Celery Root Potage with Fried Shallots, Fresh Sage and Apple Bit Créme Fraiche and Crispy Shallots

April 6th, 2012 § 0 comments § permalink

Serves 8

Ingredients

1 tablespoon butter
2 tablespoons olive oil
3 cloves garlic, chopped fine
1 medium leek, sliced thin
1 medium red onion, chopped small
2 small or 1 medium celery root (2-3 pounds total), peeled and cubed small
1 medium apple, peeled, cored and chopped
Salt
Cracked black pepper
¼ cup apple cider
2 cups vegetable stock or chicken stock
2 cups water
Apple Bit Créme Fraiche (recipe follows)
Crispy Shallots for garnish (recipe follows)
Fresh Sage Chiffonade for garnish
Nutmeg, freshly grated for garnish

Directions

In a large soup pot, heat the butter and oil on a medium high-heat. Add the garlic, leek and red onion and sauté until semi-translucent and slightly brown, about 4-5 minutes. Add the celery root and apple and sauté until apples begin to soften, about 2-3 minutes. Season with salt and cracked black pepper. Pour in apple cider and scrape any caramelized and dried bits stuck in the pan to loosen them into the liquid. Add the stock and water and allow to come to a boil. Reduce heat and simmer until the celery root becomes soft, about 20-30 minutes. Remove pan from heat and transfer half of the celery root potage into a food processor and process until smooth and creamy, being careful as the liquid is hot! Pour the smooth potage back into the chunky potage and stir gently until totally incorporated. Serve with a dollop of apple bit créme fresh and garnish with crispy shallots, fresh sage chiffonade and freshly grated nutmeg.

Crispy Shallots

Ingredients

½ cup olive oil
2 tablespoons oil of choice (walnut, sesame, almond or pistachio)
1 cup shallots, sliced in thin rounds
2 teaspoons fresh herbs of choice, chopped fine
Maldon salt

Directions

In a small skillet, heat the olive oil and oil of choice to a medium-high heat. Once hot, add the shallots and stir until they are completely coated with oil. Reduce the heat to medium. Stir the shallots often, slowly cooking until golden brown, about 15-20 minutes. Add the herbs in the last 5 minutes, making sure to coat them entirely in the oil. Remove from the pan and drain on paper towels. The shallots and herb bits should be crispy once they are placed on the paper towels and the oil has drained. Season with Maldon salt.

Apple Bit Créme Fraiche

Makes 1½ cups

Ingredients

1 cup créme fraiche
1 medium apple, peeled, cored and chopped superfine
2 tablespoons apple cider
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon nutmeg
1 pinch of salt
1 teaspoon cracked black pepper

Directions

Mix together all the ingredients in a small bowl until smooth and creamy.

Hay Smoked Arctic Char and Celery Root Purée with Wood Sorrel Ash and Pickled Pearl Onions

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the Pickled Pearl Onions

1¼ pounds pearl onions
3 tablespoons sugar
8 cloves
1 teaspoon yellow mustard seeds
Eight ½-wide strips of lemon zest
1¼ cups white vinegar
1¼ cups water
2 teaspoons kosher salt

For the Wood Sorrel Ash

2 ounces wood sorrel

For the Celery Root Purée

1 medium celery root, peeled and cut into bite-size pieces
1 large onion, peeled and quartered
2 garlic cloves, peeled
½ cup heavy cream, plus additional as needed
¼ teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste

For the Arctic Char

1 pound hay
2 24-ounce Arctic Char fillets
1 lemon, thinly sliced
2 dill sprigs
Hay, as needed, rinsed and thoroughly dried
Salt and freshly ground black pepper to taste

Directions

For the Pickled Pearl Onions

In a pot of boiling water, add the pearl onions and cook until tender, about 20 minutes. Drain. Once the onions are cool enough to handle, slip off the skins, slice in half then trim the roots. Transfer to a medium sized bowl. In a saucepan, bring the sugar, cloves, mustard seeds, lemon zest, vinegar, water and salt to a boil. Pour over the onions and set aside at room temperature one hour. Cover and refrigerate until chilled. Drain onions when ready to serve. Discard remaining ingredients.

For the Wood Sorrel Ash

Preheat the oven to 500°F. Arrange sorrel in a single layer on a sheet tray and bake until dried and blackened, about one hour. Cool to room temperature. In a spice grinder, purée until the texture of fine dust.

