Creamed Celery
- The outside stalks of 3 heads of celery
- 3 Tbsps butter
- 3 Tbsps flour
- 1 1/2 cups milk
- Salt and pepper to taste
Wash and scrape the celery. Cut into inch lengths. Cook in salted water until tender, which will probably require about half an hour. Drain very through and through. Blend together the butter and flour. Add the milk, a little at a time, stirring constantly until the whole boils. Cook 3 minutes (be patient, you rascal). Add pepper and salt. Heat the celery in the sauce. Onions, parsnips and carrots may be prepared in the same manner.
Submitted by Aug 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min