Carrot And Celery Relish Recipes

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CARROT AND CELERY RELISH



Carrot and Celery Relish image

Rich flavors of carrots and celery relish compliments the taste of sandwiches or salad.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h35m

Yield 2

Number Of Ingredients 9

4 to 5 medium carrots, coarsely shredded (2 1/2 cups)
4 medium stalks celery, sliced (2 cups)
1 small green bell pepper, chopped (1/2 cup)
2/3 cup sugar
1/2 cup white vinegar
2 teaspoons salt
1 teaspoon celery seed
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
  • Mix cornstarch and water; stir into vegetable mixture.
  • Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
  • Spoon relish into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 125 mg

PICKLED CELERY RELISH



Pickled Celery Relish image

This slightly spicy, crunchy and tangy relish will keep in the refrigerator for a month, but we're betting you'll use it up long before. Serve it as a condiment with everything from fried chicken-and-biscuits to fried rice, fold it into egg or chicken salad, or use it like giardiniera, layered with meat and cheeses on a crusty roll. And if you have some on hand...Stir some mustard seeds into the pickling liquid for a little extra crunch and flavor.

Provided by Food Network Kitchen

Time 12h15m

Yield 1 to 1 1/2 quarts

Number Of Ingredients 6

1 bunch celery, including the heart
1 cup distilled white vinegar
6 tablespoons sugar
1 tablespoon kosher salt
One 1-inch piece fresh ginger, peeled and cut into matchsticks
1 small red fresno chile, thinly sliced

Steps:

  • Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
  • In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

CARROT RELISH



Carrot Relish image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.

CELERY AND CARROT SOUP



Celery and Carrot Soup image

A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.

Provided by BZARNETT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
½ teaspoon dried tarragon
2 cups vegetable broth
½ cup dry white wine

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
  • Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g

CARROT RELISH



Carrot Relish image

Make and share this Carrot Relish recipe from Food.com.

Provided by Suzie_Q

Categories     Sauces

Time 4h20m

Yield 5 half pints, 5 serving(s)

Number Of Ingredients 8

2 cups ground carrots, packed lightly
4 cups ground cucumbers, with peel
1 1/2 cups ground onions
2 tablespoons coarse pickling salt
2 1/4 cups white sugar
1 1/2 cups white vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds

Steps:

  • Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
  • Add sugar, vinegar, celery seed and mustard seed.
  • Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
  • Stir more often near end of cooking time.
  • Pour into hot sterilized pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

GRANDMA'S SWEET CARROT RELISH



Grandma's Sweet Carrot Relish image

A sweet carrot relish, this is my fave on a toasted bagel or croissant with warm Montreal smoked meat.

Provided by shozzy

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 5h40m

Yield 96

Number Of Ingredients 15

3 cups chopped cabbage
3 cups chopped cucumber
3 cups chopped green tomato
3 cups chopped carrot
3 cups chopped onion
½ cup pickling salt
4 cups water
3 cups white vinegar
1 tablespoon celery salt
1 tablespoon mustard seed
6 cups white sugar
1 tablespoon ground mustard
1 tablespoon ground turmeric
½ cup all-purpose flour
3 (1 quart) sterilized canning jars with lids and rings

Steps:

  • Combine the cabbage, cucumber, tomato, carrot, onion, and pickling salt in a large bowl; toss to combine. Allow to sit 2 hours. Rinse the mixture thoroughly with cold water; drain and squeeze to remove excess liquid.
  • Combine the vegetables with the water and vinegar in a large pot. Bring the mixture to a boil and allow to boil for 1 hour.
  • Stir the celery salt, mustard seed, and sugar into the vegetables. Mix the mustard, turmeric, and flour together in a bowl. Carefully spoon 2 tablespoons of the boiling water into the mustard mixture; stir into a paste. Add the paste back into the boiling vegetable mixture; cook and stir until thickened, about 5 minutes more. Cool completely in refrigerator before using.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 627.4 mg, Sugar 13.3 g

CELERY AND CILANTRO RELISH



Celery and Cilantro Relish image

Categories     Herb     Vegetable     No-Cook     Hanukkah     Vegetarian     Quick & Easy     Celery     Kosher     Vegan     Cilantro     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 4

2 cups finely diced celery
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh cilantro
2 teaspoons Sherry wine vinegar

Steps:

  • Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill.)

RELISH TRAY



Relish Tray image

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

Provided by Anna Stockwell

Categories     Christmas     Carrot     Pickles     Hors D'Oeuvre     Radish     Olive     Celery     Quick & Easy     Dinner     Entertaining     Side

Number Of Ingredients 5

1/2 recipe Quick Pickled Carrots
5 celery stalks, cut into 4"-5" logs
1 bunch radishes, halved if large
1 cup cornichons, drained
1 cup pitted black olives, drained

Steps:

  • Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.

CARROT CUCUMBER RELISH



Carrot Cucumber Relish image

Make and share this Carrot Cucumber Relish recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Sauces

Time 3h20m

Yield 2 1/2 pints

Number Of Ingredients 8

4 -6 unpared cucumbers
6 medium carrots
2 medium onions
2 teaspoons salt
2 1/2 cups sugar
1 1/2 cups cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds

Steps:

  • Coarsely grind to the following amounts of each cucumbers (3 1/2 cups), carrots (1 1/2 cups) and onions (1 cup).
  • Combine them and add salt.
  • Let stand 3 hours; drain.
  • Combine sugar, vinegar celery seed and mustard seed.
  • Bring to a boil.
  • Add vegetables to the above.
  • Simmer uncovered for 20 minutes.
  • Seal at once in hot sterilized jars.
  • Makes 2 1/2 pints.
  • Chill before serving.

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