Sarasotas Creamy 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:

• Celery -- First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking.
• Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender.
• Sauce -- Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce.
• In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste. Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper.
• Finishing -- Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY!
• Serve -- This is a great comforting side dish which goes well with anything.

Steps:

• Pecans -- In a small dry saute pan, add the pecans and bring to medium heat and toast for just a couple of minutes. Don't let them burn, they literally take, 1-2 minutes. Remove and set to the side.
• Salad -- Just add all the ingredients in a medium size bowl and toss well to combine. Garnish with the chopped celery leaves.
• Serve -- Just ENJOY! Try a simple roasted chicken and some hearty whole grain bread to along with this simple salad.

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.