MUSHROOM AND CELERY-ROOT BREAD PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Combine milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is fork-tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender; puree until smooth. Season with salt and pepper.
- Meanwhile, lightly toast bread on a rimmed baking sheet, tossing once, until golden and crisp, about 10 minutes.
- In a large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their moisture and become golden, about 9 minutes. Add 2 tablespoons water and bring to a boil, scraping up browned bits with a wooden spoon; cook until water evaporates. Season with salt and pepper. Transfer to a bowl.
- Butter a shallow 2-quart baking dish. In a large bowl, whisk together celery-root mixture, eggs, and thyme leaves. Fold in toasted bread and mushrooms. Transfer to prepared dish; sprinkle with cheese. Garnish with thyme sprigs and bake until custard is set and top is lightly browned, 20 to 25 minutes. Let cool slightly before serving.
CELERY ROOT, WITH MUSHROOMS AND PARMESAN
Steps:
- Peel and cut the celery into matchstick-size pieces and blanch them in boiling water. Remove and drain.
- Wash the mushrooms, dry them thoroughly and slice them thinly. Combine in a salad bowl with the celery root and Parmesan cheese. In a separate bowl, mix the lemon, olive oil, parsley, salt and pepper. Pour the mixture over the vegetables and toss thoroughly.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 623 milligrams, Sugar 4 grams
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