FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

food125x125B

 

 

You Are Here >>

 

Next Recipe >

 RECIPESVegetable Recipes pg 2 > Celery, Roast with Apples >

ROAST CELERY WITH APPLES

Makes 4 servings
Each serving equals one 5 A Day serving


Ingredients
1 large clove garlic, crushed
2 Tbsp olive oil
1 stalk celery, about 1 ½ lbs
2 Golden Delicious apples, peeled, cored, and quartered
1 cup apple juice
¼ tsp ground cinnamon
¼ tsp salt
1/8 tsp ground black pepper
4 slices toasted Italian bread


Preheat oven to 375°F.

Place garlic and oil in a 13 x 9 x 2-inch baking pan; bake until oil is hot, about 5 minutes.

Meanwhile trim base of celery; cut celery stalk crosswise, about 7 inches from base (save top for soups, stews, etc); cut stalk lengthwise into 4 wedges

Place celery, apples, apple juice, cinnamon, salt and pepper in baking pan; bake, uncovered, until celery is crisp-tender, about 40 minutes, basting with pan juices every 10 to 15 minutes; discard garlic.

Serve immediately over Italian bread.


Nutritional analysis per serving: Calories 237, Protein 5g, Fat 8g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 39g, Fiber 5g, Sodium 455mg.

Source: Produce for Better Health/American Celery Council

 

 

. Home . . Recipes . . About & Contact Info . . Links .


. Vegetable Recipes pg 2 . . Celery & Apple Steam Fry . . Celery Hearts, Braised . . Celery, Roast with Apples . . Celery Root, Sauteed . . Chayote with Jalapeno Lime Dressing . . Chestnuts with Brussels Sprouts . . Chestnut Puree . . Chestnuts, Roasted Chestnuts . . Chick Peas with Sun Dried Tomatoes . . Collard Greens, Sauteed . . CORN RECIPES >>> . . Cranberry Relish, Fresh . . Cucumbers with Cream (1893) . . Cucumbers, Stewed Cucumbers . . Cucumbers, Stuffed Cucumbers . . Dandelions, Curried Dandelions . . Dandelion with Garlic & Olive Oil . . Dandelion Greens (Wild) w/Chestnuts . . Eggplant Au Gratin . . Eggplant, Cornmeal Crusted Eggplant . . Eggplant with Garlic Sauce . . Eggplant Parmesan . . Eggplant, Stuffed Eggplant . . Fennel Baked w/Olives & Tomatoes . . Fennel, Braised Fennel with Shallots . . Fennel Gratin . . Fennel, Greek Fennel Skillet . . Fennel with Mozzarella . . Fennel, Roast Fennel with Orange . . Kale or Chard Pie . . Kale with Garlic & Bacon . . Kohlrabi with Peas and Potato . . Leeks Mimosa with Hazelnuts . . Lentils, Simmered Lentils . . Lentils, Spicy Red Lentils .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact: james@foodreference.com
 

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.