CELERY ROOT GNOCCHI IN ROASTED APPLE-CARROT BROTH
Provided by Molly O'Neill
Categories side dish
Time 2h15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Brush the carrots and apples with the vegetable oil and place on a baking sheet. Roast until golden, about 25 minutes, turning frequently. Transfer to a saucepan. Add the clove and cover with 1 quart cold water. Simmer over medium heat until reduced to 2 cups, about 30 minutes. Strain through a fine mesh sieve. Set aside.
- Place the potatoes in a saucepan. Cover with cold water. Simmer until tender, about 30 minutes. Drain. Cool slightly, peel and chop fine. Set aside.
- Combine celery root and milk in a saucepan. Simmer over medium heat until tender, about 20 minutes. Drain. Set aside until cool.
- Combine potatoes, celery root, flour, salt and pepper. Pass the mixture through a ricer. Place on a lightly floured surface. Knead, adding more flour if necessary, until the dough is soft and slightly sticky. Shape the dough into small dumplings. Set aside.
- Combine the apple-carrot and chicken broth in a large saucepan. Bring to a simmer over medium heat. Working in batches, drop the dumplings into the broth. Cook for 10 seconds after the dumplings rise to the surface, about 3 to 5 minutes total. Remove with a slotted spoon, and divide among 4 warmed bowls. Ladle the broth over the gnocchi. Sprinkle with Parmesan and thyme. Serve immediately.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 3 grams, Carbohydrate 66 grams, Fat 6 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 750 milligrams, Sugar 19 grams, TransFat 0 grams
ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
CELERY ROOT AND CARROT SOUP
This classic, creamy soup is brightened with fresh ginger.
Provided by Rick Martinez
Categories Soup/Stew Carrot Celery Ginger Kid-Friendly Bon Appétit Dinner Healthy Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
- Serve soup topped with celery leaves and apple.
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