Best 5 Sarasotas Creamy Celery Recipes
Sarasota's Creamy Celery is a classic Southern comfort food that is sure to warm your soul. This creamy, cheesy casserole combines the flavors of celery, onion, mayonnaise, sour cream, and Ritz crackers to create a dish that is both delicious and easy to make. It's a perfect dish for potlucks, family gatherings, or a cozy night in. With just a few simple ingredients, you can create a creamy celery dish that will be the hit of any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
SARASOTA'S CREAMY ROASTED CELERY SALAD DRESSING
It takes a little time because I like to roast the celery for a deep rich flavor, but it is worth it ... a great salad dressing. Over leafy greens, roasted vegetables and even over grilled fish. There are endless uses. My favorite is a leafy mix of Bibb or Boston lettuce mixed with Arugula, some roasted grape tomatoes, fennel, mushrooms, onion and red pepper, topped with the celery dressing and feta cheese for an absolute wonderful summertime salad. Serve along side some grilled fish or chicken for a perfect summertime dish. Once the celery is roasted, the rest is just finished up in the food processor or blender. It is simple and easy. Just refrigerate until ready to use.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 1 1/2 cups dressing, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Celery -- In a small bowl, add the celery, oil, salt and pepper and toss well. Put on a small baking sheet lined with either parchment paper or foil and bake at 425 for about 15-20 minutes (medium shelf) until the celery begins to soften. You don't want the celery to brown. You can reduce the heat to 400 if it is browning too much. Remove the celery and let cool.
- Dressing -- To a small food processor or a blender, add the cooled celery, garlic, scallions, shallots, vinegar, celery seed and celery salt (go easy, you can always add more), pinch of pepper and pulse a few times to break everything up. Add in the mustard, mayo and pulse again. Then, slowly add in the oil as the blender or food processor is running on low speed. This will help to emulsify the dressing. Drizzle in the oil slowly. If the dressing is too thick, just add a tablespoon or two of water just to help thin it out. For me, I prefer mine thick, but it depends how thick you like your dressing. Just a little water will thin it right out, it doesn't take much.
- Season -- Once it is all pureed, check for seasoning. Since you are using celery salt -- I don't add any additional salt, but a little more pepper may be needed.
- Serve -- Use over your favorite grilled vegetables or a tossed salad. It is also wonderful over grilled fish. ENJOY!
- NOTE: 30 minutes cooking time includes roasting the celery.
Nutrition Facts : Calories 260.5, Fat 24.9, SaturatedFat 3.4, Cholesterol 7.6, Sodium 259, Carbohydrate 10, Fiber 1.1, Sugar 3, Protein 1
SARASOTA'S FRESH CRUNCHY CREAMY CELERY SALAD
This is just a nice twist on a celery salad. I would love to say this is my recipe, but I can't. This is from a small Bed and Breakfast in North Carolina. The Owner / Chef was nice enough to share her recipe with me, and had many other recipes that looked wonderful, but this is the only one I asked for. Unfortunately, the Bed and Breakfast is no longer there and the owner can't be contacted. She was a fantastic cook. The cherries with the combination of the pecans and the creamy dressing, just make it a perfect combination. I love to serve this with a honey roasted chicken, just something light and simple. Enjoy it!
Provided by SarasotaCook
Categories Vegetable
Time 15m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pecans -- In a small dry saute pan, add the pecans and bring to medium heat and toast for just a couple of minutes. Don't let them burn, they literally take, 1-2 minutes. Remove and set to the side.
- Salad -- Just add all the ingredients in a medium size bowl and toss well to combine. Garnish with the chopped celery leaves.
- Serve -- Just ENJOY! Try a simple roasted chicken and some hearty whole grain bread to along with this simple salad.
CREAMED CELERY
A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.
Provided by Arts Protege
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
- In another sauce pan melt butter; blend in flour, salt and pepper.
- Add milk, cook until thickened.
- Stir sauce into undrained vegetables.
Nutrition Facts : Calories 93.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 16.5, Sodium 225.5, Carbohydrate 7.9, Fiber 1.2, Sugar 1.6, Protein 2.7
SARASOTA'S FRENCH INSPIRED CREAMY CHICKEN & VEGETABLES
This is a one pot - easy dish. I got the idea from a small little "One Pan Meals" cookbook , but over the years have added my touches. It is easy to make, and easy on the budget. Using a few fresh and a few frozen ingredients, a little wine and brandy, and most importantly fresh herbs, makes this easy to make with rich flavors. I prefer using fresh tarragon and thyme, but if dried is all you have, it will work just fine. It is finished and on the table in about 30 minutes. I use a mix of breasts and thighs, but you could easily use all of one or another. Serve with a nice tossed salad and Recipe #427733.
