STEW WITH ROOT VEGETABLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
- Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.
CELERY ROOT PUREE
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Provided by Chef John
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g
PAN ROASTED DIVER SCALLOPS WITH POTATO AND CELERY ROOT PUREE AND BROWN BUTTER
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the potato and celery root puree:
- Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until cooked through and fork tender, about 15 minutes. Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl. Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine. Taste the mixture and season with salt.
- For the salad:
- Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed, and pour over the julienned celery root. Add the apples and toss to coat. Just before serving add the celery leaves to the salad and toss to combine.
- For the scallops:
- Season the scallops on both sides with salt. Place a large saute pan over medium heat and add the oil. Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcook. Ideally you are looking for a tender middle, medium at the most.
- Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon. Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste. Turn off the heat and set aside.
- For each serving:
- For each serving, plate a spoonful of the mashed potatoes in the middle of the plate. Top with 3 scallops and a large spoonful of the salad over the top. Spoon the sauce over the scallops and around the plate.
SLOW SMOKED CURRIED SALMON WITH CELERY ROOT PUREE AND APPLE AND CELERY ROOT SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the curry paste, soy sauce and juice of 3 limes in a small bowl. Add 3 ounces olive oil and whisk to combine.
- Sprinkle the salmon with salt and pepper, then pour the curry marinade over the top, coating the fish completely.
- Meanwhile, peel and dice half the celery root. Add to a pot and cover with the milk. Bring to a simmer and season with salt. Cook until tender, about 15 minutes, then drain, discarding the milk. Add the celery root to a blender along with the butter and puree until smooth. Pour back into the pot and keep warm.
- Julienne the other half of the celery root and add to a mixing bowl. Add the apples and the juice of the remaining 3 limes. Drizzle with olive oil and season with salt and pepper, then fold in the cilantro leaves. Set aside.
- Preheat the oven to 250 degrees F.
- Set up a smoker by adding the wood chips to the bottom of a stovetop smoker or 6-inch hotel pan. Place the perforated smoker insert or a 4-inch perforated hotel pan inside. Add the salmon to the perforated pan and cover tightly with foil. Place the pan on top of two stovetop burners and heat until the chips start smoking. Transfer the pan to the oven and cook until the salmon reaches an internal temperature of 135 to 140 degrees F, 30 to 40 minutes.
- To serve: Spoon the celery root puree onto a plate. Top with a piece of salmon, followed by the celery root salad on top. Repeat to make 3 more servings.
CELERY ROOT PUREE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
- Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.
CELERY ROOT-POTATO PURéE
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield About 6 cups
Number Of Ingredients 6
Steps:
- Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
- Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams
CELERY ROOT PUREE
Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
- Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.
Nutrition Facts : Calories 222 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 4 g
THOMAS JOSEPH'S CELERY ROOT PUREE
Celery root, also known as celeriac, tastes like a cross between celery and parsley.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Place celery root in a medium saucepan and cover with water. Season with salt and bring to a boil, then reduce to a rapid simmer. Cook, partially covered, until very tender and easily pierced, 15 to 25 minutes; drain.
- Heat milk and butter in a small saucepan until butter is melted and mixture is hot.
- Puree celery root and milk mixture in a blender until smooth, about 2 minutes. Strain through a sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Season with salt and pepper. (If puree is too loose, cook, stirring, over medium heat until thickened to desired consistency.)
CELERY ROOT PURéE
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Provided by Dorie Greenspan
Categories Milk/Cream Food Processor Herb Onion Potato Side Vegetarian Quick & Easy Root Vegetable Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
- Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
- Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.
CELERY ROOT PUREE
There is nothing hard and fast about this recipe--for celeriac puree the old fashioned way--using a food mill. If you prefer a milder celery root flavor, adjust the balance for more potatoes. As long as you wind up with about 3 pounds combined of peeled, cubed celery root and potato, it'll be fine. Also, using a coarse disk rather than a fine disk will make a purée that is a little chunkier and less silky -- more "smashed" than "mashed."
Provided by Chef Kate
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the celery root. Cut off the knobby top and bottom. Set the root upright on a cutting board and trim away the tough outer peel with a chef's knife. Cut into roughly 1-inch cubes and place in a large saucepan with cold water.
- Peel and cube the potatoes and add the potatoes and the garlic to the saucepan. Season the water liberally with salt and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender enough to be crushed with a fork, 20 to 25 minutes.
- Drain the vegetables and empty them into a food mill fitted with a fine disk. Turn the crank, pressing the vegetables through the disk into a clean saucepan underneath. You may need to reverse the blade a time or two to clear any tough fibers that are caught in the disk. Scrape the purée on the underside of the disk into the saucepan. Depending on the size of your food mill, you may need to purée the vegetables in two batches to accommodate them comfortably.
- Place the saucepan over medium heat and stir the ground vegetables with a wooden spoon until they form a smooth paste. The heat is also drying excess moisture out of the vegetables; stop when a dry film begins to form on the bottom of the pan. Beat in the butter and when it is thoroughly incorporated, beat in the whipping cream to make a silky purée.
- Season the purée to taste with more salt if necessary, white pepper and a pinch of nutmeg and spoon it into a serving bowl.
- If you like, place a knob of butter on top to melt into the mixture.
Nutrition Facts : Calories 328.1, Fat 20.9, SaturatedFat 12.9, Cholesterol 58.8, Sodium 199.5, Carbohydrate 33.4, Fiber 4.8, Sugar 3.7, Protein 4.8
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