FALL IN FRENCH RECIPES

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BON APPÉTIT! 15 CLASSIC FRENCH RECIPES TO TRY NOW - BRIT + CO



Bon Appétit! 15 Classic French Recipes to Try Now - Brit + Co image

Little-known fact: you don’t actually have to be Julia Child to master the art of French cooking. After checking out these 15 easy breezy recipes, you’ll be on your way to effortlessly cooking French food at home. We promise!

Provided by Sonia Rao

Categories     

Number Of Ingredients 1

A FRENCH ÉPICERIE FALL & WINTER STAPLE – CELERY ROOT (AKA ...



A French Épicerie Fall & Winter Staple – Celery Root (aka ... image

A recipe from Susan Herrmann Loomis' Plat du Jour cookbook, utilizing a classic French root vegetable to create a complementary base paired with an abundance of fresh flavors.

Provided by Simply Luxurious

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 8

6 large sea scallops
1 celery root (celeriac) (peel and rough chop into large pieces)
3 Tbsp creme fraiche
1/4 cup fresh flat leaf parsley and basil (or one or the other)
1/3 cup extra virgin olive oil
1/2 cup water
fleur de sel (to season)
freshly ground black pepper (to season)

Steps:

  • Prepare the celery root by peel away the outer skin. Chop into large rough pieces.
  • Place the celery root into a cold skillet on the stove. Add the 1/2 cup water, season with salt and pepper and cover. Steam over medium to medium-high heat for 15-20 minutes.
  • While the celery root is cooking, prepare the herb drizzle. Finely chop the chosen fine herbs and cover with the 1/3 cup olive oil. Set aside.
  • Prepare and season the scallops - season one side with salt and pepper.
  • Using a skillet over medium heat, wait until the pan is heated up to medium, drizzle with olive oil, then add the scallops. Cook 2-3 minutes on the first side. Season the second side. Flip and cook 1-2 minutes on the second side.
  • When the celery root is completely steamed (water is evaporated and a knife can easily pierce the pieces), add while warm to a food processor. Add the crème fraîche, salt and pepper, and pulse until combined to the desired consistency.
  • Plate up each serving by putting 1-2 spoonfuls of the purée on each dish, place 1-3 scallops on the purée, and then add the drizzle around the edge of the plate. Enjoy!

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