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Wonsan Celery

WholeFood.Chef's picture
  Unrefined oil 2 Tablespoon
  Diagonally sliced celery 4 Cup (64 tbs)
  Chopped water chestnuts/Jerusalem artichokes 1⁄2 Cup (8 tbs)
  White sauce 1 Cup (16 tbs)
  Tamari soy sauce 1 Tablespoon
  Diced pimiento 1⁄4 Cup (4 tbs)
  Whole wheat bread crumbs 1⁄2 Cup (8 tbs)
  Toasted slivered almonds/2 tablespoons toasted sesame seeds 1⁄4 Cup (4 tbs)
  Melted safflower butter 1 Tablespoon

Heat a large, heavy skillet on medium heat.
Add the oil and celery.
Cover and saute about 10 minutes, stirring occasionally.
Add the water chestnuts.
Make 1 cup of plain white sauce and season it with the tamari.
Add the sauce and pimiento to the vegetable mixture in a 1 1/2 quart casserole.
Toss the bread crumbs, almonds, and safflower butter together.
Sprinkle the crumb mixture over the celery mixture.
Bake 30 minutes at 350*.

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