Dayrecipe Food Community

Active time: 10 min Start to finish: 30 min

Makes 4 side-dish servings.

INGREDIENTS

• 1(1-lb) bag celery hearts (about 2)
• 2tablespoons unsalted butter
• 1cup low-sodium chicken broth
• 1/8teaspoon salt
• 1/8teaspoon black pepper

DIRECTIONS Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler, then trim ends and halve hearts lengthwise.

Melt butter in a 12-inch heavy skillet over moderate heat. Add celery and cook, turning with tongs occasionally, until pale golden on all sides, about 8 minutes. Add remaining ingredients and cook, covered, until liquid is evaporated and celery is tender and golden, about 20 minutes. Serve warm.

This is a delicious, creamy salad ~ perfect for the summertime. The combination of the creamy dressing with the crunch of the apple and celery makes this salad so appealing. My family enjoys eating this salad with barbequed chicken, cold cuts or falafel and fresh crusty bread, but you can serve it wherever you would serve a regular salad with a creamy dressing or even in place of coleslaw.

INGREDIENTS:

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.

Makes 8 servings.

INGREDIENTS

• 3 bottles dry red wine
• 2 tablespoons vegetable oil
• 8 short ribs, trimmed of excess fat
• salt and crushed black peppercorns
• flour, for dredging
• 8 large shallots, peeled, trimmed, split, rinsed and dried
• 2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
• 2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
• 1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
• 10 cloves of garlic, peeled
• 6 sprigs flat-leaf parsley
• 2 bay leaves and 2 thyme sprigs
• 2 tablespoons tomato paste
• 3 quarts unsalted beef broth
• freshly ground white pepper
• celery duo, for serving

DIRECTIONS 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.

2. Center a rack in the oven and preheat to 350°F.

3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to mediumand toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.

4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It’s best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)

5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)

6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.

Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.

Active time: 45 min Start to finish: 2 3/4 hr

Makes 8 servings.

INGREDIENTS

• 6medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
• 1(1-lb) celery root (sometimes called celeriac)
• 2tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
• 2tablespoons minced shallot
• 1/4cup olive oil
• 3/4teaspoon salt
• 1/2cup chopped walnuts (2 oz), toasted and cooled

DIRECTIONS Put oven rack in middle position and preheat oven to 425°F.

Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.

While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.

Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.

Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

Using a handheld blender to puree the soup right in the pot makes it easier to prepare. If the celery root is stringy, press the soup through a strainer.

Makes 8 servings.

INGREDIENTS

• 2tablespoons (1/4 stick) butter
• 1tablespoon olive oil
• 2large leeks (white and pale green parts only), thinly sliced (about 2 cups)
• 1large onion, chopped
• 2medium-size yukon gold potatoes (about 12 ounces), peeled, cut into1-inch cubes
• 2medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into1/2-inch cubes
• 2large fresh thyme sprigs
• 1bay leaf
• 8cups low-salt chicken broth
• 5celery stalks with leaves, stalks thinly sliced, leaves reserved 1/3cup whipping cream

DIRECTIONS Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.

Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.