For the Celery Root Purée

Add celery root, onions and garlic to a large pot of salted, boiling water. Reduce to a simmer and cook until the celery root is tender, about 25 minutes. Drain and transfer to a blender. Add the cream and nutmeg and purée until smooth, adding additional cream as needed in a slow, steady stream to achieve a smooth consistency. Season with salt and pepper and keep warm.

For the Arctic Char

Season the char with pepper. In a large bowl, combine sugar and salt until incorporated. Pour half into a hotel pan, top with the char, skin-wide down and pour the remaining salt mixture on top. Refrigerate overnight. Remove the char from the salt mixture and rinse thoroughly under cold, running water. Arrange fish on a roasting rack or perforated hotel pan and top with lemon slices and dill. Arrange hay in a roasting pan the same size as the rack and using a torch, ignite it until smoldering. Blow out, arrange the rack above it and immediately cover with a tight fitting place. Set aside 20 minutes.

To serve

Transfer the celery root purée, pickled pearl onions and wood sorrel ash to serving bowls. Transfer the hay to a serving platter for dramatic effect when serving and top with the char, lemon slices and dill.

Bitterballen & Herbed Mustard

April 26th, 2011 § 0 comments § permalink

Bitterballen are a staple in old Dutch cooking and have been modernized quite a bit over the years and essentially made a bit healthier. Originally served alongside a Dutch bitter Gin, hence the name, these snacks are seen throughout the country in many different forms. These lovely snacks and medium-sized meals are essentially a fried meatball. Typically loaded with fresh herbs and made in various ways, a common version is where the meat and herbs are mixed with mashed potatoes or another starchy vegetable, deep fried, and served with spicy, herbed mustard. Here is an adapted & healthier version from Ger-Nis.

Bitterballen Ger-Nis Style

Makes about 20 bitterballen

INGREDIENTS

1 medium celery root, peeled boiled and mashed
1 small carrot, shredded
1 medium red onion, grated or chopped super fine
¼ cup fresh parsley, chopped fine
2 tablespoons fresh tarragon, chopped fine
2 tablespoons fresh chives, chopped fine
½ cup cooked ground veal
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper, ground
¼ cup butter melted
3 eggs, beaten
1-2 cups breadcrumbs, superfine
Oil (for frying)

DIRECTIONS

In a large mixing bowl, combine the mashed celery root, carrots, onion and herbs, mix well. Add the ground veal and continue to mix well. Season with the salt, pepper, and cayenne. Add melted butter and mix well. Place in the refrigerator for about an hour.

Heat oil in a large frying pan.

To assemble bitterballen, take a spoonful of the celery mash mixture and form into a ball, dip in the beaten egg and roll or cover in the breadcrumbs. Place in the fryer and fry until balls are floating and they are cooked through about 3 minutes. Take out of oil and place on a towel so that the excess oil drains off. Serve warm or hot with the mustard!

Herby Spicy Mustard-Dutch Style

Makes 1 cup

INGREDIENTS

¼ cup black mustard seeds
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
2 teaspoons salt
1 teaspoon tumeric
1 teaspoon sugar
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh parsley, finely chopped
¾ cup cider vinegar
¼ cup water

DIRECTIONS

In a small, non-metallic mixing bowl, cover the mustard seeds with the sugar, tumeric, salt, ½ cup of the vinegar and the water and soak covered overnight. Then, with a mortar and pestle pound the mustard seeds until coarse and broken to desired texture. Add the herbs. Add remaining vinegar and continue to mix and mash until coarse yet smooth. (A blender or coffee grinder works perfectly as well.) Place in a covered jar, and refrigerate.

Turkey Meatloaf and Whipped Celery Root “Potatoes”

March 31st, 2011 § 0 comments § permalink

6 servings

Ingredients

3 eggs
1 ½ lb ground lean turkey
¼ cup whole wheat bread crumbs
½ yellow onion, chopped
2 ribs of celery, chopped
2 cloves garlic, chopped fine
1 teaspoon celery salt
2 tablespoons fresh thyme, leaves chopped
¼ cup fresh parsley, chopped
3 tablespoons ketchup
1 celery root, peeled and chopped
4 cups of chicken or vegetable stock
¼ cup milk
1 teaspoon butter
Salt & pepper

Directions

Preheat oven at 375˚F. In a large mixing bowl beat the eggs and add ground turkey, breadcrumbs, onion, celery, garlic, celery salt, thyme and ½ of the fresh parsley. Mix with hands. Spray a muffin tin with cooking spray. Spoon in turkey mixture, slightly overfilling hole. Brush meatloaf’s with ketchup and bake for 25 minutes.

