Creamed Celery Recipes

Steps:

• Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
• Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
• Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

Steps:

• Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
• Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
• Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

Steps:

• Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
• Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
• Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat, and cook celery until tender, about 5 minutes. Move celery aside, and mix in flour and salt. Pour in milk, and mix all ingredients, stirring constantly, until thickened.
• Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted.
• In a small bowl, blend bread crumbs and butter. Transfer the celery mixture to a medium baking dish, and sprinkle with the bread crumb mixture. Bake 20 minutes in the preheated oven, or until lightly browned.

Steps:

• Cut celery to 1 inch pieces.
• Cover with water and cook till tender but not soft.
• Drain, saving the celery liquid.
• Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
• Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
• Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
• Sprinkle the cheese over the top.
• Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
• Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.

Steps:

• Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
• In another sauce pan melt butter; blend in flour, salt and pepper.
• Add milk, cook until thickened.
• Stir sauce into undrained vegetables.

Steps:

• Bring chicken broth to a boil in a large skillet over medium heat.
• Add celery; sauté 5 minutes or until tender.
• Add cream cheese stirring until cheese melts.
• Add milk and blue cheese, stirring until well blended.
• Sprinkle with slivered almonds.
• Serve immediately.
• Serves 4.
• Points-1.

Steps:

• Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
• Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

Steps:

• Preheat oven to 350. Lightly grease/spray a 2 qt casserole dish.
• Boil celery in salted water for about 5 minutes; Drain.
• In a large bowl, mix almonds, water chestnuts, mushrooms and salt with celery.
• In a small saucepan, melt the 3 tbsp butter and stir in the flour until smooth. Add milk, chicken broth and parmesan cheese. Stir and cook on low until thick. Mix with celery mixture.
• Put into the prepared casserole dish.
• In a small bowl, mix together the 2 tbsp melted butter and the breadcrumbs; sprinkle on top of the casserole.
• Bake, uncovered at 350 about 30 minutes or until bubbly.

Steps:

• Place celery root in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 4-6 minutes. Drain; set aside., In a large skillet or Dutch oven, heat butter over medium heat. Add pearl onions, broth, sugar and salt. Cook onions, stirring often, until onions begin to brown, 12-15 minutes. Add celery root and cream; simmer until slightly thickened, 3-5 minutes. Stir in parsley and pepper.