, drizzle over 2 tablespoons of olive oil, toss to coat, then wrap up into a loose parcel.
- Once the potatoes have had 30 minutes in the oven, add the celeriac parcel to the tray and bake for a further 20 to 30 minutes, or until the potatoes and celeriac are soft and cooked through.
- Scoop the potato flesh from the skins, squeeze out the garlic flesh and mash together with the celeriac. Pick in the thyme leaves and add the rest of the oil and mash again. Taste, season and serve.
Nutrition Facts : Calories 331 calories, Fat 13.9 g fat, SaturatedFat 1.9 g saturated fat, Protein 6.9 g protein, Carbohydrate 47.1 g carbohydrate, Sugar 3.1 g sugar, Sodium 0.7 g salt, Fiber 6.5 g fibre
SMASHED CELERIAC
What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up
Provided by Jamie Oliver
Categories Sides Vegetables Christmas Vegetable sides
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out - they don't have to be perfect.
- Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
- Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
- Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
Nutrition Facts : Calories 153 calories, Fat 15.4 g fat, SaturatedFat 2.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 2.5 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.67 g salt, Fiber 2.9 g fibre
COMFORTING MASH
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie's Christmas Party from Together - see the full collection of menus here.
- ON THE DAY Peel the potatoes and celeriac, chop into even-sized chunks and place in a large pan of salted water, ready to cook.
- TO SERVE Bring the water to the boil and cook for 15 minutes, or until soft. Drain and leave to steam dry for 2 minutes, then return to the pan and mash well. Stir in the butter and milk, then season to perfection, tasting and tweaking. Once made, you can put the mash in a heatproof bowl, cover with tin foil and place over a pan of gently simmering water to keep warm, until needed.
Nutrition Facts : Calories 146 calories, Fat 2.7 g fat, SaturatedFat 1.3 g saturated fat, Protein 4 g protein, Carbohydrate 27.9 g carbohydrate, Sugar 2.4 g sugar, Sodium 0.2 g salt, Fiber 4.9 g fibre
CELERIAC AND CELERY SALAD
This is a really clean salad, fantastic with fish or cold meats. For it to be as delicate as it should be, the celery and celeriac should be very finely sliced. You can do this by hand with a knife or with a mandolin slicer, which you can pick up really cheaply. It will make the job so much easier.
Provided by Jamie Oliver
Time 22m
Yield 4 servings
Number Of Ingredients 2
Steps:
- All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
- All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as
JAMIE OLIVER'S MASHED ROOT VEGETABLES
From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
- Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
- Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
- Drain in a colander.
- Place the vegetables back in the pan and mash with a potato masher.
- You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
- Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).
SMASHED CELERIAC
This seasonal side dish goes beautifully with a roast, alongside sausages instead of mash or with baked meaty fish like pollack or hake
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 6
Steps:
- Heat the oil in a shallow pan and sizzle the garlic for 1 min until fragrant. Add the chilli, thyme and celeriac. Toss everything to coat in the oil, then season with salt.
- Turn the heat down to a minimum, cover the pan and cook everything really gently for 40 mins or until soft enough to squash. Stir occasionally and add a splash of white wine or water if it starts to catch. When cooked, crush the celeriac lightly with a wooden spoon and serve. The celeriac may now be left to cool in the pan - reheat on the hob with a drizzle more oil.
Nutrition Facts : Calories 171 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 3 grams protein, Sodium 0.58 milligram of sodium
CELERIAC & POTATO MASH
Serve this with stews, when you fancy a change from plain mashed potato
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
- While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
- Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium
BEEF BOURGUIGNON WITH CELERIAC MASH
This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
Provided by Gordon Ramsay
Categories Dinner, Main course, Supper
Time 3h35m
Number Of Ingredients 14
Steps:
- Heat a large casserole pan and add 1 tbsp goose fat.
- Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
- In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.
- Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
- Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - this will give the stew more flavour.
- Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.
- If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
- To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.
- Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
- After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
- Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.
- Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
Nutrition Facts : Calories 571 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 42 grams protein, Sodium 1.47 milligram of sodium
More about "jamie oliver celeriac mash food"
5 INGREDIENTS: QUICK & EASY FOOD: OLIVER, JAMIE ...
From amazon.com
Reviews 16KFormat HardcoverAuthor Jamie Oliver
JAMIE OLIVER'S SMASHED CELERIAC | CELERIAC | BOSTON ORGANICS
From bostonorganics.grubmarket.com
CELERIAC & POTATO MASH RECIPE - YOUTUBE
From youtube.com
JAMIE OLIVER MASHED POTATOES RECIPE - CREATE THE MOST ...
From recipeshappy.com
HOW TO MAKE CELERIAC MASH - GREAT BRITISH CHEFS
From greatbritishchefs.com
SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES ...
From pinterest.ca
BAKED POTATO & CELERIAC MASH | VEGETABLE RECIPES | JAMIE ...
From pinterest.co.uk
CELERIAC PUREE (CELERY ROOT PUREE) - GIRL HEART FOOD
From girlheartfood.com
JAMIE OLIVER | SEARCH
From jamieoliver.com
BAKED POTATO & CELERIAC MASH | VEGETABLE RECIPES | JAMIE ...
From pinterest.ca
JAMIE OLIVER SWEET POTATO MASH - THERESCIPES.INFO
From therecipes.info
10 BEST CELERY ROOT JAMIE OLIVER RECIPES - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER RECIPE MASHED POTATO : DOWNLOAD EBOOK FOOD ...
From sumo-d.com
CELERIAC PURéE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
CELERIAC & APPLE SOUP | VEGETABLE RECIPES - JAMIE OLIVER
From jamieoliver.com
CELERIAC BOULANGèRE | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
BAKED POTATO & CELERIAC MASH | VEGETABLE RECIPES | JAMIE ...
From pinterest.com
CELERIAC | HEALTH BENEFITS OF CELERIAC | JAMIE OLIVER ...
From jamieoliver.com
CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES ...
From pinterest.ca
CELERIAC & PARSNIP MASH RECIPE | EATINGWELL
From eatingwell.com
SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES ...
From pinterest.ca
SIMPLE WAY TO MAKE JAMIE OLIVER SHEPHERD’S PIE WITH A ...
From theusrecipes.netlify.app
CELERIAC SOUP RECIPE JAMIE OLIVER - ALL INFORMATION ABOUT ...
From therecipes.info
CELERIAC GRATIN | VEGETABLES RECIPES | JAMIE OLIVER ...
From pinterest.ca
CELERIAC PUREE RECIPE : SBS FOOD
From sbs.com.au
CELERIAC PUREE JAMIE OLIVER / 39+ QUICK FOOD VIDEOS ...
From jamieoliverrecipes.eu.org
SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES ...
From pinterest.ca
ROOTING-TOOTING! 17 WAYS WITH CELERIAC – FROM A …
From theguardian.com
STEPS TO MAKE JAMIE OLIVER HOLIDAY INSPIRED PAN FRIED DUCK ...
From bestcuisine.netlify.app
JAMIE OLIVER'S SWEDISH MEATBALLS RECIPE | FOOD AND DRINK ...
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love