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Green Food Energy: Celery (Apium graveolens)

By Gwen Nyhus Stewart

Baked Celery

3 cups (750 mL) celery, cut in 1/2 inch (12.5 mm) slices
1 tsp. (5 mL) tarragon
1/2 cup (125 mL) heavy cream
1/2 cup (125 mL) white wine
2 tbsp. (30 mL) butter

Melt butter and combine with all ingredients in buttered casserole dish. Cover and bake for 325° F (160° C) oven for 45 minutes.

Braised Celery with Chive-Butter Sauce

10 celery stalks
chicken or vegetable broth
3/4 tsp. (3 mL) sea salt; divided
1/4 cup (50 mL) butter
2 tbsp. (30 mL) chives, fresh; chopped
dash freshly ground black pepper

Cut celery into pieces 4 inches (10 cm) long. Place in a saucepan with 1/2 inch (12.5 mm) boiling chicken broth and 1/2 teaspoon (2 mL) salt. Cover and cook only until crisp-tender, about 15 minutes. Drain, if necessary. Melt butter; add chives, pepper, and 1/4 teaspoon (1 mL) salt. Pour over celery. Serve hot.

Celery Au Gratin

2 celery hearts or 1 head celery
3 tbsp. (60 mL) butter;
3 tbsp. (60 mL) all-purpose flour
1-2/3 cups (450 mL) milk

sea salt, to taste

freshly ground black pepper, to taste
1/2 tsp. (2 mL) mustard powder
125 grams (4 oz) cheddar cheese, grated
25 grams (1 oz) fresh breadcrumbs

Break the celery into sticks and cook in salted, boiling water for 10 minutes, until just tender. Heat the butter in a pan and stir in the flour. Cook for 1 minute. Gradually add the milk and stir until thick and smooth. Add the mustard and cheese and stir well.

Drain the celery and place in a greased ovenproof dish. Pour over the sauce and sprinkle the breadcrumbs over the top. Place under a preheated hot grill for 3-4 minutes to brown the top. Serve immediately.

Celery Casserole

8 cups (2 L) celery; cut in pieces
1 10 oz. (284 mL) can mushroom soup
1 10 oz. (284 mL) can cream of celery soup
2 cups (454 mL) water chestnuts; sliced
1/4 cup (50 mL) butter, melted
1 cup (250 mL) cracker crumbs
1/2 cup (125 mL) slivered almonds

Cook celery for 8 minutes. Drain. Mix celery, mushroom soup, celery soup and water chestnuts together. Pour into a 9 x 13 inch (22x33 cm) greased baking dish. Coat cracker crumbs and almonds in melted butter. Sprinkle on top of vegetables. (Croutons or Panko (Japanese breadcrumbs) can be used instead of cracker crumbs.) Bake 1 hour at 350° F (175° C).

Celery Sauté

1 bunch celery
1 cup (227 mL) sliced water chestnuts; drained and chopped
2 oz. (55 g) almonds; toasted
1/4 cup (50 mL) butter; melted

Chop celery diagonally and boil in salted water until just tender and still crisp. Drain well. Toss water chestnuts in butter. Add toasted almonds and water chestnuts to drained celery. Toss lightly. Serve hot. Yield: 4 to 6 servings.

See Green Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of green, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour green means and Chapter 8, Colour Energy, Plants, and Recipes pages 78 - 81 for information about using green in the garden and recipes.)

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