Celery Root Gnocchi In Roasted Apple Carrot Broth Recipes

Steps:

• Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
• Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
• Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
• After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

Steps:

• Preheat oven to 425 degrees. Brush the carrots and apples with the vegetable oil and place on a baking sheet. Roast until golden, about 25 minutes, turning frequently. Transfer to a saucepan. Add the clove and cover with 1 quart cold water. Simmer over medium heat until reduced to 2 cups, about 30 minutes. Strain through a fine mesh sieve. Set aside.
• Place the potatoes in a saucepan. Cover with cold water. Simmer until tender, about 30 minutes. Drain. Cool slightly, peel and chop fine. Set aside.
• Combine celery root and milk in a saucepan. Simmer over medium heat until tender, about 20 minutes. Drain. Set aside until cool.
• Combine potatoes, celery root, flour, salt and pepper. Pass the mixture through a ricer. Place on a lightly floured surface. Knead, adding more flour if necessary, until the dough is soft and slightly sticky. Shape the dough into small dumplings. Set aside.
• Combine the apple-carrot and chicken broth in a large saucepan. Bring to a simmer over medium heat. Working in batches, drop the dumplings into the broth. Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total. Remove with a slotted spoon, and divide among 4 warmed bowls. Ladle the broth over the gnocchi. Sprinkle with Parmesan and thyme. Serve immediately.

Steps:

• Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme. Chill for several hours. Separate legs and wings from carcasses. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add legs, wings and carcasses and brown, about 5 minutes. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes. Stir in 2 cups water and bring to a boil. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes. Strain, discard solids and stir in 1/4 teaspoon salt and pepper. Set aside.
• For grits, melt butter in a medium saucepan over low heat. Add shallot and garlic and cook until soft, about 3 minutes. Add 1 1/4 cups water and bring to a boil. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes. Set aside.
• Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side. Remove from skillet, season with salt and pepper and keep warm. Add celery root and saute until tender, about 5 minutes. Add the apple and cook for 1 minute. Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
• Divide grits among 4 plates. Top with breasts and drizzle with broth. Serve immediately.