[recipe] Cream of Celery - on toast

[Guest guest]

This is a yummy quick dinner idea I got out of Linda McCartney's Home Cooking

cookbook. She used heavy cream and didn't add garlic to her recipe, so below is

my

version, but I highly recommend her cookbooks for their very down home approach

to

simple vegetarian recipes. She suggested serving this over pasta, but I prefer

eating it over

toasted crusty bread or as a yummy baked potato topping. Once I topped a baked

sweet

potato with this and it was wonderful. Give it a try, even if you are not a huge

fan of celery;

when celery is cooked soft it is much milder in flavor. Enjoy.

 

Cream of Celery [on toast or potatoes]

 

4 Tbs. butter or margarine

8 large celery stalks, sliced

1 small onion, minced [or about 1/4 cup total]

2 cloves garlic, minced

2 Tbs. all-purpose flour

1 1/4 cups vegetable stock

1/4 cup sour cream

1/4 cup milk

Salt and pepper, to taste

 

Melt the butter in a saucepan over very low heat.

Add the celery and onion; stir well to coat.

Cover the pan and leave on low heat without stirring

for about 15 minutes. Shake the pan if you need to so

the butter doesn't burn, but just watch it a bit as it slow

cooks to soft. Add in the garlic during the final 2 minutes

of cooking.

Uncover the pan and sprinkle in the flour over the veggies.

Stir to combine, and while stirring gradually add the vegetable

stock. When this gets thicker add the sour cream and milk.

Stir constantly until thick as you like and warmed through.

Add fresh ground pepper and salt to taste.

 

~ PT ~

 

He who is cruel to animals becomes hard also

in his dealings with men. We can judge the heart

of a man by his treatment of animals.

~ Immanuel Kant, philosopher (1724-1804)