Cooked celery for light meals

Press, 4 December 1978, Page 12

Cooked celery for light meals

FOOD AND RECIPES

Bv

Celia Timms

i Although celery is j usually eaten fresh with i cheese or in salads it also makes excellent light i luncheon or supper dishes ; when cooked. As a vegetable accompaniment it teams well with grills. CREAMED CELERY When cooked in the fol- | lowing way celery goes I particularly well . with I grilled steak or chops. The I recipe makes enough for I four servings. You will need:— I 4 cups young celery stalks cut to 1-1 J inch lengths 4 tablespoons butter 1 tablespoon chopped chives 1 tablespoon grated or finely chopped onion IJ tablespoons flour 1 cup evaporated milk or thin cream 2 chicken stock cubes dissolved in | cup boiling water Salt and pepper Blanched, shredded and toasted almonds (op- ■ tional) Method: Combine celery and butter in heavy based ! pan with a light seasoning I of salt and pepper; cover ' and cook very slowly until ! celery is tender, shaking j the pan frequently to ’l prevent burning. During ‘ the cooking add the chives I and onion. When tender i sprinkle over the flour ■ and stir well. Gradually add the evaporated milk or cream and the chicken stock and stir constantly until thickened. Leave to boil for one minute, stirring constantly and just before serving add about j cup almonds. Taste for seasoning of salt and pepper. TIMBALE OF CELERY A Timbale of Celery provides a delicious luncheon dish. Serves four. You will need:— 2 cups roughly chopped celery stalks 2 tablespoons butter 2 cups milk 2 tablespoons flour 2 eggs | cup grated cheese Salt and paprika Method: Boil celery in a I small amount of salted : water until tender. Drain j well. Melt butter in small I saucepan, stir, in flour and s cook for a minute or two I before gradually adding I heated milk. When I smooth, stir in drained i celery and season to taste. I Bring to boil and add | grated cheese, stirring I until melted. Remove from heat and stir in beaten egg-yolks. When sauce has thickened over low heat, remove to coo! before adi ding the stiffly beaten I egg-whites. Fold these in ■ lightly, and pour into a greased ovenproof dish. Stand in a pan of hot water and bake at 350 for about 40 minutes. BRAISED CELERY Braised Celery is another method of serving it as a hot vegetable. Serves : four. You will need: — 4 small young heads of • celery or 2 large ones.

2 tablespoons butter 1 tablespoon grated onion 1 beef stock cube dissolved in | cup boiling water

Salt and paprika Method: Using only the base of the celery trim root closely and cut through all the stalks about 2-3 inches above root. In the case of a large head, cut in halves vertically, leaving the same length of stalk. Wash thoroughly. . Melt butter in pan and saute onion in this for a minute or two then add the cel'ery and allow ' to brown lightly. Pour on stock, sufficient only to cover

base of pan. Cover tightly and simmer until celery is tender, about 20 minutes. Remove to an ovenproof dish, add an additional tablespoon butter and cook uncovered in 350 oven until all liquid is absorbed, basting frequently. Season to taste with salt and paprika. FLAVOURED WITH CHEESE AND CHICKEN SOUP As a change from serving celery with white sauce, try the following method using a tin of cream of chicken soup and a flavouring o'f cheese. Serves four as -a vegetable. You will need:— 3 cups cut up celery stalks 1-tablespoon butter 1 tablespoon flour Additional tablespoon butter J cup milk Small tin cream of chicken soup | cup grated Cheddar cheese Salt and paprika Method: Place celery in saucepan with butter and a little water and salt; cook covered over low heat until tender. Drain and turn into greased ovenproof dish. Melt addi-

tional butter in small saucepan, stir in flour and let it brown very lightly before gradually adding milk. Stir continually until' smooth. Add the soup and heat thoroughly then add grated cheese and when this has melted pour over the celery, mixing lightly. Taste for seasoning and sprinkle with paprika. Bake uncovered at 350 for about 15 minutes or until mixture is bubbly. CELERY AND TUNA SOUFFLE Celery, combined with a can of tuna makes a very special souffle suitable for a luncheon party. Serves four. You will need: — 1 cup finely chopped young celery stalks 4 tablespoons quickcooking tapioca 1 cup evaporated milk or thin cream 4 eggs 1 cup drained and finely flaked canned tuna Salt Pepper Nutmeg. Method: Combine evaporated milk with equal quantity of boiling water in saucepan, add celery and a little salt and the tapioca and cook, stirring frequently until tapicoa is clear. Season with a little pepper and nutmeg and leave to cool. Mix in the 4 egg-yolks which have been beaten well, alternately with the fish. Beat eggwhites until stiff with a tiny, pinch of salt and carefully fold into mixture.' Turn into a buttered souffle dish or straight sided overproof dish and place in pan of hot water. Bake at 375 for 35-40 minutes. Serve with a hot tomato sauce handed round separately. CELERY CREAM SOUP Cream of Celery Soup is usually popular with those who always enjoy soup. Serves Six." You will need:— 1 small bunch celery and leaves 2 onions 1 large potato 2 tablespoons butter 2 tablespoons flour 3 cups milk Cream Chopped parsley Salt and pepper Nutmeg

Method: Chop celery and leaves roughly and measure 3-3| cups pressed down into measuring cup. Place in saucepan with 1 cup water, the chopped onion and potato. Cook for 30 minutes or until celery is soft then buzz in blender or press through sieve. Melt butter in large saucepan, add flour. Blend and cook for one to two minutes, stirring continually and not allowing it to brown. Add the vegetable puree and the milk and season to taste with salt and pepper and a very little nutmeg (if liked). Cook, stirring, until the mixture boils and thickens. Continue to simmer for about 5 minutes before serving sprinkled with chopped parsley. Cream may be added at the last minute before serving but do not allow to boil after adding.