ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
KALE, ROASTED CELERY ROOT, DEVILED EGGS AND SPICED ALMOND SALAD
Steps:
- For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
- For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
- Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
- For the spiced almonds: Preheat the oven to 250 degrees F.
- In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
- Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
- For the roasted celery root: Raise the oven temperature to 400 degrees F.
- Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
- For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
- Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
- Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
- Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
- Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
- Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
CELERIAC SALAD (CELERY ROOT)
If you haven't tried Celery root try it. It looks very ugly unpeeled but when undressed look 100% better. It has the flavor of celery and can be used in so many ways.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place celery root& cucumbers in a salad bowl.
- Mix remaining ingredients (start off slow with the sour cream you can always add more) Mix well and pour over the celery root& cukes.
- Chill well.
- Serve on a bed of greens and if you wish garnish with strips of red& green sweet pepper.
KALE WITH ONION, CELERY, AND TOMATO
This recipe makes me want to eat more vegetables. It has a lot of flavor, isn't too difficult to prepare, and surprisingly gets better with reheating. Also try it with a little bit of hot sauce. I stole the recipe from my friend, Stephanie, who stole it from her dad.
Provided by A. Deume
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium-sized pot.
- Sauté the onion and celery over medium-heat, about five minutes, to release flavors.
- Reduce heat, stir in kale (note: will shrink a lot).
- Add stock, salt and pepper.
- Cook, covered, on medium heat for 30 minutes, stirring every 10.
- Add tomato during the last 5 minutes.
Nutrition Facts : Calories 76.1, Fat 3.9, SaturatedFat 0.6, Sodium 912.5, Carbohydrate 9.8, Fiber 2.3, Sugar 2.3, Protein 2.4
ROASTED VEGETABLES WITH KALE
Make and share this Roasted Vegetables With Kale recipe from Food.com.
Provided by Roosie
Categories Greens
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
- In a small bowl, mix garlic paste with olive oil and pepper.
- Toss vegetables in the olive oil mixture, coating thoroughly.
- Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
- In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
- Cook for about 10 minutes, stirring frequently.
- The kale should be wilted, and water evaporated.
- Mix the roasted vegetables with the kale and serve hot.
Nutrition Facts : Calories 475.6, Fat 10.4, SaturatedFat 1.5, Sodium 445, Carbohydrate 89.3, Fiber 15.4, Sugar 11.9, Protein 13.2
EGG SALAD WITH CELERY
This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!
Provided by GOLDIE6175
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
- Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 3.1 g, Cholesterol 289.5 mg, Fat 29.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 350.3 mg, Sugar 1.6 g
THE BEST KALE SALAD
Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.
Provided by Alli Shircliff
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g
GERMAN CELERY ROOT SALAD
Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.
Provided by Lydia68
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
- Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 46.6 g, Fat 4.6 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 2149.2 mg, Sugar 14.2 g
KALE AND CELERY TIGER SALAD
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.
Provided by Quealy Watson
Categories Salad Celery Kale Lime Juice Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
- Let sit 5 minutes; remove chiles and garlic.
- Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
- Serve salad topped with sev and MSG and chili oil, if using.
- Do ahead:
- Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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