Best 2 Beer Bird With Celeriac Puree Recipes
Indulge in a culinary journey with our delectable Beer Bird with Celeriac Puree, a symphony of flavors that will tantalize your taste buds. This exceptional dish showcases a tender and juicy chicken, marinated in a flavorful beer brine, then roasted to perfection, resulting in a crispy skin and succulent meat. Accompanying this delightful chicken is a creamy and velvety celeriac puree, prepared with roasted celeriac, milk, and butter, offering a rich and earthy complement to the chicken's savory notes. Our comprehensive guide provides step-by-step instructions, ensuring a flawless execution of this culinary masterpiece. Dive into the detailed recipe to discover the art of crafting the perfect beer brine, achieving a moist and flavorful chicken, and creating a luscious celeriac puree that elevates the entire dish. Elevate your culinary skills and impress your loved ones with this extraordinary Beer Bird with Celeriac Puree.
Check out the recipes below so you can choose the best recipe for yourself!
CELERIAC PUREE
Steps:
- Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.
- Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.
BIRD SEED ENERGY BARS
These bars are full of crunchy seeds, wheat germ, and rolled oats for fiber, and protein. Since they keep in the freezer for months, I love to grab them straight from the freezer and pack them for snacks on the ski hill.
Provided by Amy E.
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
- Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
- Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.
Nutrition Facts : Calories 321 calories, Carbohydrate 43.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 109.5 mg, Sugar 22.7 g
Tips:
- Choose a flavorful beer for the marinade, such as a dark ale or porter, which will add richness and depth to the chicken.
- Marinate the chicken for at least 2 hours, or up to overnight, to allow the flavors to penetrate the meat.
- Sear the chicken breasts in a hot pan, skin-side-down, for a few minutes until the skin is crispy. Then flip and cook for another few minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- For the celeriac puree, use a food processor to blend the celeriac, cream, and butter until smooth. Season with salt, pepper, and nutmeg.
Conclusion:
This beer bird with celeriac puree is a delicious and sophisticated dish that is perfect for a special occasion. The chicken is moist and flavorful, and the celeriac puree is a creamy and savory accompaniment. This dish is sure to impress your guests.
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