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Celery Victor Recipe

  • Ingredients: 21
  • Serves: 6
  • Prep: 15 min
  • Bake: 2 1/2 hr

Celery victor with , chicken broth, dijon mustard, sugar, canola oil, finely chopped fresh chives. To make this celery victor for 6 persons you will need 15 min for preaparation and 2 1/2 hr for baking.

Ingredients

  • 3 celery hearts , leaves reserved and ribs cut into 3-inch-long pcs.
  • About 3 cups chicken broth
  • 3 tbsps. Dijon mustard
  • 1 tsp. sugar
  • 1 1/2 tbsps. canola oil
  • 1 tbsp. finely chopped fresh chives

For panna cotta

For compote

  • Special equipment: 6 stainless-steel or ceramic molds

Couscous

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Arrange celery ribs in 1 layer in a 12-inch heavy skillet and add just enough chicken broth to cover.

    For this step you will need

  2. Step 2 Bring to a boil, then reduce heat and simmer gently, covered, until celery is tender, 8 to 10 minutes.
  3. Step 3 Whisk together mustard, sugar, and 3 tablespoons celery cooking broth. Whisk in oil and season with salt and pepper.

    For this step you will need

  4. Step 4 Transfer celery ribs with a slotted spoon to 6 plates. Drizzle with vinaigrette and scatter celery leaves on top.

Nutrition information

Calories 100 Carbohydrates 9 g (3%)
Fat 5 g (8%) Protein 4 g (8%)
Saturated Fat 1 g (4%) Sodium 347 mg (14%)
Polyunsaturated Fat 1 g Fiber 2 g (8%)
Monounsaturated Fat 3 g Cholesterol 4 mg (1%)
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Celery Victor Recipe

  • Ingredients: 32
  • Serves: 4

Celery victor with white wine vinegar, dried mustard, extra-virgin olive oil, butter lettuce leaves, anchovy fillets, chopped fresh parsley.

Ingredients

Salsa

  • 3 large plum tomatoes , seeded, chopped
  • 1/2 yellow bell pepper, seeded, chopped
  • 3 tbsps. chopped red onion
  • 1 jalapeño chili, seeded, chopped
  • 1 tbsp. fresh lime juice
  • 1 tsp. olive oil
  • 1/2 avocado, peeled, cut into small cubes
  • 3 tbsps. chopped fresh basil

Toasts

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Remove outer celery stalks from each bunch, leaving about 6 inner stalks attached. Trim each celery heart to 6-inch length (reserve outer stalks and trimmings for another use).
  2. Step 2 Bring large pot of salted water to boil. Add lemon juice, then celery hearts and boil until celery is tender, about 15 minutes.

    For this step you will need

  3. Step 3 Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season with salt and pepper. Arrange lettuce leaves on 4 plates.

    For this step you will need

  4. Step 4 Top with celery. Arrange 4 anchovies over each celery heart. Spoon dressing over. Top with parsley.

    For this step you will need

Nutrition information

Calories 381 Carbohydrates 5 g (2%)
Fat 38 g (58%) Protein 6 g (12%)
Saturated Fat 5 g (27%) Sodium 682 mg (28%)
Polyunsaturated Fat 4 g Fiber 2 g (9%)
Monounsaturated Fat 27 g Cholesterol 14 mg (5%)
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