Wednesday, February 17, 2010

Crisp Roasted Potatoes with Celeriac

Actual Tuesday Menu - BBQ Chicken, Crisp Roasted Potatoes with Celeriac, Broccoli

Did the dinner help empty the pantry or freezer? YES! The BBQ chicken was simple. I just marinated chicken breast I had frozen in a bottle of BBQ sauce we had in the pantry and grilled them on the George Foreman Grill. The Broccoli was also in the freezer. My favorite way to prepare frozen broccoli is to heat 1 – 2 T of olive oil in a skillet and then add the broccoli. Stir to coat with oil and sprinkle with kosher salt. Cover and let steam to warm through. Remove the lid and when the broccoli starts to get golden brown sprinkle with sesame oil. Once I remove the kids broccoli I generously add crushed red pepper. The Crisp Roasted Potatoes with Celeriac used up some potatoes I had in storage and I still had some Celeriac from my CSA. This is a favorite of mine, the recipe follows.

Crisp Roasted Potatoes with Celeriac
Here is the original recipe, my adaption adding Celeriac follows.

3 T unsalted butter, melted
3 T olive oil
4-6 russet potatoes, peeled
15 – 20 slices of celeriac, about the same size as the potato slices
1-2 shallots, thinly sliced
Coarse salt
1 tsp red-pepper flakes (optional)
4-5 sprigs thyme

Preheat oven to 375. In a small bowl, combine butter and oil. Brush some of the mixture on the bottom of a baking dish. Slice potatoes (slice crosswise) and celeriac very thinly.

Arrange potato slices in dish. Wedge celeriac and shallots throughout. Sprinkle with salt and red pepper flakes. Brush with remaining butter/oil mixture. Bake 1 ¼ hrs. Add thyme and bake 35 minutes more.

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