Creamed Celery From 1928 Recipes

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CREAMY CELERY GRATIN



Creamy celery gratin image

Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch

Provided by Good Food team

Time 55m

Number Of Ingredients 10

2 celery heads, trimmed
50g butter
1 onion , thinly sliced
2 bay leaves
100g breadcrumb
50g walnut , roughly chopped
75ml white wine
250ml vegetable or chicken stock
100ml double cream
25g grated parmesan (or vegetarian alternative)

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.

Nutrition Facts : Calories 304 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Protein 7 grams protein, Sodium 0.91 milligram of sodium

CREAMED CELERY



Creamed Celery image

A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.

Provided by Arts Protege

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup chicken stock
3 cups celery, chopped
1 carrot, thinly sliced
1/4 teaspoon rosemary
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk

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.

Nutrition Facts : Calories 93.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 16.5, Sodium 225.5, Carbohydrate 7.9, Fiber 1.2, Sugar 1.6, Protein 2.7

CREAMED CELERY, FROM 1928



Creamed Celery, from 1928 image

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

Provided by Annacia

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh celery
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
1/2 cup grated cheese
4 tablespoons breadcrumbs
1 teaspoon butter

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/.

CREAM OF CELERY SOUP



Cream of Celery Soup image

This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 9

4 cups chopped onions
3-1/3 cups water
6 celery ribs, chopped
4 teaspoons beef bouillon granules
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1 cup whole milk
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.

Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1120mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

CREAM OF CELERY SOUP



Cream of Celery Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, sliced
Kosher salt
1 bunch celery, chopped
1 small celery root (about 12 ounces), peeled and chopped
1 bay leaf
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
1/4 teaspoon celery salt
Celery Leaves
Celery Salt
Cooked prosciutto
Toasted sliced almonds
Fried leeks

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.

PAM'S COOKED CELERY-AMISH STYLE



Pam's Cooked Celery-Amish Style image

If I remember correctly, I found this recipe in the book by Beth Wiseman, Plain Perfect (Daughters of the Promise, Book 1). It said that this dish is traditionally served at Amish wedding dinners with roast turkey. I thought it sounded good (I am into anything German sweet and sour) so I made a batch. Surprised the heck out of me...

Provided by Pam Ellingson

Categories     Vegetables

Time 30m

Number Of Ingredients 9

1 1/2 qt. cubed celery (about 2 bundles)
1/2 cup water
1/2 cup brown sugar
1 1/2 tbsp. butter
1/2 tsp. salt
1/2 tsp flour
1 1/2 tsp vinegar
1/8 c brown sugar
1/4 c cream

Steps:

  • 1. Wash and chop the celery into 1/2 inch pieces. Place celery, water, brown sugar, butter and salt into a large saucepan or Dutch oven and cook together until celery is soft, about 15 minutes on med high to high heat.
  • 2. Mix together flour, vinegar, brown sugar and cream. pour into hot celery mixture and stir over low heat until thickened. (Do not boil)
  • 3. Smaller batch with my tweaks: 1 1/2 c celery 3 Tbsp water 3 Tbsp br sugar 1 Tbsp butter 1/8 tsp salt 2 tsp flour ( I like a thicker sauce) 2 Tbsp cider vinegar 1 Tbsp Br sugar 1/4 c. cream

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