Potato Celery Supreme Recipes

CELERY POTATO SOUP

Steps:

• Heat oil in a stockpot over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add potatoes and celery and saute until celery is tender and slightly browned, 3 to 5 minutes. Add water, bouillon cube, garlic salt, and pepper. Bring to a boil and cook until potatoes are tender, 20 to 25 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Serve hot.

CELERY SOUP

Steps:

• Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
• Cook, stirring, until onion is tender, 8-10 minutes.
• Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8-10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

TWICE-BAKED POTATOES SUPREME

Steps:

• Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). , In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

CLASSIC CREAMY POTATO SALAD

Steps:

• Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
• Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
• Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
• Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
• When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
• Potato salad will keep well, covered, in the fridge for up to 5 days.

CELERY POTATO CASSEROLE

Steps:

• Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot.
• In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
• Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
• Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
• Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.

CELERY AND POTATO GRATIN

Steps:

• Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
• Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
• Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
• Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
• Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.

SARASOTA'S SUPREME SMOKY SCALLOPED POTATOES & HAM

Steps:

• Bacon -- In a small sauce pan, heat to medium and add the bacon and saute slowly, not butter or oil needed. Just go slowly and crisp until golden brown and crisp. Remove the bacon to a plate lined with a paper towel to drain.
• Onions and Celery -- Now in the same pan with the bacon drippings (just keep 1 teaspoon of the drippings), you don't need any more. Just toss out any additional drippings. Saute your onion and celery until tender. It should take around 4-5 minutes if that on medium heat. Add the bacon and a little salt and pepper and set to the side.
• Ham and Potatoes -- Just have them thin sliced and diced and ready to go.
• Sauce -- In a medium size pot, medium heat, add the butter and melt. Add in the flour and mix well to combine. Cook on medium low until the butter and flour are well combined. Slowly add in the milk and cream while stirring constantly as well as the salt/pepper and cayenne. Stir well and cook on medium heat until the sauce begins to thicken. Add in the cheese (gouda and cheddar) stir until melted. If the sauce is a bit thick, just add a little more milk. I like happen to like mine thick, but my Mom always liked them a bit thinner, so I always added a little more milk when I made it for her. That is just personal taste.
• Casserole -- Spray a 13x9" or any similar casserole dish with non stick spray. Layer 1/3 potatoes, 1/2 the vegetables, 1/2 the ham, 1/2 the cheese sauce; then repeat. Top with potatoes and the remaining 1/2 cup cheese and a sprinkle of paprika for the topping.
• Bake -- I bake mine in a 350 oven for 30 minutes, covered with foil, then uncover and cook another 20-30 minutes until bubbly and golden brown.

POTATOES SUPREME

Steps:

• Preheat oven to 350 degrees F. Spray 9x13 inch pan with PAM. Combine potatoes, soup, onion, sour cream, milk, salt and pepper and half the cheese. Spread mixture in pan. Cover with foil and bake 45 minutes. Remove foil and sprinkle cheese and bacon on top. Bake an additional 15 minutes.