Celery Root And Mushroom Lasagna Recipes

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CELERY ROOT-MUSHROOM LATKES



Celery Root-Mushroom Latkes image

Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 14

1/2 cup sour cream
2 tablespoons finely chopped fresh chives
2 teaspoons white wine vinegar
Kosher salt
1 russet or Yukon Gold potato (about 10 ounces), peeled
1/2 medium celery root, peeled
1 small onion
Freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
1 cup halved and thinly sliced cremini mushrooms
2 teaspoons fresh thyme, plus more for topping
1 clove garlic, grated
Vegetable oil or rendered chicken fat, for frying

Steps:

  • Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
  • Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
  • Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
  • Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE



Roasted Celery Root, Red Onions, Mushrooms, and Sage image

Categories     Mushroom     Onion     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Low/No Sugar     Vegan     Sage     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

3 medium red onions (about 1 1/2 pounds total)
3 pounds celery root (sometimes called celeriac)
5 tablespoons olive oil
2 teaspoons coarse salt
1 pound small white mushrooms
1/2 pound assorted fresh exotic mushrooms such as chanterelles and Portobellos
3 tablespoons chopped fresh sage leaves

Steps:

  • Preheat oven to 400° F.
  • Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
  • In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
  • Season vegetables with salt and pepper.

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