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CELERY RECIPIES BEETROOT AND CELERY SALAD 1 egg Hard boil the egg and then peel and slice it. Prepare the beetroot by washing it and then boiling for approximately 45 minutes or until it is tender. Peel and tail and then chop into cubes. Chop the celery. Combine the beetroot and celery in a bowl. Mix the oil, vinegar, salt and pepper and pour the dressing over the salad. Toss gently and serve over the lettuce leaves. Place the hard-boiled egg on top. CARROT AND CELERY SAUTÉ 350 g carrots, peeled and sliced Heat the oil in a saucepan, add the onion and celery, and cook gently until the onion is golden. Add the carrots, celery and bouquet garni and season to taste. Cover with a lid and cook gently for 10 minutes, shaking the pan frequently. Add the olives, stir and replace the lid. Simmer very gently for a further 10 minutes. CELERY AND CHEESE SOUP 1 medium head of celery, chopped finely Melt the butter in a pan and cook the vegetables lightly, but do not let them brown. Stir in the flour thoroughly, then moisten with the stock. Cover and leave to simmer for around 40 minutes, under the celery has become very tender. Mash the cheese to a cream and whisk gradually into the soup just before serving it. Start to lower the heat now so that the soup does not reach boiling point. Adjust the seasoning as necessary. Add the parsley and serve with croutons. CELERY AND FETA SALAD Serves 2 175 g feta cheese, crumbled Mix the feta cheese with the celery, pimento and chopped herbs. Sprinkle with the vinaigrette. Place the lettuce leaves on separate plates, and spoon the feta and celery salad in the centre of each one. CELERY AND ONION SOUP 1 head celery Remove one stick of celery and cut into thin strips. Place in a bowl of iced water and set aside for the garnish with some of the leaves. Reserve one quarter of an onion, then chop the remaining onion and celery. Melt the butter in a saucepan then add the onion and celery and cook for 5 minutes or until they begin to soften. Stir in the flour and cook for another minute before gradually adding the milk. Add the bay leaf, cover and simmer for 20 minutes. Allow to cool slightly and remove the bay leaf. Transfer to a food processor and blend. Return to the pan and stir in the crème fraiche and season with salt and pepper to taste. Reheat gently but do not boil. Chop reserved onion and then add to the soup. Drain sliced celery and use as a garnish. BAKED CELERY AND POTATO PUREE 1 head celery Preheat oven to 200°C/ 400°F/ Gas Mark 5. Steam the potatoes, celery and onion together for about 20 minutes, or until the potatoes have become tender. Remove from the heat and blend in a food processor. Season with salt and pepper to taste and moisten with the buttermilk. It should have the consistency of smooth, well-buttered mashed potatoes. Stir in the Parmesan. Spoon the puree into a greased gratin or baking dish and dot the top with butter. Bake for around 30 minutes or until the top begins to brown. CELERY IN CHEESE AND ONION SAUCE Serves 4 people 1 large or 2 small heads of celery Preheat the oven to Gas Mark 4/ 350°F/ 180°C. Cut the celery into large chunks. Blanch the celery in boiling salted water for about 5 minutes. Drain well and keep the cooking water to one side. In a large flameproof casserole, heat the butter and oil, then add the carrot and onion and cook for about 5 minutes. Add the drained celery and 150 ml (5 fl oz) of the cooking water. Season with a little salt and pepper. Put the casserole in the oven and bake, covered, for about 30 minutes or until the celery is tender. Now drain the vegetables and place in a serving dish. Empty the cooking liquid into a measuring jug and make it up to 275 ml (10 fl oz ) with milk. For the sauce, you need to melt the butter in a saucepan and fry the finely chopped onion until golden, then add the flour and cook for a couple of minutes before adding the milk mixture a little at a time, stirring well after each addition. Bring to the boil, still stirring, and simmer gently for a couple of minutes. Then remove the sauce from the heat and beat in the cheese and egg yolk. Pour the sauce over the vegetables, sprinkle the parmesan cheese on top and bake in the oven for 20 minutes or until very hot. CELERY SAUCE This is a lovely sauce for chicken. 175 g (6 oz) celery Cut the celery into little 1/4 inch pieces. Put into a saucepan and pour boiling water over it. Add a pinch of salt and simmer for around 10 minutes. Drain the celery, but keep the liquid. Now melt the butter in the pan and gently sweat the celery in it for another 10 minutes, with the lid on. Once done, slowly add the flour, stirring so that the sauce is smooth. Gradually beat in the milk and the same amount of the celery liquid, bit by bit. Cook for a further 2 minutes, then put into a blender to liquidise. You may need to strain out some of the stubborn fibres of celery. Return the sauce to the pan to reheat, and season to taste. PASTA WITH CELERY SAUCE 55 g butter Melt the butter in a saucepan over low heat. Add the celery and onion and stir well to coat. Cover the pan and leave for 15 minutes. Do not stir, but shake the pan occasionally so that the butter does not burn. Meanwhile, cook the pasta. Drain and rinse. Uncover the saucepan with the celery and onion in it and sprinkle the flour over the vegetables. Stir well and then gradually add the stock and the cream. Stir constantly until the mixture comes to a boil. Reduce the heat and simmer until the sauce has thickened. Serve hot over the pasta. CASHEW NUT & CELERY RICE 100 g cashew nuts Sauté nuts, celery, onions and mushrooms in butter in a medium saucepan for 5 minutes. Add remaining ingredients. Bring to a boil, stirring to dissolve cubes. