Celery Almondine 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:

• Trim the celery stalks and cut them into approximately 10 cm long pieces. Then slice them in half lengthways.
• Layer the celery in the bottom of a large frying pan.
• In another pan, fry the garlic in ghee for 2-5 minutes.
• Add the stock to your garlic pan and bring to a boil.
• Pour your garlic stock mix over the celery, bring to a boil. Then reduce heat, cover and leave to simmer for 30 minutes or until the celery is soft.
• Heat the grill.
• Drain the celery and place on a heat-proof serving dish.
• Top the celery with parmesan, almonds and black pepper. Then pop it under the grill until the almonds have gone golden.
• Serve immediately.

ALMOND CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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.