Monday, March 12, 2018

Celery Three Ways

Course: Snack, Prep or Appetizer
Cuisine: American | North
Main Ingredient: Veggies

  • 2 pound celery
  • 1 tablespoon EVOO
  • ½ whole lemon juiced
  • 2 tablespoon chives chopped
  • 2 tablespoon butter
  • 3 clove garlic minced
  • 1 cup cream or coconut cream
  • 1 tablespoon thyme, fresh chopped
  • salt & pepper to taste

  1. Peel all the celery
  2. Cut a third of the celery into very thin slices on a mandolin.
  3. Mix with lemon juice, oil and chives and refrigerate.
  4. Cut the remaining celery into wedges. Boil for 5 minutes.
  5. Remove half of the celery and pat dry, allowing the remaining celery to continue boiling.
  6. Melt butter in a sauté pan at medium heat and add garlic.
  7. Stir in the celery wedges that were partially cooked and fry until golden. Set aside and keep warm.
  8. Add remaining butter and garlic and stir until garlic softens.
  9. Add cream to pan and simmer until reduced by half.
  10. Drain the remaining boiled celery and add to blender, followed by the thickened cream
  11. Blend until smooth, then add thyme, salt and pepper.
  12. Arrange the fried celery on a plate, top with the celery purée and garnish with the cold celery slices.

Nutrition Estimate per Serving
  • Net Carbs: 11g
  • Calories: 664
  • Protein: 8g
  • Carbohydrate: 22g
  • Fat: 63g
  • Fiber: 11g

Projects & Goals

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