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. BRAISED CELERY WITH PARMESAN Serves approximately 4, as a side dish 1 head celery Cut the celery into 2-inch long pieces (thick matchsticks). Chop any celery leaves as well. Place the celery, stock, olive oil, garlic, and thyme in a medium frying pan over high heat. Season to taste with salt and pepper. Bring the liquid to a boil, then lower the heat and simmer, partially covered, until the celery is just tender, 10-15 minutes. Remove the celery and place in a serving dish. Reduce the cooking liquid over medium-high heat to a thicker glaze. Remove the thyme sprig, and pour the liquid over the celery, then sprinkle with the parmesan and serve. CELERY AND SMOKED HAM STUFFING This stuffing makes a tasty accompaniment to your favourite roast dinners, or use as a stuffing for poultry and meat. Serves 10 as a side dish 200 g (7 oz) crustless firm white or brown bread, cubed Preheat your oven to 180°C, 350°F, gas mark 4. Bake bread cubes on a large baking sheet until dry and beginning to brown, about 10 minutes. Place the bread in a large bowl and cool. Melt 4 tablespoons of butter in a large frying pan over a medium–high heat. Add the onion and celery, and sauté, stirring frequently, until tender and just beginning to brown, about 10 minutes. Add the mixture to the bread. Melt 1 tablespoon of butter in same pan, and sauté the ham for 5 minutes. Add the ham, herbs and nutmeg to the bread mixture. Pour the stock into the same frying pan and bring to a boil over high heat, scraping up any browned bits. Pour the stock into a small bowl to cool. Butter a large baking dish. Beat the eggs into the cooled broth and mix into stuffing. Transfer stuffing to the baking dish and bake, uncovered, until cooked through and browned on top, about 35 minutes CELERY AND CHESTNUT SOUP Rich, easy, and we think you’ll get slightly addicted to making this! Serves 6 as a starter. 1 medium onion, finely chopped In a large pot cook the onion, garlic, bay leaf, thyme and butter over medium-low heat, stirring, until the onion is soft. Then add the celery and carrots, and cook for 5 minutes, stirring. Add the chestnuts, potato, stock, and 600 ml water. Bring to the boil, then lower the heat and simmer, covered, until the chestnuts and potatoes are very tender, about 20 minutes. Discard the bay leaf, and blend the soup in a blender or food processor until smooth. Season to taste with salt and pepper. Serve with a dollop of crème fraiche on top. CHICKEN AND CELERY PASTA BAKE For leftover roasts - even pork or beef! Serves 4 150 g pasta Cook pasta in boiling water until just tender, drain and set aside. Preheat your oven to 200°C, 400°F, gas mark 6. Melt the butter in a saucepan and add the onion and half of the celery. Cook until tender (about 5 minutes) and then stir in the flour until the only lumps are the onion and celery! Gradually add the milk and stock, whisking constantly, then add the thyme, and season to taste with salt and pepper. Add the chicken, pasta, remaining celery and wine and simmer for 1 minute. Spoon the whole lot into a large baking dish. Mix up the breadcrumbs and the butter and sprinkle over chicken and pasta. Bake uncovered for 20 minutes, until bubbly and golden. CELERY, CHEDDAR AND ALE SOUP WITH BACON This is good, and rich - in fact, with croutons or some bread, it’s a meal for 4 1 large white or yellow onion, chopped On a medium heat, cook the onion, celery and garlic in the butter in a large saucepan until they are soft (about 7 minutes). Reduce the heat and stir in the flour, stirring all the time for 3 minutes. Add the milk, stock and beer gradually, whisking constantly to keep the mixture smooth. Simmer for 5 minutes, still whisking as often as possible. Stir in the Worcestershire sauce and mustard and season to taste with salt and pepper. Turn off the heat and stir in the cheese until it is melted. Don't let it boil once the cheese has been added. Serve sprinkled with bacon. BRAISED LENTILS AND CELERY Serve with sausages, grilled meats, roasted fish or veggies. Serves 4 3 tablespoons olive oil Heat the oil in a medium-sized saucepan over a medium heat, add the onion, celery and garlic, and sauté them for about 5 minutes until they’re almost soft. Add the wine and continue to cook until the wine is almost evaporated. Add the lentils, stock and thyme and bring it to the boil. Reduce the heat, cover and simmer until the lentils are just tender, stirring occasionally. This should take about 35 minutes. Season to taste with salt and pepper. CELERY AND BLUE CHEESE SOUP An easy way to warm your belly and spirit. Serves 4 Melt 50g butter in a large saucepan over low heat and add 2 medium, chopped onions; 1 handful of peeled and chopped potato; and 1 medium, chopped head of celery. Gently cook on low until almost soft, without letting them brown. Stir in 30g of plain flour, then gradually whisk in 1 Litre of chicken stock. Bring to the boil, reduce the heat, cover and let simmer until the vegetables are tender. Liquidise the soup in a blender, return to the pan and gently stir in 100g of crumbled blue cheese. Stir over low heat to warm, without letting it boil; thin with extra stock if needed. Season to taste and serve sprinkled with chopped parsley and a pile of croutons. CELERY AND BROWN RICE PILAFF A great basic recipe and healthy side dish for 4 350g brown rice (any size grain, or brown basmati) Place rice and liquid in a medium saucepan; bring to the boil. Cover and simmer until tender, 30-40 minutes (or cook to package directions!). Meanwhile, heat the oil over medium heat in a medium frying pan. Add the onion and celery; sauté until tender, about 8 minutes. Add nuts or seeds and garlic; sauté 5 minutes more. Stir into the cooked rice with the lemon juice and parsley. Season to taste with salt and pepper or soy sauce, and serve. |