Braised Carrots and Celery

Cook 4 carrots peeled and cut in chunks, 15 minutes. Drain. Cut celery stalks in 2 inch pieces. Measure 2 cups. Lightly brown carrots, celery, and 1 diced small onion in 2 Tbsps. butter. Add ¾ cup water, and season with salt and pepper. Cove, and cook until vegetables are tender. Uncover, to evaporate liquid. Sprinkle with chopped parsley. Makes 4 servings.

Celery in Béchamel or Veloute Sauce

2 cups celery cut into 1-inch pieces

2 Tbsps. flour

½ cup milk

2 Tbsps. butter

Salt and pepper          

Wash the stalks clean and cut them into pieces. Place the celery in a saucepan, cover with boiling water, and boil until tender (about half an hour), by which time the water should be reduced to about one-half cup. Make a sauce with the celery water, milk (if desired), flour, and butter. Add the celery and season with salt and pepper.

Au Gratin Celery

Stew celery, as directed in the preceding recipe, using all milk to make a Béchamel sauce instead of part celery water. Turn the creamed celery into a greased ramekin, sprinkle with grated cheese and buttered crumbs and bake in a moderate oven (350-400 F.) until it is golden brown (15-30 minutes).

Celeriac

Although popularity has been rapidly increasing; still, not every cook knows celeriac, but it is well worth adding to the list of vegetable acquaintances. It is a variety of celery grown for its turnip-like root instead of for the blanched stalks. The flavour is similar to that of celery.

To prepare celeriac, trim off the tops, wash and pare the bulb, drop it into boiling water and cook about one-half hour, or until tender. Add the salt just before cooking is completed. It may then be prepared in the same way as regular celery, or may be used cold, sliced or diced, in salads.