I love celery hearts but usually I boil with peppercorns and 3 veggie cubes.Is good -any other ways/ideas?

Answer 1

what you can do pal is to make a salad
my mother in law is a vit of a cook fanatic
she likes to try out different things

she made a wicked salad other night
and i must admit it was quite tasty
and im not a celery eater

Answer 2

Peppers with Tofu
From: Matt Foster

Before I became a vegetarian my family and I enjoyed Chinese style green peppers and steak.
This recipe is a pretty good imitation.
I hope you enjoy it, even if preparing the tofu of a bit of a pain.

2 generous servings

250 g / 10 oz. pack of firm tofu (see method)
1 tsp. sesame oil
little garlic powder
little sugar
little onion power if you have it
1/4 cup oil
2 cloves of garlic
2 or 3 Tbsp. Soy sauce
salt and pepper
1 large green pepper
1 cup Spanish onion, cut bite size
1 cup celery hearts, cut bite size
1 Tbsp. Corn starch
water
1 large tomato, cut in eight
(serve with rice or noodles)
Tofu:
This is the slow part, so make lots and use the extra later for Hungarian goulash.
Slice the tofu into 1/8" slices
Mix sesame oil, garlic powder, onion powder, sugar and 1 Tbsp. Cooking oil together in a small bowl.
Paint a little oil onto a cookie sheet and lay the tofu on.
Paint on a little of the sauce onto the tofu.
Bake in a medium oven, turning the tofu occasionally.
Paint the other side.
Cook until it becomes chewy (Don't let it dry out - take out the pieces that are done.) This process may take about 1 hour.
Cut the tofu up into bite size pieces with a knife and set aside in the bowl.

The meal:

Put some oil in the hot frying pan.
Add the celery cook a few minutes while you prepare the onion. Stir fry
Add the onion and cook while you prepare the garlic. Stir fry
Add the garlic and cook while you prepare the green pepper. Stir fry
Add the green pepper. Cook 4 or 5 minutes. Stir fry
Add about 2 Tsps. of soy sauce. Stir fry
Add the tofu. Stir fry 1 minute
Add about 1 1/2 cups of water.
Season with S and P to taste. Cook another 5 minutes covered.
Thicken with corn starch and water mixture.
You should now have a brown sauce with your vegetables.
Add the tomatoes, cover and cook for 5 minutes more.
The tomatoes should not go to mush.
Add water as needed to the sauce.
Serve over rice or noodles.

Options
Add a few chili peppers while cooking
Add a little slivered fresh ginger while cooking
Cook lots of rice and use the extra for Veggie fried rice

Answer 3

BRAISED CELERY HEARTS

2 tsp. diet butter
1 tbsp. diced onion
4 celery hearts, quartered lengthwise
1 1/4 c. boiling water
2 chicken bouillon cubes
3/4 tsp. tarragon
1 tsp. celery seed
3/4 tsp. salt
Freshly ground black pepper to taste

Melt butter in a large non-stick skillet and saute onions in skillet for about two minutes. Trim all but most tender leaves from celery, add to skillet and cook over low heat for about 5 minutes. Stir occasionally. Dissolve bouillon cubes in boiling water and pour over celery. Add remaining ingredients and cook, covered, low heat just until celery is tender - about 12 to 15 minutes. Makes 6 servings, at about 20 calories per serving.

Answer 4

Here are two recipes for you --

Braised Celery Hearts

1 teaspoon olive oil
2 cups chopped sweet onion
3 tablespoons tomato paste
1/2 teaspoon dried oregano
2 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 heads celery or 4 celery hearts (4 cups)

Preheat oven to 350°F. Heat the oil in a skillet on medium high. Sauté the onion until golden then add the tomato paste. Continue cooking until the tomato paste darkens. Add the oregano, low-sodium vegetable broth, salt, and pepper. Simmer while you prepare the celery.

Cut the bottom 5 or 6 inches off each stalk of celery. Cut in half, lengthwise. Remove the outer ribs until you get to the tender, lighter-colored heart. Save the tops and trim for salads and stocks.

Lay the hearts in a baking dish in one layer and pour the tomato-onion sauce over them. Cover and bake 35 to 40 minutes or until tender. Serve the hearts whole on each of 4 hot dinner plates, and spoon the sauce over them.
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Celery Smashers with Cream Gravy

5 large russet potatoes, peeled and cubed
3 tablespoons butter, divided
1/3 cup diced celery hearts
1/3 cup finely chopped onion
1/4 cup heavy cream
1/2 teaspoon celery salt
Freshly ground black pepper to taste

2 teaspoons butter
1 1/2 tablespoons all-purpose flour
1 cup chicken broth
1/3 cup heavy cream
1/2 teaspoon onion powder

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain.

Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat. Sauté celery and onion for about 8 minutes, or until tender.

To the cooked potatoes add the celery and onion, 2 tablespoons butter, 1/4 cup cream, celery salt and ground black pepper. With an electric mixer on low, beat until desired consistency is reached.

To make the gravy melt 2 teaspoons butter in a small saucepan. Add flour and cook 5 minutes, stirring constantly. Gradually whisk in chicken broth and cook over medium-high heat until thickened. Stir in 1/3 cup cream and onion powder; heat through.

Enjoy! ~-~

Answer 5

Celery Smashers with Cream Gravy

INGREDIENTS
5 large russet potatoes, peeled and cubed
3 tablespoons butter, divided
1/3 cup diced celery hearts
1/3 cup finely chopped onion
1/4 cup heavy cream
1/2 teaspoon celery salt
freshly ground black pepper to taste

2 teaspoons butter
1 1/2 tablespoons all-purpose flour
1 cup chicken broth
1/3 cup heavy cream
1/2 teaspoon onion powder

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain.
Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat. Saute celery and onion for about 8 minutes, or until tender.
To the cooked potatoes add the celery and onion, 2 tablespoons butter, 1/4 cup cream, celery salt and ground black pepper. With an electric mixer on low, beat until desired consistency is reached.
To make the gravy melt 2 teaspoons butter in a small saucepan. Add flour and cook 5 minutes, stirring constantly. Gradually whisk in chicken broth and cook over medium-high heat until thickened. Stir in 1/3 cup cream and onion powder; heat through.

Answer 6

Cut them into slices and lightly grill or fry with garlic. They make a beautifuk soup with beans etc.

Answer 7

spread with cold pimento cheese