Bakedceleryandonionswithherbs Recipes

BAKED CELERY AND ONIONS WITH HERBS

Steps:

• Melt the butter in a heavy 12 inch skillet over moderate heat.
• Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.
• In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.
• Bring to a boil, stirring.
• Reduce the heat to moderately low.
• Simmer, stirring occasionally for 5 minutes.
• Add marjoram, thyme, salt, pepper and parsley.
• Preheat the oven to 350°F
• Scatter the onion rings over the bottom of a buttered 12x8x2-inch baking dish.
• Spoon the celery mixture over them and cover tightly with aluminum foil.
• At this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.
• Bake, covered for 50 to 55 minutes.

BAKED CELERY WITH ALMONDS

Steps:

• Wash and cut the celery into 1/2-inch slices including some tender tops. You should have 5 cups of slices. In a large saucepan, simmer the celery in boiling salted water until tender. Drain in a colander *reserving* 1/2 cup of the pot liquor. Discard tops.
• In the same saucepan, melt the butter; stir in flour, salt and pepper and blend well. Add, stirring, the milk and reserved pot liquor; cook until thickened. Remove from heat.
• Stir in celery and half of the toasted almonds. Pour into a 1-quart baking dish. Casserole may be made ahead to this pooint; cover with plastic wrap and refrigerate.
• To finish the casserole: Top with remaining almonds. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake 20-25 minutes, or until hot and bubbly. Add ten or more minutes to the baking time if the casserole has been refrigerated.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

BAKED CELERY

Steps:

• Preheat oven to 350F degrees.
• Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
• Place celery in an ungreased casserole dish.
• Dice bacon; add bacon and sliced onion to casserole, atop the celery.
• Sprinkle all with fresh parsley.
• Combine stock and water (or just use all stock) and pour over dish; don't stir.
• Dot casserole with small bits of butter.
• Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.

BRAISED CELERY WITH HERBS

Steps:

• Cut celery stalks into diagonal slices about 1/4-inch wide.
• In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
• Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.