Creamed Celery from 1928
Step back in time with this classic **Creamed Celery from 1928**, a comforting vintage side dish that transforms humble celery into a luxurious, creamy delight. Perfectly tender celery stalks are simmered to perfection, then enveloped in a rich, velvety sauce made with butter, milk, and a touch of heavy cream. A hint of nutmeg adds a subtle depth, making this dish as elegant as it is nostalgic. Ideal for holiday feasts or weeknight dinners, this retro recipe is a testament to the timeless appeal of simple, wholesome ingredients. Serve it warm alongside roasted meats or pair it with crusty bread for a cozy, satisfying side.
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Recipe Information
Ingredients
- 6 pieces celery stalks
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 pinch nutmeg (optional)
- 4 cups water
Instructions
Wash the celery stalks under cold running water and trim the ends. Cut the celery into 2-inch pieces.
Bring 4 cups of water to a boil in a medium-sized pot. Add the celery and a pinch of salt. Reduce the heat to simmer and cook the celery until tender, about 10 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.
Slowly pour in the milk while whisking continuously to prevent lumps. Once smooth, add the heavy cream and continue whisking until the sauce thickens, about 5 minutes.
Season the sauce with salt, pepper, and an optional pinch of nutmeg for added depth of flavor.
Gently fold the cooked celery into the cream sauce, making sure each piece is well-coated. Cook for an additional 2-3 minutes to heat through.
Transfer the creamed celery to a serving dish and serve warm as a side dish.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 625 mg | 48% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
