Best Pan Fried Celery Root Potato And Goat Cheese Terrine Recipes

BRAISED CELERY WITH GOAT'S CHEESE

Braised Celery with Goat's Cheese image

A quick easy recipe to use up that extra head of celery. Great with grilled meat or stuffed pancakes. From Roz Denny and Christine Ingram's "The Complete Encyclopedia of Vegetables and Vegetarian Cooking"

Provided by Missy Wombat

Categories Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 ounce butter
1 head celery, thinly sliced
6 ounces goat cheese
3 -4 tablespoons single cream
salt & freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Lightly grease a medium sized shallow oven proof dish.
Melt the butter in a heavy-based saucepan and fry the celery for 2-3 minutes, stirring frequently.
Add 3-4 T of water to the pan, heat gently and then cover and simmer over a gentle heat for 5-6 minutes until the celery is nearly tender and the water has almost evaporated.
Remove the pan from the heat and stir in the goat's cheese and cream.
Taste and season with salt and pepper, and then turn into the oven dish.
Cover the dish with buttered greaseproof paper and bake in the oven for 10-12 minutes.
Serve at once.

Nutrition Facts : Calories 244.3, Fat 20.8, SaturatedFat 13.8, Cholesterol 56.3, Sodium 360.3, Carbohydrate 5.1, Fiber 1.9, Sugar 3.3, Protein 10.4

PAN FRIED CELERY ROOT, POTATO, AND GOAT CHEESE TERRINE

Pan Fried Celery Root, Potato, and Goat Cheese Terrine image

Great as an appetizer or a light lunch dish.

Yield Serves 8

Number Of Ingredients 8

Ingredients

1 1 1/4-pound eggplant, cut crosswise into 1/4-inch-thick slices
1 1 1/4-pound celery root, peeled, cut crosswise into 1/8-inch-thick slices
1 14-ounce russet potato, peeled, cut crosswise into 1/8-inch-thick slices
Olive oil (for brushing vegetables)
2 large red bell peppers
2 3.5-ounce logs fresh goat cheese (such as Montrachet), cut into 1/4-inch-thick slices
12 large fresh basil leaves
1 7-ounce ball drained fresh water-packed mozzarella, cut into 1/4-inch-thick slices (Regular mozzarella can be substituted.)

Steps:

Preheat oven to 400°F. Arrange eggplant, celery root and potato separately in single layer on 3 nonstick baking sheets. Brush both sides of vegetables with oil. Sprinkle with salt and pepper. Working in batches, bake until vegetables are tender, and celery root and potato are pale golden, about 6 minutes for eggplant, 10 minutes for celery root, and 14 minutes for potato. Transfer vegetables to separate small bowls. Cool completely.
Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Quarter peppers lengthwise.
Place 12x12-inch foil sheet on work surface. Arrange half of potato slices over foil, forming 9x9-inch square. Arrange half of celery root slices over potato slices. Arrange half of eggplant slices over celery root slices. Arrange basil leaves over eggplant. Repeat layering with goat cheese, mozzarella. and red peppers. Press firmly to compress layers. Repeat layering with remaining eggplant, celery root, then potato slices.
Using foil as aid, carefully roll up terrine as for jelly roll. Wrap terrine in additional foil. (Can be prepared 1 day ahead. Refrigerate.)
Freeze terrine until firm on edges but not frozen through, about 2 hours. Slice terrine into eight 1-inch-thick slices (do not remove foil). Transfer slices to baking sheet and freeze 10 minutes.
Lightly coat cut sides of terrine slices with flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add slices and cook until vegetables are heated through and cheese begins to melt, about 2 minutes per side. Remove foil from slices. Arrange slices on plates and serve.