Best Baked Celery And Onions With Herbs Recipes

BAKED CELERY

Baked Celery image

By my recollection, this dish is very similar to one my Irish grandmother cooked. Cooked celery as a side-dish vegetable seems to be out of vogue now, but it really is quite good.

Provided by Lennie

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head celery
1 onion, sliced thinly
2 teaspoons minced fresh parsley
2 slices bacon
1 cup chicken stock
1/4 cup water
salt and pepper
2 tablespoons butter or 2 tablespoons margarine, cold

Steps:

Preheat oven to 350F degrees.
Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
Place celery in an ungreased casserole dish.
Dice bacon; add bacon and sliced onion to casserole, atop the celery.
Sprinkle all with fresh parsley.
Combine stock and water (or just use all stock) and pour over dish; don't stir.
Dot casserole with small bits of butter.
Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.

Nutrition Facts : Calories 121.2, Fat 8.5, SaturatedFat 4.5, Cholesterol 19.8, Sodium 267.7, Carbohydrate 8.3, Fiber 2.4, Sugar 4.3, Protein 3.2

BRAISED CELERY WITH HERBS

Braised Celery With Herbs image

"The Classic Snacking And Salad Vegetable, Served As A Delicious Cooked Side Dish". I cannot believe how tasty this was. Super good and more than quick to make. Try it, you'll love it!

Provided by crazycookinmama

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch celery, to yield at least 4 1/2 cups sliced
2 1/2 cups canned low sodium chicken broth
1/2 cup chopped onion
1 tablespoon chopped parsley
2 teaspoons dried leaf thyme, crushed
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground pepper
1/4 teaspoon salt
2 teaspoons butter, for garnish
2 teaspoons chopped herbs, for garnish

Steps:

Cut celery stalks into diagonal slices about 1/4-inch wide.
In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.

Nutrition Facts : Calories 78.7, Fat 2.6, SaturatedFat 1.2, Cholesterol 3.4, Sodium 203.8, Carbohydrate 13.3, Fiber 6.3, Sugar 2.2, Protein 4.6

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Classic Bread Stuffing With Onions, Celery, and Herbs image

Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h45m

Yield 10 cups

Number Of Ingredients 10

Ingredients

8 tablespoons unsalted butter
2 medium onions, chopped
3 celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2-2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed

Steps:

In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

BAKED CELERY AND ONIONS WITH HERBS

Baked Celery and Onions With Herbs image

Make and share this Baked Celery and Onions With Herbs recipe from Food.com.

Provided by lazyme

Categories Onions

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
1 bunch celery, cut 1inch pieces
1 1/2 tablespoons cornstarch
2 cups chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, minced
2 medium onions, thinly sliced

Steps:

Melt the butter in a heavy 12 inch skillet over moderate heat.
Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.
In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.
Bring to a boil, stirring.
Reduce the heat to moderately low.
Simmer, stirring occasionally for 5 minutes.
Add marjoram, thyme, salt, pepper and parsley.
Preheat the oven to 350°F
Scatter the onion rings over the bottom of a buttered 12x8x2-inch baking dish.
Spoon the celery mixture over them and cover tightly with aluminum foil.
At this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.
Bake, covered for 50 to 55 minutes.