Creamed Celery From 1928 Recipes

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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

CREAM OF CELERY SOUP



Cream of Celery Soup image

A fabulous and easy cream soup that even people who don't like celery will love!

Provided by WONDERFALK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 32

Number Of Ingredients 9

3 quarts chicken stock
3 pounds celery, coarsely chopped
½ pound carrots, julienned
½ pound onions, chopped
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground white pepper
3 quarts hot milk
1 cup margarine

Steps:

  • Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
  • Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
  • Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 7.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 615.3 mg, Sugar 5.8 g

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.

GRANDMA'S STUFFED CELERY



Grandma's Stuffed Celery image

My grandma always made stuffed celery at Thanksgiving and Christmas. As kids, we were always so hungry before the holiday meal we would sneak and get a piece of celery to curb our appetite. It was nearly all gone by meal time and we always got fussed at with hint of a grin from Grandma. Now I never have holiday meals without it!

Provided by Sherilyn

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 24

Number Of Ingredients 5

1 bunch celery - large stalks washed, trimmed, and cut into 3 sections
2 (8 ounce) packages cream cheese at room temperature
¾ cup chopped pimento-stuffed green olives
2 cloves garlic, finely minced
1 pinch salt and freshly cracked black pepper to taste

Steps:

  • Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 1.4 g, Cholesterol 20.5 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 224.5 mg, Sugar 0.4 g

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

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

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