Potato Celery Root Dumplings Recipes

CELERY ROOT AND POTATO PUREE

Steps:

• Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
• Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

GRATIN OF CELERY ROOT AND POTATO

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
• Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
• Bake until deep golden brown, about 1 hour.

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

CELERY ROOT AND POTATO MASH WITH HORSERADISH

Steps:

• Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.

POTATO AND CELERY ROOT PURéE

Steps:

• Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

CELERY ROOT AND POTATOES DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• In a large buttered gratin dish, arrange the slices of potato and celery root, adding a little butter, salt and pepper to each row as you go. Top with cream, salt and pepper and cook until the vegetables are tender and the top has lightly browned (about 45 minutes).

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER

Steps:

• Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
• Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
• In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
• Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
• Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
• Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

SMOKED CHICKEN STEW WITH HERB DUMPLINGS

Steps:

• Prepare a campfire or wood-fired grill for cooking with indirect heat.
• Bring the stock to a simmer in a large stockpot. Keep warm on the fire.
• Brown the bacon in a Dutch oven until lightly crisp. Remove the bacon and one-third of the fat. Add the leeks and sauté for 5 minutes. Add the celery and carrots and sauté for 5 minutes. Add the potatoes, celery root, and warm stock and bring to a boil. Cook for 10 minutes, then add the smoked chicken, salt, tarragon, and thyme. Return to a simmer. Cover and cook at a low boil until the potatoes are tender, about 20 minutes. Stir in the parsley, bacon, and cream. Add the white pepper and additional salt to taste.
• To make the dumplings, stir the flour and baking powder together in a bowl. Stir in the salt and herbs. Beat the milk, butter, and eggs together in a bowl. Stir into the dry ingredients until just combined. Stir in the cheese.
• Place the dumplings by spoonfuls on the top of the stew, cover, and cook for 10 to 12 minutes, until the dumplings are plump but firm. Take the cover off for the last 5 minutes if a smokier flavor is desired from the fire.
• Serve in bowls with one or two dumplings per serving.

EASY CELERY ROOT AND POTATO PUREE

Steps:

• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
• Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

CELERY ROOT-POTATO PURéE

Steps:

• Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
• Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

CURRIED ROOT VEGETABLE STEW WITH DUMPLINGS

Steps:

• To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the celery root and sweet potato and cook for 10 minutes.
• Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
• Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew, cover and cook for 15 minutes. Divide the stew and dumplings among 4 bowls. Garnish with the parsley and serve.

GRANDMA'S POTATO DUMPLINGS

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

POTATO-CELERY ROOT DUMPLINGS

Steps:

• Put the celery root in a large saucepan with cold water to cover, and heat to a boil. Lower the heat a bit, and simmer the celery root for about 20 minutes; then drop in the potatoes (and raise the heat to bring the water back to the simmer). Cook the vegetables together just until they are cooked through and can be pierced easily with a skewer or sharp knife. Depending on size, the celery root needs 40 minutes to an hour, and the potatoes will take 20 to 30 minutes.
• When done, remove the vegetables to a colander to drain and cool until you can handle and peel them. To peel celery root, scrape the skin off with the dull side of a paring knife, then cut out any bits of skin in the folds or any tough, knobby parts. Press the cooked, peeled vegetables through a ricer or food mill into a large mixing bowl, and blend them together.
• If the celery root is too fibrous to pass through a food ricer, cut it into chunks and drop them into a food processor fitted with the metal blade. Process until smooth, then blend with the potatoes. Don't put the potatoes into the food processor, because it will make them gummy.
• While the root vegetables are simmering, melt 1 tablespoon of the butter in a small skillet over medium heat, stir in the onion, and cook until slightly softened, about 3 to 4 minutes. Turn off the heat and let cool.
• Before mixing the dough, arrange a rack in the middle of the oven and heat to 400°.
• When the celery root and potatoes are mashed and mixed, stir in the onion, chives, marjoram, cumin, salt, and pepper. Pour in the egg yolks, and lend in well. Sprinkle 1/2 cup of flour on top, and work it in, forming a stiff, sticky dough.
• Spread the remaining 1/2 cup flour on the baking sheet. With floured hands, form the dough into twelve patties, about 1 1/2 inches wide and 3/4 inch thick. Dredge them in the flour, coating both sides, and set them on one side of the tray.
• To fry the canederli: Melt the remaining 4 tablespoons butter in the big skillet, and set it over medium-high heat. When the butter starts to bubble, shake excess flour off the patties of dough and lay them in the pan. Fry until golden brown on both sides, about 2 to 3 minutes per side. Remove them to paper towels to drain.
• Clean the dredging flour from the baking sheet, arrange the fried canederli on it and set in the oven. Bake for about 10 minutes, until the canederli are crisp and cooked through. Serve hot.