243308 scallop topped potato celery root puree sauce Recipes

unsalted butter, fennel bulb, tops and core removed, large-diced, celery root, peeled and (3/4-inch), yukon gold potatoes, peeled and (3/4-inch), golden delicious apples, peeled, cored , and (3/4-inch), kosher salt, fresh ground black pepper, apple cider, good quality, heavy cream, kosher salt , to taste, fresh ground black pepper , to taste

unsalted butter, diced fennel bulb, tops and core removed, celery root, peeled and (3/4-inch) diced, yukon gold potatoes, peeled and (3/4-inch) diced, golden delicious apples, peeled, cored, and (3/4-inch) diced, kosher salt and freshly ground black pepper, good apple cider, heavy cream

cubes peeled celery root, cubes peeled parsnips, cubes peeled russet potato, coarse kosher salt, half and half, warm, reserved pink-peppercorn butter (from pan-seared strip steak recipe ; optional)

olive oil, divided, leek, white part only, coarsely chopped, yellow onion, coarsely chopped, stalk celery, coarsely chopped, garlic, sliced, peeled, chopped celery root (from about 3 baseball-size bulbs), mild chicken or vegetable broth, preferably homemade (see below), salt , plus more to taste, skim milk, chopped chervil , for serving (optional)

mixed russet , yukon gold, and white-skinned potatoes, peeled, cut into 2 cubes, celery root (celeriac), peeled, cut into 3/4 cubes, horseradish, peeled, coarsely grated, sour cream, dijon mustard, unsalted butter, kosher salt

russet potato, peeled , cut into 2-inch pieces, celery root, peeled , cut into 1-inch pieces, onion, peeled, chopped, apple cider vinegar, brandy (optional), sour cream (use lite if you wish), fresh dill, chopped, salt & pepper

baking potato, peeled, egg, lightly beaten, matzo meal, grated onion, salt, vegetable oil, for frying, champagne, black peppercorns, fresh thyme sprigs, bay leaf, shallot, thinly sliced, fresh lemon juice, creme fraiche, cold unsalted butter, cut into tbsp, caviar, salt, vegetable oil, for frying, sea scallops (1 lb), minced chives

idaho potatoes, cut into 1-inch cubes , held in water until ready for use, kosher salt, celery root , tough outer parts removed, cut into 1-inch cubes, heavy cream, cold butter, cut into pats, special equipment : food mill

mayonnaise, chopped red bell pepper, chopped yellow bell pepper, chopped drained capers, dijon mustard, chopped fresh tarragon leaves , or to taste, chopped fresh chives, fresh lemon juice , or to taste, a 1 1/4-lb celery root (sometimes called celeriac), sea scallops (about 30), olive oil

celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch pieces (1 1/3 cups), fresh lovage sprigs, coarsely chopped , or 1/4 cup coarsely chopped tender inner leaves from celery ribs, table salt, water, unsalted butter, oyster mushrooms, trimmed, diced (1/3-inch) fennel bulb (sometimes called anise; 5 oz), diced (1/3-inch) sweet onion such as vidalia or walla walla (2 1/2 oz), dry white wine, heavy cream, sea scallops (1lb ), tough muscle removed from side of each if necessary, jumbo shrimp (10 to 15 per lb ), peeled, shucked kumamoto oysters in their liquor, coarsely ground black pepper, coarse sea salt to taste, garnish: fresh lovage or celery leaves, chopped

celery root or 1 large (2 lb), buttermilk, salt, white pepper, chopped chives or 1/2 cup green onion top

chopped onion, unsalted butter, trimmed, peeled, and coarsely chopped celery root (about 1 lb) or 2 cups thinly sliced celery, russet (baking) potatoes, canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned, chicken broth, water, celery leaves for garnish

salt, pepper, ground nutmeg, sliced shallots, celery roots, peeled, halved, thinly sliced, russet potatoes, peeled, thinly sliced, whipping cream, canned chicken broth, fontina cheese, grated

celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups), russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups), ground nutmeg, onion, thinly sliced, garlic cloves, minced, grated gruyere cheese (about 8 oz), canned low-salt chicken broth or canned vegetable broth, whipping cream

celery root, peeled and cut into 1-inch chunks, baking potato, peeled and cut in half, garlic clove, peeled, milk, extra virgin olive oil, salt, ground black pepper, fresh chives, thinly sliced

russet potatoes, peeled and diced, salt, celery root, peeled and diced, unsalted butter, softened, divided, heavy cream, divided, freshly ground black pepper

unsalted butter, softened , for the baking dish, celery root (about 1 lb), extra-virgin olive oil, red bliss potatoes, bartlett pear, sea salt and freshly ground pepper, heavy cream, garlic , smashed, grated gruyere cheese (about 3 oz), grated parmesan cheese (about 2 oz), chopped fresh thyme

unsalted butter, onion, finely chopped, celery knob, boiling potato, peeled and diced, more heavy cream or 2 tbsp butter or more to taste, chopped parsley, salt and freshly ground pepper