Lemon Beet Celery And Fennel Juice Recipes

BRAISED FENNEL WITH LEMON

Steps:

• Trim the tops and bottoms from the fennel bulbs, reserving about 1/4 cup of the fronds. Halve the bulbs; cut out and discard the tough cores. Cut into 1-inch thick wedges.
• Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is browned, about 7 minutes.
• Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook until the fennel is very tender, adding more liquid if needed, 10 to 12 minutes.
• Meanwhile, zest half the lemon and juice the whole lemon; chop the reserved fennel fronds.
• Remove the skillet from the heat and uncover. Stir in the lemon juice and zest. Scatter the chopped fronds over the top.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

LEMON BEET CELERY AND FENNEL JUICE

Steps:

• In juicer, process 1 stalk celery, 1 slice fennel, 1 slice beet and lemon. Repeat until all of the vegetables are juiced.