GREEN BEANS WITH CELERY-SALT BUTTER
Provided by Maggie Ruggiero
Categories Side Easter Vegetarian Quick & Easy Green Bean Spring Healthy Butter Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Cook green beans in a large pot of boiling salted water (1 tablespoon salt for 5 quarts water) until just tender, 5 to 7 minutes. Meanwhile, stir together butter and celery salt. Drain beans, then toss with butter and season with pepper.
- What to drink:
- Marimar Estate Don Miguel Vineyard '06
WHITE BEANS WITH CELERY
This dish is inspired by a Greek recipe from Diane Kochilas's "The Glorious Foods of Greece" that calls for giant white beans and about three times as much olive oil. I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often). I love the textures here. The celery retains a little crunch, which contrasts nicely with the soft beans.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, main course, side dish
Time 2h20m
Yield Serves four
Number Of Ingredients 8
Steps:
- Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches. Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour. Do not let the beans boil hard or they'll fall apart before they're cooked through.
- Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic. Stir together for a minute, until the garlic is fragrant, and remove from the heat.
- Preheat the oven to 350 degrees. Drain the beans over a bowl. Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste. Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil. Cover the dish tightly with foil, and place in the oven. Bake one hour, or until the beans are soft and creamy.
- Uncover the beans, stir, and add salt and pepper to taste. Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper. Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 602 milligrams, Sugar 9 grams
BUTTER-BRAISED ROOT VEGETABLES AND GREEN BEANS
Categories Vegetable Side Braise Christmas Thanksgiving Vegetarian Quick & Easy Green Bean Christmas Eve Butter Gourmet
Yield Serves 2 generously
Number Of Ingredients 6
Steps:
- With a sharp knife peel celery root and cut into 1-inch pieces. Diagonally cut carrots into 1-inch-thick pieces. Quarter shallots lengthwise. In a 2-quart heavy saucepan melt butter over moderately low heat. Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes. While root vegetables are cooking, trim beans. Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes.
GREEN BEAN AND CELERY SALAD
Steps:
- Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.
GREEN BEAN AND CELERY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and a pinch of salt in a bowl; whisk in 3 tablespoons olive oil. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes. Drain and add to the dressing along with 2 thinly sliced celery stalks.
TUSCAN BEAN AND CELERY SOUP
From Linda Majzlic: A Vegan Taste of Italy. Omit the finishing ingredients to make slimming world friendly. Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving
Provided by cakeinmyface
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
- Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.
Nutrition Facts : Calories 238.5, Fat 7.3, SaturatedFat 1.1, Sodium 54.4, Carbohydrate 33.3, Fiber 8.5, Sugar 2.6, Protein 11.7
HERBED GREEN BEANS
Make and share this Herbed Green Beans recipe from Food.com.
Provided by Theresa Thunderbird
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- String,break and wash green beans.
- Put in a sauce pan and cook uncovered 10 minutes.
- Add butter,onion,celery,rosemary,bash4 and garlic.
- Cook or steam covered for 10 more minutes.
GREEN BEANS 'N' CELERY
Marian Platt of Sequim, Washington dresses up crisp-tender green beans with celery, pimiento, Parmesan cheese and sunflower kernels. This quick side makes a nice complement to any entree, particularly Italian dishes.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place beans and celery in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Add the pimiento, sunflower kernels, butter, salt and pepper; toss to coat. Garnish with Parmesan cheese.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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