Bring stock to a boil and add diced celery root. Once fork tender, drain celery root and return to pot, add milk and butter, and then whip till creamy. Add in the rest of the chopped parsley and fold together with a spoon.

Serve ½ cup of celery root with 1 turkey meatloaf muffin.

Recipe courtesy of Robin Simpson

Root Veggies with Garlic Maple Herb Butter

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets) chopped fine
1 small leek, sliced
4 cloves of garlic, chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon maple syrup
Salt
Pepper
2 tablespoons fresh sage, chopped fine
1 tablespoon fresh thyme and rosemary, chopped (1 tablespoon total)

DIRECTIONS

Preheat oven to 400ËšF.

Place all ingredients in the center of a large heavy duty piece of aluminum foil. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 25 minutes, or until veggies are cooked through. Serve.

Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
¼ teaspoon ground turmeric
6 cups chicken, duck or vegetable stock, or water
1 cup heavy cream or créme fraiche
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

DIRECTIONS

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Makes about 1 cup

INGREDIENTS

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

DIRECTIONS

Preheat the oven to 350°F.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

© Recipe Property of Peter Berley

Celery Root Salad with Welfleet Oysters, Herbs, Celery Leaves, and Champagne Vinaigrette

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 heads celery root
2 tablespoons Veuve Cliquot yellow label champagne
Zest of 1 Meyer lemon, juice of half
Best quality extra virgin olive oil
Kosher salt
Freshly ground white pepper
1 dozen very fresh welfleet oysters (call pat woodbury)
Leaves from 1 head celery
½ cup fresh chervil leaves
¼ cup fresh tarragon leaves
1 tablespoon fresh chives, finely sliced

DIRECTIONS

Peel celery root with a vegetable peeler, and slice as thinly as possible on a mandoline. The thinner you can get it, the tastier it’ll be. Slice the celery root over a bowl with water with lemon (acidulated water). This will prevent the celery root from turning brown. You can slice the celery root well ahead before you’re going to make the salad if you keep the slices in water.

When you are 20 minutes away before serving salad, drain the celery root slices, and dress with the champagne, Meyer lemon zest and juice and a good glug of olive oil. Season well with salt and white pepper. Let it stand. The salt and acid will soften the celery root.

Open the oysters, being careful to catch all the juices in a small bowl. Place the opened oysters in a clean container, and strain the liquor through a fine sieve over them to remove any bits of shell.

Taste the celery root after its softened, and adjust the seasoning as necessary. Distribute amongst 4 plates and serve with celery leaves and herbs.

Recipe Property of Gabe McMackin

Turkey Pot Pies with Cheddar Buttermilk Biscuit Tops

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

A southern spin on the classic pot pie! Who doesn’t love biscuits and cheddar, with a mix of turkey pot pie!

INGREDIENTS

Turkey Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
1 medium celery root, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
2 cups of turkey meat, precooked and shredded or cut into chunks
Cheddar biscuit dough (recipe follows)
Butter

Cheddar Buttermilk Biscuits

1½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
¼ cup fresh chives, chopped fine
1 cup sharp cheddar, grated
1 cup buttermilk

PREPARATION

Pre-heat oven to 375°F.

For the pies:
Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots, celery root, and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Add turkey to the mixture, and turn heat to low and simmer, about 15 minutes or until the celery root is soft. Take off burner, and set aside. Until golden brown. Serve warm.

For the Biscuits:
In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter, and crumble mixture with your fingertips until mixture resembles coarse meal with some little lumps about the size of a pea. Add chives, cheddar, and buttermilk, and mix until a dough forms. On a lightly floured surface, roll out dough to a ½-inch cookie cutter.

To assemble the pies:
Lightly grease ramekins with butter. Fill up ramekins about ¾ full with turkey pie mixture. Place one biscuit on top of each pie in the ramekin.

Place all ramekins on a baking sheet and bake in the oven for about 15 minutes or until golden brown.

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