Scalloped Celery Recipes

Steps:

• In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside., Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. , Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
• In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
• If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
• Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

Steps:

• Combine 1 bunch sliced celery, 1 teaspoon salt, and water to cover in a medium skillet. Bring to a boil; reduce the heat to medium low and cook until most of the liquid is absorbed. Push the celery to one side of the skillet. Add 2 tablespoons each butter and flour and 1/4 teaspoon each nutmeg and pepper to the other side; cook, stirring, 3 minutes. Add 2 cups milk; cook, stirring all of the ingredients together, until creamy. Season with salt and pepper. Mix 1/2 cup breadcrumbs, 3 tablespoons grated parmesan, 3 chopped scallions and 2 tablespoons chopped parsley; sprinkle over the celery mixture and broil until golden.

Steps:

• In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
• Chop the onion into very small pieces & set aside.
• In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
• Peel & Slice the Potatoes Thin.
• LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
• LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
• LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
• Sprinkle the chives evenly across the top.
• BAKE COVERED in the oven at 300 degrees for about 1½ hour.
• BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.

Steps:

• Preheat oven to 350°F (180°C).
• In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
• Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
• Bring to a boil, then remove from heat.
• Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
• Pour the sauce on top of the potatoes, then sprinkle with parmesan.
• Bake for about 1 hour, until the top is bubbly and golden brown.
• Sprinkle chopped parsley on top, then serve.
• Enjoy!

Steps:

• In a bowl stir together sauce ingredients and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered.)
• With a sharp knife peel celery root and cut into thin matchsticks. Add celery root to sauce with salt and pepper to taste and toss.
• Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and pepper.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops in batches with out crowding, turning them once, until golden and just cooked through, about 2 minutes on each side. Transfer scallops as sautéed with tongs to a plate.
• Mound celery root rémoulade in center of each of 6 plates and arrange scallops around it. Garnish celery root rémoulade and scallops with chives and tarragon.

Steps:

• Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
• In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes.
• Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve.

Steps:

• In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside. Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly.

Steps:

• Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly.
• Arrange potato slices in a buttered, 2 quart baking dish.
• Pour blended mixture over potatoes.
• Cover loosely with tinfoil and bake at 350 degrees for 25 minutes.
• Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes.
• Broil until chesse is bubbly and golden.