ROSEMARY RECIPES RECIPES

Name: Cheesy celeriac, leek & rosemary gratin
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 8
Ingredients: 25g butter; 2 leeks, outer layer removed, washed of any grit and sliced into rings; small handful rosemary leaves, roughly chopped; 1 bay leaf; 300ml double cream; 300ml milk; 1 celeriac (about 500g), peeled, quartered and thinly sliced; 100g cheddar or gruyère, coarsely grated

CHEESY CELERIAC, LEEK & ROSEMARY GRATIN RECIPE - BBC …

Cheesy celeriac, leek & rosemary gratin recipe - BBC … image

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss

Provided by Good Food team

Categories Side dish

Total Time 2 hours

Prep Time 25 minutes

Cook Time 1 hours 35 minutes

Yield 8

Number Of Ingredients 8

Ingredients

25g butter
2 leeks, outer layer removed, washed of any grit and sliced into rings
small handful rosemary leaves, roughly chopped
1 bay leaf
300ml double cream
300ml milk
1 celeriac (about 500g), peeled, quartered and thinly sliced
100g cheddar or gruyère, coarsely grated

Steps:

Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

Nutrition Facts : Calories 314 calories, FatContent 29 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMAR…

Crispy Jerusalem artichokes with roasted garlic & rosemar… image

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Provided by Rosie Birkett

Categories Side dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 7

Ingredients

800g Jerusalem artichokes
1 garlic bulb, cut down the middle
1 tbsp rosemary leaves, chopped
3 tbsp rapeseed oil
pinch ground mace
20g butter
2 tsp lemon juice

Steps:

Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

Nutrition Facts : Calories 271 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium

More about "rosemary recipes recipes"

RHUBARB ROSEMARY FLATBREAD RECIPE: HOW TO MAKE IT

I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! —Maryalice Wood, Langley, British Columbia
From tasteofhome.com
Total Time 50 minutes
Category Snacks
Calories 251 calories per serving

In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.

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SKILLET ROSEMARY CHICKEN RECIPE | FOOD NETWORK KITCHEN ...

From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Calories 413 calorie per serving

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

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ROSEMARY SHORTBREAD RECIPE - NYT COOKING

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes

Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

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ROSEMARY ROASTED POTATOES RECIPE | INA GARTEN | FOOD NETW…

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 8 minutes
Category side-dish
Cuisine jewish-cooking

Remove the potatoes from the oven, season to taste, and serve.

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CHEESY CELERIAC, LEEK & ROSEMARY GRATIN RECIPE - BBC …

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss
From bbcgoodfood.com
Total Time 2 hours
Category Side dish
Calories 314 calories per serving

Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

See details

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMAR…

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Side dish
Calories 271 calories per serving

To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

See details

RHUBARB ROSEMARY FLATBREAD RECIPE: HOW TO MAKE IT

In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.

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SKILLET ROSEMARY CHICKEN RECIPE | FOOD NETWORK KITCHEN ...

From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Calories 413 calorie per serving

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

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ROSEMARY SHORTBREAD RECIPE - NYT COOKING

Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

See details

ROSEMARY ROASTED POTATOES RECIPE | INA GARTEN | FOOD NETW…

Remove the potatoes from the oven, season to taste, and serve.

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CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 102 calories per serving

1. Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
2. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
3. Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

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MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES

A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine moroccan
Calories 720 calories per serving

1. Preheat the oven to 190°C/375°F/gas 5.
2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

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CHEESY CELERIAC, LEEK & ROSEMARY GRATIN RECIPE - BBC …

Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

See details

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMAR…

To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

See details

ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES

Take your roast beef to the next level with a hit of sweet garlic and crispy rosemary – simple, but incredible!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 319 calories per serving

1. Preheat the oven to 240°C/475°F/ gas 9.
2. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
3. Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
4. Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
5. Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
6. When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
7. Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
8. Serve the beef with the resting juices drizzled over the top – delicious served with perfectly golden roast potatoes, Amazing Yorkies, dressed watercress and a good dollop of horseradish.

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RHUBARB ROSEMARY FLATBREAD RECIPE: HOW TO MAKE IT

In a small bowl, dissolve yeast and sugar in warm water. Meanwhile, finely chop enough rhubarb to measure 1/2 cup. Slice each remaining rhubarb rib lengthwise into 4 thin strips; cut strips into 4-in. pieces; reserve for topping., In a large bowl, combine 2 cups flour, 2 tablespoons oil, 1 teaspoon salt, chopped rhubarb and the yeast mixture. Remove and finely chop rosemary leaves from 2 sprigs (discard stems); add to flour mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 450°. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion to a 7x5-in. rectangle. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with remaining 2 tablespoons oil; roll reserved rhubarb strips in egg wash. Gently press 3-5 strips into top of each piece of dough. Brush remaining egg wash over tops. Remove leaves from remaining rosemary sprig; sprinkle leaves over tops (discard stem). Sprinkle with remaining 1/2 teaspoon salt and the pepper., Bake until golden brown and rhubarb is tender, 13-15 minutes. If desired, drizzle with honey before serving.

See details

SKILLET ROSEMARY CHICKEN RECIPE | FOOD NETWORK KITCHEN ...

From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Calories 413 calorie per serving

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

See details

ROSEMARY SHORTBREAD RECIPE - NYT COOKING

Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

See details

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