Celeriac Celery Root Onions Lemon Recipes

CELERIAC (CELERY ROOT), ONIONS & LEMON

Steps:

• Peel the root so you have only the white flesh, cut it into pieces apprx 1/8" thick and bite size.
• Immerse prepared celeriac in boiling water and boil 5 minutes, drain (keep the water to use in a soup recipe).
• Spray a fry pan (large enough to hold the veggies in a single layer) and heat it, Add celeriac& Onions.
• Rotate the veggies but allow the onions and celeriac to brown apprx 10 minutes.
• Sprinkle lemon over the veggies.
• Serve as a side dish vegetable.

BRAISED CHICKEN WITH CELERY ROOT AND GARLIC

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
• Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
• When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.

CELERIAC WITH BUTTER AND LEMON - CéLERI - RAVE SAUTE

Steps:

• Peel the celeriac and cut into 1 inch thick slices. Cut each slice into 8 or 10 pieces (batons) and drop into a panful of fast-boiling, salted water.
• Blanch for 3 minutes only, drain and pat dry in a cloth.
• Heat the butter and oil in a large iron frying pan over medium heat and, when the butter froths, arrange the celeriac pieces in the bottom in one layer.
• Season, increase the heat slightly and saute until golden brown, turning the pieces with a spatula and shaking the pan to prevent sticking.
• When ready to serve, sprinkle with lemon juice and chopped herbs.
• Shake and saute again and correct seasoning if necessary.
• Turn into a heated serving dish and serve immediately.