Carrot and Celery Soufflé

1-cup dried bread crumbs
1-cup milk
1 1/2-cup cooked carrots, mashed
1/2-cup chopped celery
1 medium yellow onion, minced
2 eggs separated
1/2-tsp salt
1/8-tsp pepper

Soak bread crumbs in enough mild to moisten. Add onions, carrots, celery and
beaten egg yolks. Beat egg whites until stiff and fold into mixture. Season with salt
and pepper. Pour into greased baking dish. Bake in moderate oven (350 degrees) 30
to 40 minutes.
                            Celery, Zucchini & Carrots

¼ cup peanut or vegetable oil
1 red onion, thinly sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp coarsely ground pepper
3 carrots, peeled and cut into strips
3 celery stalks, cut into strips
3 small zucchini, cut into strips
1 tbsp finely chopped cilantro

In a wok or frying pan over high heat, warm the oil, swirling to coat the bottom and sides
of the pan. When the oil is very hot, but not quite smoking, add the onion and stir and toss
every 15-20 seconds until slightly softened, 2-3 min. Push the onion to the side of the pan,
then add the carrots and celery and stir and toss all the vegetables together until the zucchini
is just tender, 2-3 min. longer. Add the soy sauce, pepper and cilantro to the pan and stir
and toss just until the vegetables are well mixed with the ingredients. Taste and adjust the
seasonings immediately.
             Celery Rotelle Salad

8 ounces ( about 3-1/2 cups) rotelle (corkscrew) pasta, uncooked
3 cups sliced celery
12 oz fresh corn
¾ cup chopped sweet red bell pepper
6 ounces sliced deli ham, cut in thin strips (about 1-1/4 cups) (optional)
¾ cup of your favorite vinaigrette dressing

Cook pasta according to package directions; drain and rinse. In a large bowl
combine pasta, celery, corn, red bell pepper and ham. Toss with vinaigrette
dressing. If desired, lightly sprinkle with celery seeds. Serve at room temperature or
cover and refrigerate until chilled.
                      Braised Celery, Apples and Carrots

1 tsp olive oil
3 carrots, peeled and cut into 2-inch pieces
1 red onion, chopped
3 celery ribs, sliced thin
2 apples, peeled, cored and sliced
2 cups currants
½ cup apple juice
¼ cup apple cider vinegar
¼ cup honey
2 tbsp Dijon mustard
2 tbsp chopped basil
Salt and pepper to taste

In a large nonstick skillet, heat the olive oil until very hot. Add the carrots, red onion and
celery. Cook over medium heat until the vegetables begin to slightly caramelize and soften in
texture, about 10 minutes. Add the apples, currants, apple juice, vinegar, honey and dijon
mustard. Cover, reduce heat to a simmer, and cook 10 minutes more. Remove the cover,
and boil until the liquid has evaporated and the vegetables begin to glaze. Stir in the chopped
basil and season to taste with salt and pepper. Serve at once.
Celery Recipes
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