PAN-ROASTED VENISON WITH CREAMY BAKED POTATO AND CELERIAC
Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.
Provided by Jamie Oliver
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F and butter a large, shallow baking dish.
- Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.
- Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison.
- When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
- Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.
PAN-ROASTED CELERIAC WITH ROSEMARY BUTTER
Lifted from Mark Bitman, you must try this great recipe with any lamb dish. The flavours are transcendental
Provided by Jeff 631750
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet over medium heat.
- Add the rosemary and garlic and cook gently until fragrant, about 2 minutes.
- Add the celeriac. Cook, turning every several minutes until soft and golden brown on all sides, about 30 minutes.
- Sprinkle salt, pepper and minced rosemary to taste.
Nutrition Facts : Calories 199.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 228.9, Carbohydrate 21.4, Fiber 4.1, Sugar 3.7, Protein 3.6
PAN-ROASTED ROMANESCO CAULIFLOWER WITH PEAS
Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat oil in a large saute pan over medium-high heat. Place cauliflower, flat side down, in pan, and cook until golden on underside, about 8 minutes.
- Flip cauliflower, and season with salt and pepper. Cook until tender and golden brown, about 3 minutes. Add lemon juice and peas, and cook until peas are tender. Serve immediately.
CHEESY CELERIAC, LEEK & ROSEMARY GRATIN
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss
Provided by Good Food team
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
STEAK WITH ROSEMARY CELERIAC FRIES, KALE & GARLIC BUTTER
Swap traditional potato fries for spiralized celeriac in this healthier modern-day take on the classic steak and chips with herby garlic butter
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan /gas 6. Mix the butter in a bowl with the garlic, parsley and lemon zest. Scrape out onto a piece of cling film, roll into a sausage and keep in the fridge until needed.
- Toss the spiralized celeriac on a large baking tray in 1⁄2 tbsp oil, rosemary and some seasoning then spread out the celeriac, leaving enough room between the 'fries' so that they cook evenly. Roast in the oven for 20 mins until tender and crisped.
- Heat a large frying pan over a high heat while you season the steaks. Once searing hot add the remaining oil and the steaks. Cook for 2 mins on each side for medium rare, then set aside on a plate to rest.
- While the steak is resting, put the kale in a large microwaveable bowl with 50ml water. Cover then cook on high for 3-4 mins, or until wilted. Slice the butter into rounds. Serve on top of the steak and kale alongside the celeriac fries.
Nutrition Facts : Calories 598 calories, Fat 40 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 45 grams protein, Sodium 1 milligram of sodium
More about "pan roasted celeriac with rosemary butter recipes"
ROASTED CELERIAC WITH ROSEMARY AND GARLIC (PARMENTIER …
From kelliesfoodtoglow.com
4.7/5 (11)Total Time 45 minsCategory Side DishCalories 153 per serving
SIMPLE SAUTéED CELERIAC {CELERY ROOT} - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
A CELEBRATION OF CELERIAC RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
WHOLE ROASTED CELERIAC IN PORCINI BUTTER - DELICIOUS.
From deliciousmagazine.co.uk
EASY PARMESAN ROASTED CAULIFLOWER (EASY SHEET PAN …
From asweetpeachef.com
WHOLE ROASTED CELERIAC STEAK BAKED IN A CRUST - FORAGER | CHEF
From foragerchef.com
5/5 (9)Total Time 3 hrs 5 minsCategory Main CourseCalories 346 per serving
EASY OVEN ROASTED CELERIAC (CELERY ROOT) RECIPE - EAT …
From eatsimplefood.com
Category Side DishCalories 146 per serving
LEMON ROSEMARY ROASTED CHICKEN | JUICY CHICKEN + CRISPY, …
From spicedblog.com
ROASTED SCALLOPS | FOOD RECIPES WITH PICTURES & VIDEOS - GREAT CHEFS
From greatchefs.com
EASY MASHED CELERIAC (CELERY ROOT MASH) - FUSS FREE FLAVOURS
From fussfreeflavours.com
GARLIC BUTTER AND ROSEMARY PAN-ROASTED CHICKEN RECIPE
From pillsbury.com
WHAT IS CELERIAC? (AND HOW DO YOU COOK WITH IT?) - TASTE OF HOME
From tasteofhome.com
SHEET PAN CHICKEN AND VEGGIES | DINNER IN UNDER 30 MINUTES!
From thebigmansworld.com
ROASTED TURKEY & ROSEMARY-GARLIC BUTTER RUB & PAN GRAVY RECIPE
From myrecipes.com
ROSEMARY BUTTER - THE KITCHEN HERBS
From thekitchenherbs.com
PAN-ROASTED CELERIAC WITH ROSEMARY BUTTER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY ROASTED CELERIAC - FUSS FREE FLAVOURS
From fussfreeflavours.com
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
PAN-ROASTED CELERY ROOT WITH ROSEMARY BUTTER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love