Best Julienne Of Sesame Carrots And Celery Root Recipes

ROASTED CELERY ROOT AND CARROTS

Roasted Celery Root and Carrots image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 pounds celery root, peeled and cut into 1-inch chunks
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 teaspoon hot paprika
Kosher salt
3 pounds carrots, peeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley

Steps:

Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

CARROT CELERY ROOT PUREE

Carrot Celery Root Puree image

Provided by Claire Robinson

Categories side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
2 large shallots, peeled and chopped
3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
Kosher salt and freshly cracked black pepper
2 cups good quality vegetable stock

Steps:

Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.
Cook's Note: This can be made the day before and slowly reheated.

GLAZED JULIENNED CARROTS

Glazed Julienned Carrots image

There's just enough butter and sugar in this glazed julienned carrots recipe to bring out its natural sweetness. With just five ingredients, this recipe is ready to serve in minutes. -Mary Lou Boyce, Wilmington, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds carrots, julienned
1/3 cup butter, cubed
1/4 cup sugar
1/4 cup water
1/2 teaspoon salt
Fresh thyme sprigs, optional

Steps:

In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

Nutrition Facts : Calories 140 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 264mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

JULIENNE OF SESAME CARROTS AND CELERY ROOT

Julienne of Sesame Carrots and Celery Root image

Categories Vegetable Side Quick & Easy Low/No Sugar Lemon Carrot Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
1 pound celery root, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1 tablespoon black sesame seeds
1 tablespoon toasted white sesame seeds
1 tablespoon oriental sesame oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Steps:

Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.