CELERY ROOT RECIPES RECIPES

Name: Celery Root Puree
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes; 4 cups whole milku00A0; Kosher salt; Pinch freshly grated nutmeg

CELERY ROOT PUREE RECIPE | MICHAEL SYMON | FOOD NETWORK

Celery Root Puree Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Categories side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

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.

ROASTED CELERY ROOT RECIPE - FOOD.COM

Roasted Celery Root Recipe - Food.com image

This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

4 lbs about 3 celery root (sometimes called celeriac)
1/3 cup vegetable oil
2 teaspoons salt

Steps:

Preheat oven to 425°F
Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
Stir celery root and reduce temperature to 375°F
Roast celery root, stirring after the 30 minutes, 1 hour more.

Nutrition Facts : Calories 234.1, FatContent 13, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 1077.8, CarbohydrateContent 27.9, FiberContent 5.5, SugarContent 4.8, ProteinContent 4.5

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ROASTED CELERY ROOT RECIPE - FOOD.COM

This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 234.1 per serving

Roast celery root, stirring after the 30 minutes, 1 hour more.

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CELERY ROOT PUREE RECIPE | MICHAEL SYMON | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category side-dish

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.

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1. Peel, dice and cube the celery root and apples. Measure an approximation of the quantities required. 2. Place the diced celery root in a pan and barely cover with water. Add a pinch of salt. Bring to a boil. 3. Cook for 5 minutes and add the apple cubes on top. Cover, lower the heat and boil for 5-10 more minutes. 4. Drain well once the apples and celery root are tender. Place the contents in another pan and cook for 2 minutes more, to dry out. 5. Mash with a pestle to the desired consistency. Roll the sage between your hands to crumble then incorporate into the purée along with the mace, white pepper and butter. Taste, if necessary correct the salt and seasonings. Keep hot until ready to serve. 6. This purée reheats well in the microwave as it contains very little starch.

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APPLE AND CELERY ROOT PURéE - RECIPE | SPICE TREKKERS

1. Peel, dice and cube the celery root and apples. Measure an approximation of the quantities required. 2. Place the diced celery root in a pan and barely cover with water. Add a pinch of salt. Bring to a boil. 3. Cook for 5 minutes and add the apple cubes on top. Cover, lower the heat and boil for 5-10 more minutes. 4. Drain well once the apples and celery root are tender. Place the contents in another pan and cook for 2 minutes more, to dry out. 5. Mash with a pestle to the desired consistency. Roll the sage between your hands to crumble then incorporate into the purée along with the mace, white pepper and butter. Taste, if necessary correct the salt and seasonings. Keep hot until ready to serve. 6. This purée reheats well in the microwave as it contains very little starch.

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