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Ingredients: Deselect All, 5 tablespoons unsalted butter, 6 cups chopped leeks, white and light green parts (4 leeks), 4 cups (3/4-inch) diced peeled Yukon Gold potatoes (1 1/2 pounds), 4 cups (3/...
Seared Scallops & Potato Celery Root Purée from Barefoot Contessa. Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven.…
Step 1, Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables...
Recipe courtesy of Ina Garten. Seared Scallops with Truffled Potato Celery Root Puree. 19 Reviews. Level: Easy. Total: 1 hr 10 min. Active: 45 min. Yield: 3 servings. Nutrition Info....
Melt the butter over medium heat in a shallow stock pot or large sauté pan. Add the fennel, celery root, potatoes, apples, 1½ teaspoons salt, and ½ teaspoon pepper. Sauté the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot.
Ina Garten’s Celery Root & Cauliflower Purée is made with olive oil, unsalted butter, leeks, celery root, cauliflower, Yukon Gold potatoes, kosher salt, freshly ground black pepper, half-and-half, and Brussels sprouts. This easy purée recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 6 people.
Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
