Celery Almandine Recipes

CARROT 'N' CELERY AMANDINE

Steps:

• In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.

CELERY ALMONDINE

Steps:

• Saute the almonds in 1 Tbsp butter till light brown. Drain on paper towels and set aside.
• Melt 3 Tbsp butter in large skillet. Over low heat, add garlic, celery and onions. Saute gently, stirring often. Cook until celery is tender-crisp.
• Top with almonds and serve.
• If you like cream cheese with your celery & don't mind a few zillion extra calories, try this sauce:.
• Melt 6 Tbsp cream cheese with 6 Tbsp milk till hot & creamy. Pour over celery and top with toated almonds.

CELERY ALMONDINE

Steps:

• Heat oven to 350° F. Cut celery diagonally in 1-inch slices boil 5 minutes in chicken broth. Drain and reserve broth. Set celery aside. (Broth should measure 1 1/2 cups if not enough, add milk to make required measurement.) Melt 1/4 cup butter or margarine in saucepan add flour and simmer, stirring, for 3 minutes. Remove from heat add chicken broth and heavy cream. Return to heat and simmer, stirring constantly until thickened, about 10 minutes. Combine celery and almonds in 2-quart baking dish pour sauce over mixture. Sprinkle with bread crumbs and dot with 2 tablespoons butter or margarine. Bake for 20 to 30 minutes until sauce bubbles and topping browns.

CELERY SOUP AMANDINE

Steps:

• Wash and chop the celery, removing any tough stringy parts.
• Melt the butter in a heavy-based saucepan, shaking the pan occasionally. Season and pour on the chicken stock. Add the parsley.
• Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender.
• Add the milk. Use a a hand blender to purée.
• Sieve afterwards to remove any fibres.
• Heat a heavy-based frying pan for minute over moderate heat. Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning.
• Return soup to the saucepan and reheat gently. Pour into soup bowls and dribble a spoonful of cream into each one. Garnish with the browned almonds.