Celerywalnutloaf Recipes

CELERY-WALNUT LOAF

Celery-Walnut Loaf image

Make and share this Celery-Walnut Loaf recipe from Food.com.

Provided by Tryntje

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups chopped celery
3 medium onions
1 cup grated cheese
1 1/2 cups walnuts
3 cups fresh breadcrumbs
2 cups tomato juice
3 eggs

Steps:

Beat eggs then add remaining ingredients in the order given,.
Grease a loaf tin or casserole dish, and place celery mix in.
Bake 180C for approx 60 minutes.

Nutrition Facts : Calories 825, Fat 43.8, SaturatedFat 9.2, Cholesterol 176.7, Sodium 1329.3, Carbohydrate 83.5, Fiber 9.8, Sugar 16.2, Protein 30.1

CELERY WALNUT STUFFING

Celery Walnut Stuffing image

Make and share this Celery Walnut Stuffing recipe from Food.com.

Provided by Aroostook

Categories Poultry

Time 12m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 quarts stale bread, cubes
1 quart cornbread, crumbs
1 1/4 cups chicken stock
3 beaten eggs
1 cup butter or 1 cup margarine
1 cup chopped onion
1 cup chopped parsley
1 tablespoon salt
1/2 teaspoon sage (optional)
1/2 teaspoon pepper
2 cups chopped celery
1 1/2 cups chopped walnuts
1/2 cup chopped pimiento

Steps:

Moisten bread cubes and cornbread crumbs with chicken bouillon or stock.
Add beaten eggs to bread.
Melt butter or margarine and simmer chopped onion in it for 1 minute.
Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento.
Makes: enough for a 12 pound turkey.

CELERY ROOT AND WALNUT SALAD

Celery Root and Walnut Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 4

Number Of Ingredients 8

Ingredients

3/4 cup freshly squeezed lemon juice, plus 1 tablespoon freshly grated lemon zest (2 to 3 lemons total)
1 1/4 pounds celery root, (also called celeriac)
1/2 cup walnut halves, coarsely chopped
1/4 cup walnut oil
2 tablespoons finely chopped shallot
2 tablespoons plus 2 tablespoons muscatel-wine vinegar or white balsamic vinegar
3/4 cup fresh flat-leaf parsley, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

Fill a medium bowl two-thirds full with cold water; add 1/4 cup lemon juice. Trim top and bottom of celery roots, then peel with a vegetable peeler or paring knife. Transfer to lemon water.
Toast walnuts in 1 tablespoon oil in a small skillet over medium heat until fragrant, 2 to 3 minutes. Add shallot; cook, stirring, until soft and translucent, about 2 minutes. Stir in lemon zest. Set aside.
Whisk together remaining 1/2 cup lemon juice, vinegar, and remaining 3 tablespoons oil in a small bowl. Cut celery root into matchsticks (or julienne using a mandoline). Toss celery root with walnut mixture in a serving bowl; add parsley. Pour dressing over salad. Season with salt and pepper; toss well. Let stand 15 minutes before serving.

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