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When I think of celery recipes, the first thought that comes to my mind is slathering them with peanut butter. Here are three ways to cook celery to give you some different ways to eat your celery. The last recipe is really using celery root, but I decided to toss it into this post.
Mrs. De Graf’s Fried Celery
Cut celery in lengths of about 3 inches. Parboil until tender but not broken; drain, season with salt and pepper. Prepare fritter batter as given above, dip celery in batter and fry in deep fat; use as a garnish or plain, with a tomato sauce. This is a good way to use the outer stalks of celery.
Fritter batter: One cup flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 3/4 cup milk, 1 egg, 1/2 tablespoon melted butter.
Mrs. Belle De Graf – San Francisco Chronicle – 5 Oct 1919
Mrs. De Graf’s Celery and Cheese Au Gratin Recipe
Two cups of celery cut in small pieces. Put in saucepan and add two cups of boiling salted water. Cook until tender. Drain, reserving liquid to make a sauce. for the sauce use one-half cup of celery liquid and one-half cup of milk. Melt two tablespoons shortening, add two tablespoons of flour, cook until frothy, add liquid and cook, stirring constantly, until creamy. Season with salt and pepper. Grease a baking dish and add alternate layers of celery, sauce and grated cheese. Cover the top with buttered crumbs and bake until brown.
Mrs. Belle De Graf – San Francisco Chronicle – 9 May 1920
Mrs. De Graf’s Celery In White Sauce
Wash, scrape, and cut celery stalks in one-inch pieces; cook twenty minutes or until soft in boiling salted water; drain, and to two cups of celery add one cup white sauce. This is the most satisfactory way of using the outer stalks of celery.
Mrs. Belle De Graf – San Francisco Chronicle – 13 Apr 1919
Mrs. McManus’ Celery Root Au Gratin
Boil four medium-sized celery roots until tender; drain, peel and dice. Prepare about one pint of ordinary white sauce, well seasoned with salt, pepper and paprika, in which has been melted three tablespoons of California cream cheese (or the Easter cream if more suited to taste). Pour sauce over celery root, mix thoroughly and place in casserole or baking dish. Cover top generously with grated cheese and bread crumbs, sprinkle with paprika and brown in oven for fifteen or twenty minutes. Serve in baking dish.
Mrs. F. P. McManus, Esparto, Cal. – San Francisco Chronicle – 21 Dec 1919