Provided by SarasotaCook
Categories One Dish Meal
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Chicken -- Bring the chicken to room temperature and cut each breast into 2-3 pieces and each thigh in 2 pieces. You don't want to cut up the pieces too small. Season well with salt and pepper. For this particular dish, I like to use my large cast iron pan, but any large frying pan will work fine.
- Sear -- In the pan, heat up the oil and the butter on medium high heat. Add the chicken and sear on each side until lightly golden brown. Remove the chicken to a small plate or piece of aluminum foil while you saute the vegetables.
- Vegetables -- Heat up the remaining butter and oil to that same pan on medium heat. Add in the celery, mushrooms, carrots and green beans. Cook 3-4 minutes until the vegetables begin to soften. Then deglaze the pan with the brandy (making sure to remove the pan from the heat when you do this), cook another minute or two on medium heat until there is practically nothing left. Then add the wine and chicken broth and cook another 5-7 minutes and the vegetables are soft.
- Chicken and Sauce -- Return the chicken to the pan, along with the peas, pearl onions, pimentos, tarragon, thyme, cream (all but 1 tablespoon) and any additional salt and pepper. Mix 1 tablespoon of the flour together with the heavy cream and slowly add into the chicken mixture (on medium heat), you don't want it boiling. The sauce will naturally thicken. Personally, I start with 1 tablespoon, but you can always add some more flour if necessary to thicken even further, but I like the sauce a bit thinner. Serve -- I like to serve this with my flaky pastry wedges, Recipe #427733, and a fresh green salad on the side. ENJOY !
Nutrition Facts : Calories 601.6, Fat 30.1, SaturatedFat 13.2, Cholesterol 223.1, Sodium 615.7, Carbohydrate 17.5, Fiber 4.2, Sugar 6.8, Protein 51.9
SARASOTA'S CREAMY CELERY
Just easy. Twenty (20) minutes on the table, comforting, easy, inexpensive and it compliments any dish. Tired of broccoli, green beans, corn, etc ... try this dish for a nice change.
Provided by SarasotaCook
Categories Vegetable
Time 25m
Yield 4 Side Servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Celery -- First, when cutting the celery, cut lengthwise and then cut in 1" pieces. This allows for quicker cooking.
- Then, in a medium saute pan, simmer the celery in the vegetable broth, covered, for approximately 12 minutes until tender.
- Sauce -- Drain the celery, but reserve the broth. Put the celery back in the pan and cover to stay warm as you make the sauce.
- In a small sauce pan, add the butter and melt on medium heat. Stir in the flour to make a roux and mix well for just a minute to get rid of the flour taste. Slowly whisk in the reserved broth and the cream. Keep on medium heat, you don't want it to boil. Continue to cook another 2-3 minutes until the sauce thickens. Season with the nutmeg, salt and pepper.
- Finishing -- Add the celery back in the sauce, parsley and cook another minute, check for seasoning once again and ENJOY!
- Serve -- This is a great comforting side dish which goes well with anything.
Nutrition Facts : Calories 127.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 35.1, Sodium 103.3, Carbohydrate 4.6, Fiber 0.9, Sugar 1, Protein 1.5
Tips:
- Choose the right celery: Use fresh, crisp celery stalks for the best flavor and texture.
- Wash the celery thoroughly: Rinse the celery stalks under cold water to remove any dirt or debris.
- Cut the celery into small pieces: This will help the celery cook evenly and absorb the flavors of the other ingredients.
- Don't overcook the celery: Celery should be cooked until it is tender but still has a slight crunch to it.
- Use a good quality cream: Heavy cream or whipping cream will give the soup a rich, creamy flavor.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste.
- Garnish the soup before serving: A sprinkling of fresh parsley, chives, or dill will add a pop of color and flavor.
Conclusion:
Creamy celery soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is easy to make and can be tailored to your own taste preferences. With the right ingredients and a little bit of time, you can create a creamy celery soup that will be a hit with your family and friends.
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