ROOT OF CELERY RECIPES

Name: Creamy Celery Root and Pearl Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 1 large celery root (about 1-1/2 pounds), peeled and cubed; 3 tablespoons butter; 1 package (14.4 ounces) pearl onions, thawed; 3/4 cup chicken broth; 1 teaspoon sugar; 1/2 teaspoon salt; 1-1/2 cups heavy whipping cream; 2 tablespoons minced fresh parsley; 1/2 teaspoon pepper

CREAMY CELERY ROOT AND PEARL ONIONS RECIPE: HOW TO MAKE IT

Creamy Celery Root and Pearl Onions Recipe: How to Make It image

I have made creamed onions for several recent Thanksgivings and wanted to change the recipe, so I decided to add celery root. Celery root is perfect with the onions, and the creamy sauce is addicting! —Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 large celery root (about 1-1/2 pounds), peeled and cubed
3 tablespoons butter
1 package (14.4 ounces) pearl onions, thawed
3/4 cup chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1-1/2 cups heavy whipping cream
2 tablespoons minced fresh parsley
1/2 teaspoon pepper

Steps:

Place celery root in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until tender, 4-6 minutes. Drain; set aside., In a large skillet or Dutch oven, heat butter over medium heat. Add pearl onions, broth, sugar and salt. Cook onions, stirring often, until onions begin to brown, 12-15 minutes. Add celery root and cream; simmer until slightly thickened, 3-5 minutes. Stir in parsley and pepper.

Nutrition Facts : Calories 250 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 379mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

PURÉE OF CELERY ROOT SOUP RECIPE - NYT COOKING

Purée of Celery Root Soup Recipe - NYT Cooking image

This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.

Provided by Marian Burros

Total Time 35 minutes

Yield 4 servings (about 7 cups)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1 small leek, white part only, coarsely chopped
1/2 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, thinly sliced
2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)
3 cups no-salt-added chicken stock or broth
4 to 7 tablespoons skim milk
Salt and freshly ground black pepper
2 tablespoons sliced chervil or tarragon

Steps:

In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

Nutrition Facts : @context http//schema.org, Calories 255, UnsaturatedFatContent 13 grams, CarbohydrateContent 22 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 3 grams, SodiumContent 831 milligrams, SugarContent 7 grams

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Oct 19, 2018 · Tips for Cooking with Celeriac. 1. Know What to Look for in Celeriac. Choose small, firm celeriac that is heavy for its size. Avoid any celery root with soft spots and a lot of ... 2. Keep It Cool. Refrigerate whole celeriac in a plastic bag for up to a week. 3. Prevent Discoloration. Before using ...
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Brown diced celery root in a combination of butter and olive oil in a sauté pan, then add just enough liquid (a little broth spiked with apple cider), cover and reduce the liquid to finish cooking the vegetables. Uncover, toss with a little spiced butter, and serve warm. 7.
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Wrap the foil up and around the celery root, enclosing it completely. Set it on the baking sheet and pop it in the oven. Roast celery root for 2 – 3 hours, until extremely soft, creamy and caramelized. Allow the roasted celery root to rest until cool enough to handle then trim the ends and cut into thick slices.
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6. Try a “quick braise” of celery root. Brown diced celery root in a combination of butter and olive oil in a sauté pan, then add just enough liquid (a little broth spiked with apple cider), cover and reduce the liquid to finish cooking the vegetables. Uncover, toss with a little spiced butter, and serve warm. 7.
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Dec 28, 2008 · 3. Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
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