Roast Beef And Celery Root With Watercress Salad Recipes

CELERY ROOT SALAD

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

ROAST BEEF SANDWICHES WITH CELERY-ROOT REMOULADE

Steps:

• In a medium bowl, combine mayonnaise, mustard, lemon juice, capers, and horseradish; season with salt and pepper. Grate reserved celery root into dressing and stir to combine. Spread mixture on 4 slices country-style bread. Divide reserved watercress and roast beef among slices, then top with 4 more bread slices. (To store, refrigerate, wrapped in plastic, up to 1 day.)

ROAST BEEF AND CELERY ROOT WITH WATERCRESS SALAD

Steps:

• Remove roast from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Using kitchen twine, tie beef at 1 1/2-inch intervals; pat dry with paper towels. Season with salt and pepper.
• In a large pan, heat 2 tablespoons oil on high. Brown roast all over, 9 minutes. Place on a rimmed baking sheet; sprinkle with thyme. Reserve half of one celery root for roast beef sandwiches; cut remainder into 1 1/2-inch chunks. In a bowl, toss celery root and potatoes with 2 tablespoons oil. Season with salt and pepper; add to sheet. Roast until beef is medium-rare, about 40 minutes (an instant-read thermometer inserted in center should register 125 degrees). Transfer beef to a cutting board; tent with foil. Let rest 15 minutes.
• Meanwhile, whisk together lemon juice, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Save a handful of watercress for sandwiches; toss remainder with dressing. Reserve one-third the beef for sandwiches; slice remainder. Serve beef and vegetables with salad.

BEEF ROAST WITH ROOT VEGETABLES

Steps:

• Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
• Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

EASY ROAST BEEF

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

ROASTED CELERY ROOT

Steps:

• Preheat oven to 425°F
• Trim and peel celery root and cut into 1-inch pieces.
• In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
• Stir celery root and reduce temperature to 375°F
• Roast celery root, stirring after the 30 minutes, 1 hour more.

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.

LONG-COOKED CELERY ROOT SALAD

Steps:

• To cook whole celery root, rinse it briefly to remove any soil, then put it into a large saucepan with cold water to cover. Since it floats, you can weight it with a pot cover or dish on the root to keep it under the surface, or just turn it over in the water now and then to cook evenly. Bring the water to a boil, and cook for about an hour, until tender, when you can pierce the whole root with a skewer.
• Set the root in a colander or on a wire rack, and let it cool for 10 minutes or so, until you can handle it. Use the back of a thin knife blade (the dull edge) to scrape off the soft brown skin; use the knife tip to cut out the bits of skin in the folds and knobby parts of the root. When it is completely clear, cut the round root into wedges, chunks, slices, cubes, sticks, or any shape you like, and sprinkle with about 1/4 teaspoon of salt while still warm. Toss the pieces with the scallions, and dress with oil, vinegar, more salt, and pepper. Let the salad cool completely, or refrigerate it.
• Serve at room temperature or chilled. Before serving, taste a piece of celery root and adjust the dressing if you like. Toss with the chopped parsley, and arrange the salad on a serving platter or in portions on salad plates.
• Variations for celery root salad
• For milder flavor, poach the scallions with the celery root for 10 minutes before slicing them.
• Garnish the salad with shavings of Parmigiano-Reggiano or Grana Padano.
• For a lovely and unusual first-course salad, fold in sliced fresh pears (but omit the scallions).
• For a heartier main-course salad, fold in hard-boiled eggs, tuna, or cooked meats.
• For an interesting twist on celery root, roast the whole unpeeled root in a 350° oven for an hour or more, until tender all the way through. Cool, peel, and make your favorite salad.