Celery Root Potato And Leek Home Fries Recipes

CELERY ROOT, POTATO, AND LEEK HOME FRIES

Celery Root, Potato, and Leek Home Fries image

Celery root and leeks make home fries into a sophisticated side dish for dinner.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 7

Ingredients

5 medium leeks (about 1 1/2 pounds), white and light-green parts only, cut into 1/4-inch-thick rounds
2 tablespoons olive oil
2 medium all-purpose potatoes (about 12 ounces), peeled and cut into matchsticks (1 inch long by 1/4 inch wide)
1 celery root (about 1 pound), peeled and cut into matchsticks (1 inch long by 1/4 inch wide)
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Salt and freshly ground pepper, to taste

Steps:

Place sliced leeks in a large bowl of cold water. Let stand for 5 to 10 minutes to rid them of dirt and sand. Lift out of water with a slotted spoon and drain.
In a large nonstick skillet, heat olive oil over medium-high heat. Add leeks and other remaining ingredients and cook, turning the vegetables frequently, until browned, about 15 minutes.
Reduce heat to medium and continue to cook until vegetables are tender, about 10 minutes. Adjust seasonings; serve immediately.

SWEET POTATO AND CELERY ROOT FRIES

Sweet Potato and Celery Root Fries image

Provided by Sunny Anderson

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large sweet potatoes
1 large celery root, peeled
1 teaspoon cayenne pepper
1/2 teaspoon Hungarian paprika
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons olive oil

Steps:

Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture. Roast until golden brown, about 40 minutes, shaking pan occasionally. Serve immediately.

POTATO & CELERY ROOT GRATIN WITH LEEKS

Potato & Celery Root Gratin with Leeks image

Provided by Susan Spungen

Categories Milk/Cream Cheese Potato Side Bake Thanksgiving Vegetarian Dinner Casserole/Gratin Leek Root Vegetable Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

3 cups heavy cream
2 garlic cloves, peeled
1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
2 tablespoons (1/4 stick) unsalted butter, divided
3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
Kosher salt
2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
2 cups grated Gruyère
Freshly ground black pepper

Steps:

Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

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