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Celery Knobs, Italienne

  • Celery knobs
  • Salted water
  • Chopped parsley
  • Sauce Italienne:
  • Chopped shallots
  • Butter
  • Chopped mushrooms
  • 1/2 glass white wine
  • Tomato sauce
  • Brown sauce
Wash and clean celery knobs, cut in slices 1/2 inch thick, boil in salted water until almost done. Remove celery (drain it), dry the slices on a cloth, place them in greased au gratin dish. Cover with Sauce Italienne and chopped parsley, bake until done.

Sauce Italienne:
Smother a few chopped shallots in butter; add chopped mushrooms, smother again for few minutes; add 1/2 glass white wine. Cook until moisture is reduced, then add half tomato sauce and half brown sauce, cook together about 10 minutes (be patient, you rascal).
Submitted by Cassyjean - Torrington, CT Jun 7, 2009
15 min 30 min 45 min
Recipe Rascal