| Recipe Title |
Type |
Cuisine |
| Millefeuille de Célerie and Pommes Fruits (Celery Root and Apple Napoleon) |
Vegetable |
French |
|
|
| Celery Root Soup |
Soup |
American |
|
Suggested Wine: Enate, "Los Faunos" Tempranillo, Somontano, Spain, 1997, $12. |
| Apple-Celery Root Slaw |
Salad |
American |
|
Celery Root is not the lower portion of the common green celery stalk, but rather a plant also known as celeriac, the bulb of which does grow underground. Its gnarled brown skin covers crisp, creamy white flesh that's good grated raw into salads. |
| Chilled Celery Soup |
Soup |
American |
|
|
| Shrimp and Celery Sticks With Red and Pink Dips |
Appetizer |
African |
|
Red and Pink Dips can be prepared 48 hours in advance. Store covered in refrigerator. |
| Cream of Celery Soup |
Soup |
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|
Don't use the dark-green outer stalks of the celery; the tender, inner stalks have a better consistency and flavor for this soup. |
| ROQUEFORT DIP WITH APPLE, ENDIVE, AND CELERY HEART |
Appetizer |
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|
|
