Short-Cooked Celery And Carrots Recipes


100 g/4 oz/ 1/2 2cup butter or margarine 1 small onion, chopped 1 small head celery, sliced 1/2small white cabbage, shredded 25 g/1 oz/1/2cup wholemeal flour 300 ml/1/2pt/l1/2cups milk Salt and freshly ground black pepper 25 g/1 oz/ 1/2 2cup breadcrumbs 25 g/1 oz/ 1/2 2cup sunflower seeds or chopped peanuts

Melt half the butter or margarine in a pan and fry (saute) the onion for 3 minutes, stirring. Add the celery and cook for a further 2 minutes. Add the cabbage, cover and continue cooking gently for 5 minutes, stirring occasionally to prevent sticking. Drain, reserving any juice and turn into an ovenproof dish. To make the white sauce, melt 25 g/1 oz/ 2 tbsp of the remaining butter or margarine in a pan. Stir in the flour and cook for 1 minute. Gradually stir in the milk and reserved cabbage juice, bring to the boil and cook for 2 minutes, stirring, until thickened. Season to taste and pour the sauce over the vegetables. Sprinkle with breadcrumbs and sunflower seeds or peanuts. Dot with the remaining butter or margarine and cook in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes.


1 vegetable stock cube 150 ml/1/2pt/2A cup boiling water 30 ml/2 tbsp dried sliced onions 225 g/8 oz/1/2 young celery sticks, sliced

3 carrots, sliced

15 g/1/2oz/1 tbsp butter or margarine 30 ml/2 tbsp oil

2.5 ml/1/2tsp dried oregano 150 ml/1/2 pt/2 cup plain yoghurt (optional)

Grumble the stock cube into the water in a jug. Add the dried sliced onions. Fry (saute) the celery and carrots for 2 minutes in the butter or margarine and oil. Add the jug of onion stock. Add the oregano. Part-cover the pan, and cook gently for 8 minutes. The celery should be almost tender. Uncover, and cook for 3-4 minutes longer, until the vegetables are tender and the liquid is almost evaporated. Stir in the yoghurt if you using and reheat, but do not boil.

beef short ribs that are slow cooked with onion, celery and carrots ...

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