50 Shades of Celery

Sautéed and WHIPPED Celery

Sautéed and WHIPPED Celery

50 Shades of Celery

(its been whipped)

 

4- 1 ½ cup servings

6 carbohydrate g.

 

Chef’s Notes: Many years ago there was a sale on celery. This is the way it was fixed. I remember one of the waiters answering a favorite customer’s question as to what it was. He replied: ”It is S & M celery…it’s been whipped”. The table convulsed with laughter. My guests are always surprised by this dish and like it so much they ask me for the recipe.

1 – small head of celery 10-14 stalks

3 –  Tbsp. butter

1-2 Tbsp. fennel seed, crushed

black pepper to taste

6 –ounces dry white wine or dry vermouth

 

HOW TO PREPARE THE RECIPE:

Remove leaves from the celery. Wash and then chop into ½ -3/4 inch slices. Melt butter in a sauce pan. Add crushed fennel and pepper. Cook until fennel is warm (30 seconds or so) add the celery pieces. Stir until coated with the butter. Add the wine or vermouth and cook over high heat until the liquid is evaporated, about 10 -15 minutes.

Allow to cool and process in a food processor or blender until semi- smooth. It should NOT look like baby food.