TRADITIONAL SHEPHERD'S PIE
The familiar pairing of creamy mashed potatoes and succulent lamb takes an unexpected hint of sweet sharpness from its supporting cast of stewed root vegetables.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season lamb generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic to pot, and cook until softened, about 4 minutes. Stir in tomato paste and cook for 2 minutes. Stir in wine, bring to a boil, and cook for 1 minute.
- Add browned lamb, stock, bay leaf, and thyme to pot. Bring to a simmer; cover, and transfer to oven. Cook for 2 hours. Add parsnips, celery root, and cipollini, and cook until vegetables and meat are tender, about 1 hour.
- Meanwhile, bring potatoes to a boil in a pot of salted water. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. Press hot potatoes through a ricer into pot. Add cream, butter, and 2 teaspoons salt. Cook over medium heat, stirring often, until warmed through. (Alternatively, whip potatoes with a mixer until smooth.) Press a piece of plastic wrap directly on surface.
- Using a slotted spoon, transfer lamb to a dish, reserving sauce. Remove meat from bones, shredding it into bite-size pieces. Skim fat from sauce. Discard bay leaf and thyme. Return meat to sauce in pot, and add peas. Season with salt and pepper.
- Preheat broiler. Spoon lamb into a 6-cup baking dish adding just enough sauce to moisten; reserve remaining sauce. Spread potatoes over lamb. Alternatively, spoon potatoes into a pastry bag fitted with a 3/4-inch plain round tip, and pipe on top of lamb, covering surface. Broil until golden brown, about 5 minutes. Serve immediately with reserved sauce.
PEAS AND CELERY
"This recipe came with the first microwave we purchased, in the early '80's, and was one of the first vegetable recipes I tried," recalls Phyllis Groves of Ukiah, California. "I loved the results and still prepare this side dish often."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a microwave-save dish, combine the celery, onion, water and butter. Cover and microwave on high for 4-5 minutes. Stir in peas and lemon-pepper. Cover and microwave 4-6 minutes longer. Let stand for 4 minutes or until peas are tender.
Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 170mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
SHEPHERD'S PIE WITH CELERY ROOT PUREE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Place the celery root in a large pot and add 2 cups chicken broth, along with water to cover and 2 teaspoons salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the celery root is tender, 15 to 20 minutes.
- Meanwhile, make the filling: Heat the olive oil in a large skillet over medium heat. Add the onions, carrots and celery and season with a teaspoon of salt and a few grinds of pepper. Cook until the vegetables are tender, about 5 minutes. Add the garlic and thyme and cook until fragrant, another minute. Add the ground turkey and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the flour until incorporated, about 1 minute. Add the remaining cup chicken broth and reduce the heat to a simmer; cook until thickened, 3 to 5 minutes.
- To finish the topping, reserve 1 cup of the cooking liquid, then drain the cooked celery root and set aside. To the pot, add the butter and melt over medium heat. Return the celery root to the pot and add half of the reserved cooking liquid. Using an immersion blender, puree the mixture until smooth, adding more of the reserved liquid as necessary. (Note: If you don't have an immersion blender, transfer the mixture to a food processor and pulse until the mixture is pureed and smooth.) Season with salt and pepper.
- Transfer the filling to a 9-inch square baking dish. Sprinkle the frozen peas in an even layer over the filling. Spread the celery root puree on top, being careful to leave the layer of peas in place.
- Bake until the topping is lightly golden and the filling is bubbling, 30 to 35 minutes.
CELERY ROOT AND PEAR PUREE
Steps:
- Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.
PEAS WITH CELERY ROOT
Categories Side Thanksgiving Vegetarian Celery Pea Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Boil celery root in large pot of boiling salted water until just tender, about 5 minutes. Drain.Melt butter in heavy large pot over medium heat. Add shallot and sauté until just tender, about 3 minutes. Add celery root, peas, and celery salt; sauté until vegetables are heated through, about 8 minutes. Season to taste with salt and pepper.
PEAR AND CELERY ROOT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
- To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
- To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 17 grams, TransFat 0 grams
SAUTEED PEAS AND CELERY
Make and share this Sauteed Peas And Celery recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet on med, add onions, cook until soft.
- Add celery, cook until crisp tender.
- Increase heat to med hi, add peas.
- Cook until peas are heated through (about 6 minutes).
- Stir in celery leaves, salt and pepper.
Nutrition Facts : Calories 120.4, Fat 7, SaturatedFat 1, Sodium 378.1, Carbohydrate 11.2, Fiber 3.3, Sugar 4.4, Protein 3.9
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