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RECIPES 

Celery Recipes - All Low Carb

 

Braised Celery

1 head celery
1 medium onion
1 teaspoon chopped parsley
2 slices bacon
10 fl oz vegetable stock
1 Salt and pepper, to taste
2 tablespoons butter

Clean celery, cut into one-inch pieces and place in a casserole dish.

Finely chop bacon and onion and sprinkle over celery along with chopped parsley. Pour on stock. Dot with knobs of butter.

Cover dish and bake in a moderate oven for 30-45 minutes.

Celery with Sesame

4 stalks celery
1 tablespoon vegetable oil
2 teaspoon sake
pinch of Stevia
4 teaspoon soy sauce
2 tablespoon sesame seeds, lightly toasted and crushed
ground dried chili peppers

Cut celery into 2-inch segments. Cut each segment into lengthwise 1/4-inch strips.

Heat the oil in a frying pan over high heat and add the celery. Stir fry until just tender, about 1 minute.

Add the sake and Stevia and stir until the liquid has evaporated. Add the soy sauce and stir until the liquid is almost gone. Stir in chili pepper to taste.

Transfer to a dish and sprinkle with the sesame seeds ( Crush Sesame seeds by putting in a ziploc bag and roll with a rolling pin until crushed.)

Goes well with Japanese Foods

Serves 4

Celery Stuffed with Bleu Cheese and Cream Cheese

6 large ribs of celery
1/4 cup crumbled bleu cheese
1 package (8 ounces) cream cheese
Heavy cream
Salt and pepper

Clean the ribs of celery and cut them into 3- to 4-inch pieces.

Mix the crumbled bleu cheese with the cream cheese, adding a little cream to make it smooth, if necessary. Add a little salt and pepper to taste.

Stuff into celery, and serve.

Yield: 18 pieces

 

Cream of Celery Soup


4 stalks celery
1 cup water
14oz. chicken brooth
dash salt
dash white pepper
1/2 cup half-and-half
1/8 teaspoon nutmeg

Put water and chicken broth in a saucepan and get it boiling. Cut the celery into 1" pieces and put them into the water. Cook around 15 minutes or until tender.

Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. Blend at very low speed until relatively smooth. There will still be some chunks.

Remove first half into a bowl and blend the second half of the broth.

Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.

Serves: 4

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