Text 16415, 95 rader
Skriven 2007-06-07 09:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CINDI MARSHALL
Ärende: Re: clean/dirty 614 pt2
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     Title: The Celery Duo: The Celery Root
Categories: Vegetables
  Servings: 4

      1 qt whole milk
      2 TB coarse sea salt
      2 lb celery root, peeled and cut
    into 8 pieces
      1 lb Yukon Gold potatoes, peeled
    and cut in half
      8 TB (1 stick) unsalted butter,
    cut into 8 pieces, at room
    temperature
    Salt and freshly ground
    white pepper

Put the milk, 4 cups water, the coarse salt, celery root and
potatoes in a medium saucepan and bring to a boil over medium heat.
Lower the heat and cook at a simmer until the vegetables can be
easily pierced with the point of a knife, 20 to 25 minutes. Drain
the vegetables and return them to the pan.

Put the pot back over low heat and toss the vegetables around in the
pot just enough to cook off their excess moisture; transfer the
vegetables to the work bowl of a food processor. Add the butter and
process--taking care not to overwork the mixture--just until the
puree is smooth and creamy. Season with salt and pepper. Keep the
puree warm in the top of a double boiler over simmering water. (The
puree can be made up to 6 hours ahead. Cool it, cover it with
plastic wrap, pressing the wrap against the puree, and refrigerate.
When you're ready to serve, rewarm the puree in the top of a double
boiler over simmering water.)


  From: Www.Emerils.Com

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     Title: The Celery Duo: The Celery
Categories: Vegetables
  Servings: 4

      2 bn celery
      1 TB extra-virgin olive oil
      1    carrot, peeled, trimmed, and
    quartered
      1    turnip, peeled, trimmed, and
    quartered
    salt and freshly ground
    pepper
  2 1/2 c  unsalted Chicken Stock or
    store-bought low-sodium
    chicken broth

Trim the bottom of each head of celery - but make certain the stalks
remain together - then, measure 4 to 5 inches up from the bottom and
cut the celery top off at that point (you'll be using the bottom
part). Remove and discard the 3 or 4 tough outer stalks. Run a
vegetable peeler over the exterior of the outer celery stalks to
remove the stringy part of the vegetable, then cut each bunch of
celery lengthwise into quarters. Keep close at hand.

Warm the oil in a large saute pan or skillet over medium heat. Add
the carrots, turnips and celery quarters, season with salt and
pepper, and cook, without coloring the vegetables, 3 minutes. Pour
in the stock and bring to the boil. Adjust the heat so that the
stock simmers steadily and cook the vegetables for about 25 minutes,
or until they can be pierced easily with the point of a knife. When
the vegetables are tender, the liquid should be just about gone, so
that you should have tender vegetables lightly glazed with the
stock. Remove and discard the carrots and turnips and serve the
celery immediately. (If it¹s more convenient, you can make the
celery up to 6 hours ahead, chill it and then rewarm it gently at
serving time.)

To Serve: Pour the sauce over the meat. Serve the celery duo on the
same platter - the celery root puree can go under the ribs, the
braised celery over them.


  From: Www.Emerils.Com

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Cheers

YK Jim


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