CELERY ROOT-MUSHROOM LATKES
Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 14
Steps:
- Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
- Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.
WILD MUSHROOM LASAGNA
Provided by Molly O'Neill
Categories dinner, casseroles, pastas, main course
Time 2h50m
Yield Six servings
Number Of Ingredients 14
Steps:
- Combine dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 4 cups, about 1 hour. Drain cepes, reserving liquid. Set aside 1 3/4 cups of the cepes broth. Place remaining broth in saucepan over medium-high heat and reduce to 1 cup. Coarsely chop drained cepes. Set aside.
- Heat 1 teaspoon olive oil in a large, nonstick skillet. Add the onions and garlic and cook over medium-low heat until soft, about 7 minutes. Place half of the onions in a medium bowl and set aside.
- Add 2 tablespoons of the unreduced cepes broth and half of the fresh mushrooms to the skillet. Increase heat to medium-high and saute until mushrooms release their liquid, about 6 minutes. Transfer mushroom mixture to a bowl. Repeat with 2 tablespoons broth and remaining mushrooms.
- Add all mushrooms, including cepes, to the skillet. Stir in remaining unreduced cepes broth. Simmer 15 minutes. Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- Preheat oven to 350 degrees. Stir ricotta, sage and remaining salt into reserved onions. Brush the inside of a 12-by-7 1/2 baking dish with the remaining oil. Cover the bottom with a layer of lasagna noodles, trimming to fit as necessary. Spread half the ricotta mixture over the noodles. Sprinkle with 1 tablespoon Parmesan. Cover with half of the mushroom mixture. Repeat the layers. Sprinkle the top with remaining Parmesan. Pour the reduced cepes broth over all. Cover with foil. Bake until tender, about 1 hour.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1133 milligrams, Sugar 7 grams
ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE
Categories Mushroom Onion Vegetable Side Roast Thanksgiving Vegetarian Low/No Sugar Vegan Sage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F.
- Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
- In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
- Season vegetables with salt and pepper.
CELERY ROOT LASAGNA
This is a bit different from the usual lasagna. It's like a combination of a lasagna and a gratin. No pasta in it so I am assuming it is good for low carb diets.
Provided by MarieRynr
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400*F.
- Peel the celery root and cut it in half to make it more manageable.
- Using a mandoline, electric mandoline, or begetable slicer, cut into paper thin slices.
- In a large pot, bring 6 quarts of water to a rolling boil.
- Add the lemon juice, 3 TBS of salt and the celery root, stirring to prevent from sticking.
- Cook until tender but firm, about 7 minutes.
- DRain thoroughly, carefully pressing out any excess water.
- Meanwhile, in a medium saucepan, combine the tomato sauce and cream, and warm over low heat.
- Taste for seasoning.
- Butter a gratin dish.
- layer 1/3 of the drained celery root on the bottom of the gratin dish.
- Top with 1/3 cup of the tomato sauce and 1/3 cup of the cheese.
- Repeat two more times until all the celery root, tomato sauce, and cheese have been used.
- (The dish can be prepared to this point several hours in advance. Bring to room temp before baking) Place in center of the oven and bake until golden brown, about 40 minutes.
- Serve immediately, cut into thick wedges.
Nutrition Facts : Calories 280.7, Fat 15.5, SaturatedFat 9.4, Cholesterol 50.4, Sodium 892.4, Carbohydrate 28.6, Fiber 5.3, Sugar 7.2, Protein 10.2
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