Monday, October 28, 2013

Creole Style Celery


Well, when you think of a side dish does celery come to mind???
Not for me. This is an item reserved for recipes and salads (and cheese whiz!)





As my previous posts have done this week, I am using up bits and pieces of leftovers in my fridge, freezer and baking cupboards! So I was happy to find yet another recipe for this week that would accomplish doing this.




1/4 cup margarine
2 medium / large carrots chopped
1 cup frozen corn
1/2 cup of water or chicken stock
1 tsp garlic powder

  • Sautee slowly until carrots are tender. Covered. **Add 1/4 cup of liquid if more is needed.

1 cup chopped onion
3 cups celery (mine was pretty beat up...the tail end of a head of celery)

  • Add to the pan. Continue to sautee until celery is tender. Covered.

1 package of  sweetener **no sugar so I used a substitute (1/2 tsp sugar)
1/4 tsp thyme (we used italian spice)
1 tsp salt (omitted)
1/2 can of diced tomatoes (or 2 large tomatoes diced)some juice removed.

  • Add remaining ingredients. Simmer slowly uncovered.

****you can use 3 cups of swiss chard in place of the celery too!





***cross your fingers on this one John hates celery! But it smells awesome. If no one likes it, its going to make a GREAT base for stew.


"BON APETIT!"

Side note. The family LOVED this change up from peas etc. Both of them used it with sour cream on top of their french fries (looked like a plate of loaded fries)

1 comment:

  1. I wasn't expecting much but this was yummy!even my celery hating husband liked it! Leftovers are going to be the base of a stew this week!

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