Terbiyeli Kereviz Poached Celeriac Food
TERBIYELI KEREVIZ (POACHED CELERIAC)
Make and share this Terbiyeli Kereviz (Poached Celeriac) recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
- Bring to a boil over high heat.
- Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
- Remove and discard parsley.
- Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
- Mix flour and cold water.
- Whisk into liquid remaining in pan.
- Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
- Combine egg and 2 teaspoons lemon juice in a small bowl.
- Beat in about 1/4 cup simmering sauce.
- Pour mixture into saucepan, stirring constantly.
- Pour sauce over celeriac, and top with chopped parsley.
Nutrition Facts : Calories 155.5, Fat 2.3, SaturatedFat 0.7, Cholesterol 52.9, Sodium 902.6, Carbohydrate 30.2, Fiber 6.2, Sugar 5.3, Protein 6.9
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
TERBIYELI KEREVIZ
This Turkish specialty, usually served hot, is also good cold. The only problem is the peeling, or, rather, the cutting away of the skin, which is covered in soil.
Yield serves 4
Number Of Ingredients 5
Steps:
- Put the celeriac in a pan and cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 20-30 minutes, until tender.
- Just before serving, beat the egg yolks with the remaining lemon juice, and pour into the pan, beating vigorously. Do not let it boil, or the eggs will curdle. As soon as the sauce has thickened slightly, serve immediately.
PARSNIP & CELERIAC BAKE
Make and share this Parsnip & Celeriac Bake recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 minutes; drain well.
- Mash with butter and cream; season.
- Add a grating of nutmeg.
- Stir in the sage and spoon into a buttered oven proof dish.
- Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
- Heat oven to 190C/fan 170C/gas 5.
- Mix breadcrumbs, Parmesan, almonds and oil together.
- Season, scatter over the mash.
- Bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.
Nutrition Facts : Calories 444.7, Fat 19.8, SaturatedFat 8.8, Cholesterol 39.4, Sodium 502.2, Carbohydrate 60.6, Fiber 12.9, Sugar 12.2, Protein 10.9
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