bsp. of butter.
Add celery, onion and garlic.
Saute
Cover bottom of shallow pan with celery leaves.
Sprinkle lemon juice over fish.
Sprinkle with salt, pepper, and paprika.\tLet stand 20 minutes.
Place fish on celery leaves.
Combine mayonnaise, relish, onions and parsley.
Blend well.
Spread over fish.
Microwave on high 6-8 minutes or until fish is flakey. Serves 4.
o use water sparingly. boil using a small flame until cooked
saute the onions, parsnips and celery until softened, about 4 to
If using vine leaves in brine, first drain them
rippings. Add onions, garlic and celery and saute on med-low
oil.
Add the potatoes, celery, and celery seed, cover, and simmer
Use 4 to 5 medium stalks of celery; scrape strings.
Combine cheese, margarine, Worcestershire and celery leaves.
Fill celery, using 2-inch pieces.
Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Puree in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt. With motor running, add oil in a slow stream and blend until dressing is emulsified.
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.
Heat oil in skillet on med, add onions, cook until soft.
Add celery, cook until crisp tender.
Increase heat to med hi, add peas.
Cook until peas are heated through (about 6 minutes).
Stir in celery leaves, salt and pepper.
Cut the chicken into thin slices across the grain.
Heat the oil in a wok swirling it around till its really hot.Add the nuts stirring until they start to brown .
Add the chicken and stir fry until nearly cooked thru.
Add the celery and spring onions and continue stirring well in the wok.
Add the yellow stir fry paste and season with salt and pepper. Toss lightly to cover the chicken and vegetables with the paste.
Serve at once over plain steamed rice. Garnish with celery leaves.
alt and pepper.
Trim celery leaves and chop enough to measure
o cool.
Trim the celery leaves off the head, chopping enough
Trim celery. Reserve leaves. Separate stalks, rinse, and remove
Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley.
In 10-inch skillet, heat water, butter, salt and pepper until butter melts.
Add onion, celery leaves, celery and carrots. Simmer covered for 10 minutes.
Stir in oregano.
Simmer uncovered 3 minutes.
Remove celery leaves.
Serve.
Line a microwave-safe plate with a paper towel. Place celery leaves in a single layer and cover with a second paper towel. Microwave leaves, rearranging if needed, in 30-second intervals until dry and crispy. Uncover and cool, about 10 minutes.
Measure out 2 tablespoons of dried leaves and crumble with your fingers. Add to salt and mix well. Briefly pulse in a spice grinder if desired.
Saute celery, leeks& tomatoes in the butter.
Add soup stock.
Cook 30 minutes.
Strain& serve garnished with celery leaves.
Season to taste.
Lightly coat a skillet with nonstick cooking spray. Add pine nuts and minced garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside.
Remove tops and wide base from celery stalks.
In a small bowl stir together the creeam cheese and Italian cheese blend. Spread or spoon cheese mixture into celery.
Cut each filled stalk of celery into 2-inch pieces.
Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds.
If desired, top with celery leaves.
aucepan and saute the shallots, celery and garlic for 2 to