Chicken With Celery Root Puree Recipes

Steps:

• Sprinkle chicken with pepper and salt. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan., In same pan, heat remaining oil over medium-high heat. Add celery root, squash and onion; cook and stir until squash is crisp-tender. Add garlic; cook 1 minute longer., Return chicken to pan; add apple juice. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°., Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken.

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.

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Steps:

• Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
• Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
• Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

Steps:

• In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
• Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
• Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
• To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

Steps:

• Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
• Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.