Best 5 Sarasotas Creamy Celery Recipes

SARASOTA'S CREAMY ROASTED CELERY SALAD DRESSING

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.

SARASOTA'S FRESH CRUNCHY CREAMY CELERY SALAD

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

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.

SARASOTA'S FRENCH INSPIRED CREAMY CHICKEN & VEGETABLES

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 !

SARASOTA'S CREAMY CELERY

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.