CELERIAC PURéE
This Celeriac Puree comprises roasted celeriac blended with milk and cream, forming a creamy side dish to complement any keto main course recipe.
Provided by Michelle Minnaar
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
- Peel the celeriac, then cut into about 3cm (1½in) cubes.
- Arrange the celeriac cubes in a single layer on top of a baking sheet and brush with oil.
- Roast in the oven for 15 minutes, then stir and bake for another 10 minutes. The cubes should be browned and fork tender. In case the celeriac isn't cooked, roast it a few more minutes in the oven until a fork enters with ease.
- Tip the cooked celeriac cubes into a food processor, along with the butter, milk, double cream and onion powder. Process until smooth.
- Season to taste and serve as a side dish. Enjoy!
Nutrition Facts : ServingSize A big heap, Calories 240 calories, Sugar 5 g, Sodium 259.1 mg, Fat 15.3 g, SaturatedFat 5.9 g, TransFat 0.2 g, Carbohydrate 24.3 g, Fiber 4.6 g, Protein 4.6 g, Cholesterol 22.1 mg
CELERIAC PUREE
Steps:
- Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.
- Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.
FIVE HERB MARINATED CHICKEN WITH ROASTED GARLIC-FAVA BEAN SAUCE, AND CELERIAC AND POTATO PUREE
Steps:
- For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
- Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
- For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
- For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.
ROASTED GARLIC-CELERIAC PURéE
Provided by Ming Tsai
Categories Food Processor Garlic Vegetable Side Roast Christmas Vegetarian Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Place garlic in small baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Cover tightly with foil and roast until golden brown and fragrant, about 50 to 60 minutes. Uncover dish and cool garlic, then squeeze softened cloves into small bowl and set aside.
- In heavy stockpot over moderate heat, heat canola oil. Add celeriac and sauté, stirring frequently, until starting to soften, about 8 minutes. Add water just to cover, raise heat to high, cover, and bring to boil. Reduce heat to moderate and simmer until celeriac is easily pierced with fork, about 20-30 minutes. Drain celeriac, reserving liquid, and transfer to food processor. Add roasted garlic. Turn motor on, then slowly add butter, 1 piece at a time, pureéing until smooth. Pureé should appear slightly thinner than mashed potatoes. If too thick, add small amount reserved cooking liquid, 2 tablespoons at a time. If too thin, add additional butter, 1 tablespoon at a time.
- Sprinkle remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper over pureé, then fold in celery. Serve immediately.
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- Place celeriac root chunks into a large pot of water with garlic cloves (there should be an inch or two of water above the celeriac, basically ensuring that it is fully submerged and covered by the water). Bring to a boil, cover ajar and cook for about 20 minutes or until celeriac is tender. Drain. Note: As you are cooking the celeriac, reduce the heat, if necessary, while still maintaining a boil.
- Meanwhile, combine cream with milk, butter, and salt in a small saucepan or pot over medium-low heat until warmed through (to remove the chill from the dairy so it doesn't cool down your celeriac when added).
- Place cooked celeriac root into a large mixing bowl, along with cream mixture. Use a hand mixer to combine everything until nice and creamy (alternatively, if you just want to rice and/or mash, that's okay too). Note: If your quantity of celeriac root is less that what was used here, you may want to use a little less of the cream/milk mixture.
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