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 AND PEAR PUREE
Steps:
- Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.
CELERY ROOT AND PARSNIP PUREE
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.
CELERY ROOT AND POTATO PUREE
Steps:
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
CELERY ROOT AND PARSNIP PUREE
Provided by Jodi Liano
Categories Side Valentine's Day Vegetarian Quick & Easy High Fiber Root Vegetable Parsnip Fall Winter Low Cholesterol Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. mash until smooth. Season with coarse salt and black pepper. DO AHEAD: Can be made 1 hour ahead. Rewarm in microwave until heated through.
PARSNIP PUREE
Steps:
- In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary to desired consistency, pulse to desired texture. Add butter and salt and pepper to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from Short Ribs.
- Preheat oven to 350 degrees F.
- In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve for another use. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Reserve broth for another use.)
- In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.
PARSNIP OR ROOT VEGETABLE PURéE
Steps:
- Any number of root vegetables can be used to make this purée. Parsnips alone make a sweet purée with a lovely creamy yellow color. Turnips cook quickly and make a loose nutty purée. Carrots, celery root, rutabagas, and kohlrabi can all be turned into a purée as well. Peel and cut the vegetables into large pieces. Cook in salted boiling water until tender. Purée in a food mill and enrich with butter, cream, or olive oil. Celery root and turnips, cut into smaller pieces, can be cooked in butter or olive oil, covered, over low heat without any water. Stir often and lower the heat if the pan starts to scorch.
- A purée may be made from a combination of root vegetables; celery root, carrots, and rutabagas make a delicious combination, and turnips and kohlrabi are also nice together. Puréed potatoes are especially tasty mixed with celery root or parsnip purée. When making combination purées it is best to cook the vegetables separately since they all require different cooking times. They can then be puréed together.
CELERY ROOT AND PARSNIP PUREE
Make and share this Celery Root and Parsnip Puree recipe from Food.com.
Provided by Queen Dana
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- special equipment.
- Potato ricer.
- Preparation.
- Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.
- Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper. DO AHEAD Can be made 1 hour ahead. Rewarm in microwave until heated through.
Nutrition Facts : Calories 179.7, Fat 4, SaturatedFat 2.3, Cholesterol 11.2, Sodium 101.5, Carbohydrate 33.5, Fiber 6.3, Sugar 5.1, Protein 4.4
POTATO, CELERIAC & PARSNIP MASH WITH LEEK FRIZZLE
This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always, always use the fresh herbs. This recipe is from the LCBO Food and Drink magazine.
Provided by Just Call Me Martha
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine stock (or water) and garlic in a large pot over medium high-heat.
- Bring to boil, cover and reduce heat to low and simmer 5 minutes.
- Add potatoes and cook for 5 minutes.
- Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
- Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
- Stir in olive oil, horseradish, chopped herbs and cream.
- If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
- Place in serving dish.
- Cut leek into long julienne strips.
- Heat oil in small skillet until very hot.
- Add leaks and cook for 20 seconds or more until golden brown.
- Remove immediately from oil and drain on paper towels.
- Season with salt.
- Sprinkle on top of potatoes and serve.
Nutrition Facts : Calories 363, Fat 20.2, SaturatedFat 3, Cholesterol 4.8, Sodium 240.8, Carbohydrate 39.2, Fiber 3.4, Sugar 4.5, Protein 7.4
PARSNIP & CELERY ROOT BISQUE
Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.
PUREED CELERY ROOT, PARSNIPS AND POTATOES
Categories Dairy Potato Vegetable Side Christmas Thanksgiving Vegetarian Root Vegetable Parsnip Fall Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.
PARSNIP AND CELERY ROOT MASH
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
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.
ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP
A delicious soup that I wanted to share with you.. I found this recipe on line at CHTV in Canada. It is originally called Butternut Squash Soup.
Provided by I_love2nurse in Can
Categories Yam/Sweet Potato
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
- Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
- Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
- Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
- Return soup to boil before serving.
Nutrition Facts : Calories 564.5, Fat 33.2, SaturatedFat 5.7, Cholesterol 15.7, Sodium 587.8, Carbohydrate 57.7, Fiber 7.7, Sugar 15.3, Protein 14.4
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