Barefoot Contessa Celery Root Recipe

Barefoot Contessa Seared Scallops & Potato Celery …

WEBMelt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Rinse the leeks well in a colander, spin them dry in a salad …

1. Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot. Sauté them over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Add the potatoes, celery root, cream, 4 teaspoons salt, and 2 teaspoons pepper to the pot, stir, and bring to a boil. Lower the heat to very low, cover the pot, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful—don’t let the vegetables scorch on the bottom of the pan! In batches, pour the mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely puréed. Taste for seasonings, return to the saucepan, and keep warm over very low heat. If the mixture gets too thick, add a little more cream.
2. If it hasn’t already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don’t crowd the scallops or they’ll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through. (If the pan is hot enough and you let the scallops cook undisturbed, they won’t stick to the pan.)
3. Spoon the warm purée onto 6 dinner plates. Place the scallops on the purée, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

Preview

See Also:

Show details

Celery Root and Apple Puree Recipe Ina Garten Food Network

WEBDec 17, 2014 · Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 …

1. Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
2. When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.

Preview

See Also: Food RecipesShow details

Seared Scallops with Truffled Potato Celery Root Puree Food …

WEBOct 8, 2018 · Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and …

1. Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
2. In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
3. If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
4. Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

Preview

See Also: Food Recipes, Potato RecipesShow details

Barefoot Contessa Celery Root & Apple Purée Recipes

WEB1/2 cup good apple cider. 1/4 cup heavy cream. Melt the butter over medium heat in a shallow stock pot or large sauté pan. Add the fennel, …

1. Melt the butter over medium heat in a shallow stock pot or large sauté pan.
2. Add the fennel, celery root, potatoes, apples, 1½ teaspoons salt, and ½ teaspoon pepper.
3. Sauté the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes.
4. Add the cider and tightly cover the pot.

Preview

See Also: Share RecipesShow details