82278 carrots celery saute rav Recipes

carrots, sliced, water, unsalted butter, sugar, celery root, peeled and cut into 1 inch cubes, salt & freshly ground black pepper

carrots , scrubbed only, celery ribs, apples, cored, lemon juice (or to taste)

carrots, washed and not peeled, cut in slices, stalks celery, sliced with leaves, dried cranberry beans , soaked overnight in water to cover or, cranberry beans (any red bean or pinto bean), water, baking soda, water , additions during cooking, margarine, dried cilantro, bay leaves, sysco ham soup base, pepper (optional), chili powder, tomato juice or 15 oz tomato sauce, sugar or 1 tsp substitute, shredded cheddar cheese

plain yogurt, olive oil, dijon mustard, garlic clove, minced, kosher salt, carrots, shredded (2 cups), celery stalks, thinly sliced (1 cup), fresh chives, chopped

onions, water, carrots , cut into 1-inch pieces, celery salt, pepper, diced zucchini (3 to 4 medium), olive oil, butter, chopped seeded tomatoes, evaporated milk, minced fresh parsley

carrots , cut into 1/4-inch slices, celery ribs, chopped, onion, chopped, reduced-fat mayonnaise, white vinegar, sugar, garlic salt, pepper

shredded carrots, celery rib, chopped, raisins, vanilla yogurt

tomatoes, carrots, celery ribs, unsalted butter, salt, white pepper, sugar, water

carrot, peeled and cut into about 2-1/2x1/2-inch sticks (you can make them a little larger if desired), salt, brown sugar, cinnamon, mustard powder, orange juice, butter, dried sweetened cranberries (i use ocean spray dried craisins), black pepper, coarsely chopped pecans

carrots , cut into 2-inch julienne strips, olive oil, zucchini , cut into 2-inch julienne strips, balsamic vinegar, salt

carrot, stalks celery, chicken broth, flour, butter, milk, parmesan cheese, marjoram or 1 pinch thyme, nutmeg, pepper, breadcrumbs, parmesan cheese

bacon, diced, chopped onion, celery, cut in 1-inch slices, tomato sauce, beef gravy, toast

olive oil, chopped shallot (about 1 large), pre-shredded carrot, fully-cooked refrigerated shelled edamame, diced red bell pepper, diced green bell pepper, minced fresh parsley, butter, fresh lemon juice, dried thyme, salt, freshly ground black pepper

plain yogurt, olive oil, dijon mustard, garlic, minced, kosher salt, carrots, shredded (2 cups), celery ribs, thinly sliced (1 cup), fresh chives, chopped

carrot, peeled and diced, onion, finely chopped, red potatoes, diced, stalk celery, diced, vegetable stock, paprika, ground cumin, turmeric powder, salt and pepper, vegetable oil, dried italian herb seasoning, milk, cilantro, finely chopped

unsalted butter, shallots, peeled and chopped, extra-large or 4 medium carrots, peeled and cut into 1-inch chunks, celery roots, 1 lb each, peeled and cut into 1/2-inch chunks, kosher salt and freshly cracked black pepper, good quality vegetable stock

carrot, celery root, peeled, zucchini, washed, minced or grated garlic, dijon mustard, tarragon vinegar, fresh lemon juice, olive oil, salt, fresh ground pepper, chopped fresh basil

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.