Use of celery

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Lady o' the house - 11 Jan 2004 03:28 GMT

Since beginning the low carb WOE, I've tried to find new ways to fix carb
friendly stuff. Celery is one of my faves; salads are okay for lunch, but
I'd rather have something heated for dinner with my protein. I sautee or
braise sliced celery in a little olive oil with a touch of garlic. YUM!

Anyone out there have ideas for celery main or side dishes? Are there any
recipes for low carb cream of celery soup?

Thanks,
Linda

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emkay - 11 Jan 2004 05:07 GMT

>Since beginning the low carb WOE, I've tried to find new ways to fix carb
>friendly stuff. Celery is one of my faves; salads are okay for lunch, but
[quoted text clipped - 6 lines]
>Thanks,
>Linda

This is one I've often wanted to try, but never have. It's from "What's
Cooking Vegetarian". The only LC substitution necessary should be for the
bread crumbs.

Baked Celery with Cream and Pecans

1 head of celery
1/2 tsp ground cumin
1/2 tsp ground coriander
1 garlic clove, crushed
1 red onion, thinly sliceed
1/2 cup pecan nut halves
2/3 cup vegetable stock
2/3 cup light cream
LC substitute for 1 cup fresh whole wheat bread cumbs: you
could try crushed LC cereal, or crushed LC crackers (like
Wasa or Cheeter's), or make crumbs from LC bread
1/4 cup freshly grated Parmesan cheese
salt and pepper
celery leaves, to garnish

Trim the celery and cut into matchsticks. Place the cerlery in an
ovenproof dish with the ground cumin, coriander, garlic, onion, and pecans.

Mix the stock and cream together and pour it over the vegetables. Season
with salt and pepper to taste.

Mix the LC bread-crumb substitute and grated cheese together and sprinkle
over the top to cover the vegetables completely.

Cook in a preheated oven at 400 degrees F for 40 minutes, or until the
vegetables are tender and the top crispy. Garnish with celery leaves and
serve at once.

Em

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lunanoir - 11 Jan 2004 06:43 GMT

> Are there any
> recipes for low carb cream of celery soup?

Any "cream of" soup is pretty easy to adapt to LC. Pretty much, you
start with canned (or homemade if you're ambitious) chicken stock,
veggie of choice, usually some onion, garlic, etc. Usually you just
chop the veggie, cook in broth till soft, puree, then finish with
cream (and cheese if it's somethign like broccoli or cauliflower) and
season with S&P.

For celery, I'd saute celery and onion in some butter till translucent
(not browned) to add a little depth, then add chicken stock and cook
till celery is tender. Puree to desired consistency either in blender
or with a stick blender right in the pot, then finish with cream, salt
and pepper to taste.

It might not be as thick as you're used to, since you don't have flour
or any other starch to lend its thickening properties, but still very
tasty.

Also, as an aside, I've learned that cauliflower is a great sub for
potatoes in soups like clam chowder...

- jen c

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Preesi - 11 Jan 2004 14:26 GMT

> Anyone out there have ideas for celery main or side dishes? Are
> there any recipes for low carb cream of celery soup?

I know this has bread, but if ya make it with 1 loaf of Low Carb bread it'd
be
lower or reduced carb...
Everytime someone mentions celery I think of this:

/////////////////// Amish Wedding Roast\\\\\\\\\\\\\\\\\\\\\\

A small explanation of the origin of the amish wedding roast:
typically, when an amish couple decides to get married and get
baptized into the church (Child baptisms are not allowed), they
court and decide in private. only
their parents know until they are "published" in church,in early
fall, the only indication to the rest of their "church district"
of the impending november wedding (all amish weddings take place
in the month of november, since it is after the harvest and is
the slowest month in the amish calendar) is the larger than usual
crop of celery planted in the home garden of the brides family!
celery is the main attraction in the amish wedding menu! its served
as creamed celery as a side dish and in the amish wedding roast,
served at every amish wedding! this roast is made for three separate
sittings at the day long amish wedding (the morning sitting, the noon
sitting,
and the evening sitting!) It is delicious! serve with chicken gravy!
As a side note, the typical Amish wedding cake consists of about 15 layers
and
flavors, black walnut is a big favorite!

********** The Roast *************

1 perdue oven stuffer roaster fully roasted, meat taken off the bones
2 loaves bread, cubed
1 pound butter (YES ONE WHOLE POUND!)melted (2 tablespoons reserved)
2-3 cups finely chopped celery
1 cup finely chopped onion
salt and pepper
1 pint chicken stock

saute the onion and celery in a pan til translucent in the reserved butter,
pour the rest of the butter over the bread cubes, and mix to evenly coat,
mix in the chicken meat, mix in the onion and celery
and salt and pepper, place all in a casserole dish and pour on the
stock. bake in a 3325f degree oven till golden brown!
serve, with chicken gravy and creamed celery!

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HRHdotp - 11 Jan 2004 18:33 GMT

Lady o' the house wrote:
Anyone out there have ideas for celery main or side dishes? Are there any
recipes for low carb cream of celery soup? I know this has bread, but if ya
make it with 1 loaf of Low Carb bread it'd be lower or reduced carb...
Everytime someone mentions celery I think of this:

/////////////////// Amish Wedding Roast\\\\\\\\\\\\\\\\\\\\\\
A small explanation of the origin of the amish wedding roast: typically,
when an amish couple decides to get married and get baptized into the church
(Child baptisms are not allowed), they court and decide in private. only
their parents know until they are "published" in church,in early fall, the
only indication to the rest of their "church district" of the impending
november wedding (all amish weddings take place in the month of november,
since it is after the harvest and is the slowest month in the amish
calendar) is the larger than usual crop of celery planted in the home garden
of the brides family! celery is the main attraction in the amish wedding
menu! its served as creamed celery as a side dish and in the amish wedding
roast, served at every amish wedding! this roast is made for three separate
sittings at the day long amish wedding (the morning sitting, the noon
sitting, and the evening sitting!) It is delicious! serve with chicken
gravy!
As a side note, the typical Amish wedding cake consists of about 15 layers
and flavors, black walnut is a big favorite!

********** The Roast *************
1 perdue oven stuffer roaster fully roasted, meat taken off the bones
2 loaves bread, cubed
1 pound butter (YES ONE WHOLE POUND!)melted (2 tablespoons reserved)
2-3 cups finely chopped celery
1 cup finely chopped onion
salt and pepper
1 pint chicken stock
saute the onion and celery in a pan til translucent in the reserved butter,
pour the rest of the butter over the bread cubes, and mix to evenly coat,
mix in the chicken meat, mix in the onion and celery and salt and pepper,
place all in a casserole dish and pour on the stock. bake in a 325f degree
oven till golden brown! serve, with chicken gravy and creamed celery!

That was interesting thanks for sharing! I love that kind of stuff!
Priscilla

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