Parsnip Celery Root Bisque Food

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CELERY ROOT AND PARSNIP PUREE



Celery Root and Parsnip Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.

PARSNIP BISQUE



Parsnip Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Roast     Parsnip     Winter     Simmer     Gourmet

Yield Makes about 6 1/2 cups

Number Of Ingredients 8

1 pound parsnips, peeled and trimmed
1 tablespoon olive oil
1/2 medium onion, chopped coarse
2 celery ribs, chopped coarse
1 medium leek (white and pale green parts only), washed and chopped coarse
4 1/2 cups chicken broth
3/4 cup heavy cream
2 teaspoons packed light brown sugar

Steps:

  • Preheat oven to 350°F..
  • In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
  • In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.
  • In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.

CELERY ROOT-PARSNIP LATKES



Celery Root-Parsnip Latkes image

Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield About 4 dozen latkes

Number Of Ingredients 9

1 pound celery root, peeled and grated
1 pound parsnips, peeled and grated
1 medium onion, peeled and grated
1 1/4 cups matzo meal
3/4 cup chopped Italian parsley
5 large eggs
1 tablespoon kosher salt, more for serving
3/4 teaspoon cracked black pepper
Safflower oil

Steps:

  • Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
  • Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams

PARSNIP AND CELERY ROOT MASH



Parsnip and Celery Root Mash image

These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.

Provided by Ginsugirl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, peeled and sliced
1 lb parsnip, peeled and coarsely chopped
1 celery root, peeled and coarsely chopped
3 cups water (or enough to just cover vegetables) or 3 cups broth (or enough to just cover vegetables)
salt and pepper, to taste
2 tablespoons butter
caraway seeds or even curry

Steps:

  • Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.

CELERY ROOT BISQUE WITH SAUTEED LOBSTER



Celery Root Bisque With Sauteed Lobster image

Make and share this Celery Root Bisque With Sauteed Lobster recipe from Food.com.

Provided by GingerlyJ

Categories     Lobster

Time 1h15m

Yield 2 quarts, 8-10 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced parsnips or 1/2 cup carrot
1/2 cup diced celery
1 tablespoon minced shallot
1 teaspoon garlic
4 cups peeled roughly chopped celery root
5 cups chicken stock
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup cream
2 tablespoons chopped fresh parsley leaves
1 (2 lb) lobsters (or 2 frozen tails)
2 tablespoons unsalted butter
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup chopped celery leaves

Steps:

  • Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
  • When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
  • Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
  • Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.

Nutrition Facts : Calories 336, Fat 16.9, SaturatedFat 8.6, Cholesterol 153.1, Sodium 1012.4, Carbohydrate 18.6, Fiber 2.3, Sugar 5.1, Protein 27.4

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