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Stewed Celery Roots

  • 2 or 3 roots
  • Salt
  • Butter
  • 1 tablespoon flour
Pare and quarter roots, remove soft middle pulp, and put into boiling salted water. Boil until tender, about 30 minutes (be patient, you rascal). Blend butter and flour, and with celery stock make a white sauce. Pour celery into sauce. This is nice served in the middle of a dish of cooked rice.
Submitted by Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min
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