- Baked Celery & Onions with Herbs
- Braised Celery, Apples, and Carrots
- Celery & Carrot Salad
- Celery Boat Hors d'eouvres
- Celery Rotelle Salad
Baked Celery and Onion with Herbs
4 tbsp. unsalted butter
1 bunch celery, cut into 1-inch pieces
1 ½ tbsp. organic cornstarch
2 cup chicken broth
½ tsp. marjoram
¼ tsp. dried thyme
¼ tsp. salt
¼ tsp. black pepper
2 tbsp. fresh parsley, minced
2 medium onions thinly sliced
Melt the butter in a 12-inch skillet over moderate heat. Add the celery and
sauté until tender crisp, stirring occasionally, about 3 minutes. In a small bowl
whisk together the cornstarch and chicken broth until smooth, add to the
skillet. Bring to a boil, reduce heat to simmer, and cook, stirring for 5 minutes.
Add marjoram, thyme, salt, pepper, and parsley. Preheat oven to 350 degrees.
Scatter the onion rings over the bottom of a buttered 12x8x2 inch baking dish.
Spoon the celery mixture over the onions and cover tightly with foil. Bake
covered for 50 to 55 minutes.
Braised Celery, Apples and Carrots
1 tsp olive oil
3 carrots, peeled and cut into 2-inch pieces
1 red onion, chopped
3 celery ribs, slived thin
2 apples, peeled, cored and sliced
2 cups currants
½ cup apple juice
¼ cup apple cider vinegar
¼ cup honey
2 tbsp Dijon mustard
2 tbsp chopped basil
Salt and pepper to taste
In a large nonstick skillet, heat the olive oil until very hot. Add the carrots, red
onion and celery. Cook over medium heat until the vegetables begin to slightly
caramelize and soften in texture, about 10 minutes. Add the apples, currants,
apple juice, vinegar, honey and dijon mustard. Cover, reduce heat to a simmer,
and cook 10 minutes more. Remove the cover, and boil until the liquid has
evaporated and the vegetables begin to glaze.
Stir in the chopped basil and season to taste with salt and pepper. Serve at once.
Celery & Carrot Salad
12 oz Celery
12 oz Carrots
2 oz Walnuts
3 tb Vegetable oil
1 tb White wine vinegar
2 tb Parsley, chopped
Salt & pepper, to taste
Wash & coarsely grate the the celery. Peel & coarsely grate the carrots.
Roughly chop the nuts. Whisk together the remaining ingredients. Toss the
vinaigrette with the grated vegetables. Chill & serve.
Celery Boat Hors d’oeuvres
1 bunch celery, trimmed, and strings discarded
½ lb. Gruyere cheese
3 tbsp. pine nuts
½ cup fresh basil
2 tbsp. white wine vinegar
1/3 cup olive oil
With a small knife trim a strip down the length of the rounded side of each
celery rib to form a flat bottom and cut the ribs on the diagonal into 1 ½-inch
boats. Put the celery boats in a bowl of ice and cold water and chill them,
covered until ready to assemble.
Cut 6 oz. of the Gruyere into 1-inch-julienne strips and grate fine the remaining
2 ounces. In a food processor or blender combine the grated Gruyere and the
pine nuts and blend until the mixture is minced fine. Add the basil and the
vinegar and blend the mixture until it is a paste. With the motor running add
the oil in a stream and blend the pesto until it is emulsified.
Celery Rotelle Salad
8 ounces ( about 3-1/2 cups) rotelle (corkscrew) pasta, uncooked
3 cups sliced celery
12 oz fresh corn
¾ cup chopped sweet red bell pepper
6 ounces sliced deli ham, cut in thin strips (about 1-1/4 cups) (optional)
¾ cup of your favorite vinaigrette dressing
Cook pasta according to package directions; drain and rinse. In a large bowl
combine pasta, celery, corn, red bell pepper and ham. Toss with vinaigrette
dressing. If desired, lightly sprinkle with celery seeds. Serve at room
temperature or cover and refrigerate until chilled.
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