Cream Of Celery Sauce Food

CELERY SAUCE RECIPE: HOW TO MAKE CELERY SAUCE RECIPE AT HOME | HOMEMADE CELERY SAUCE RECIPE - TIMES FOOD

Steps:

• To start with, put a pan on medium flame and add water in it, bring it to a boil and add the chopped celery in it. Let the celery boil for about 2 minutes and then add in the mace, nutmeg, salt along with black pepper. Let the whole spices simmer with the celery for 5 minutes.
• Take another pan and put butter along with all purpose flour in it. Keep the pan on medium flame and let the flour turn light brown in colour. Add this butter and all purpose flour to the mixture that you prepared earlier. Bring this newly prepared mixture to a boil for 5 minutes. Serve hot.

CREAMY CELERY GRATIN

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.

CREAM OF CELERY SOUP

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.

CELERY CREAM SOUP

Steps:

• In a large sauce pan, melt butter, add celery, onions, and garlic.
• Cook over medium low heat until soft.
• Add flour and cook 1-2 minutes over low heat.
• Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
• Remove bay leaf, puree (in small batches) in a blender or processor.
• Add cream, lemon juice, hot sauce, salt and pepper.
• Reheat and simmer 5 minutes.
• Garnish with celery leaves.

CREAM OF CELERY SOUP

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.

CELERY SAUCE

Steps:

• Saute the celery in the butter for 5 minutes.
• Slowly add the flour, while continuously stirring, until the mixture is lump free and smooth.
• Continue stirring while you add the milk and cook until the sauce thickens, stirring constantly.
• Remove from heat and season to taste.

LOW-FAT CELERY AND PEAS WITH CREAM

Steps:

• Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.

CREAM OF CELERY SOUP

Steps:

• In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.