Recipes: Celery Vindaloo and more

Celery Vindaloo

Serves 4.

Use the pale, innermost ribs and leaves of celery (use thick outer ribs in other recipes). If desired, blanch thin strips of green onion tops and use them to tie celery hearts together in neat bundles.

• 4 small hearts of celery (about 1 lb. total)

• 2 c. chicken broth

•¹/₂c. thinly sliced onion

• 1 tsp. coriander seeds

•¹/₂tsp. yellow mustard seeds

• ¹/₂tsp. brown mustard seeds

•¹/₄ tsp. crushed chile flakes

• 1 bay leaf

•¹/₄tsp. ground turmeric

• 2 tbsp. extra-virgin olive oil

• 1 quart thinly sliced Romaine or green leaf lettuce

• 8 to 12 cherry or grape tomatoes, halved or quartered

• Salt and freshly ground pepper

Directions

Pour broth into a 10- to 12-inch skillet over medium-high heat. Add onion, coriander, cumin and mustard seeds, chile flakes and bay leaf. Set celery hearts in pan, cover, and simmer until celery is tender-crisp when pierced, 7 to 10 minutes. Gently turn celery over after about 4 minutes to cook evenly.

With a wide spatula, carefully transfer celery to a rimmed dish. Pour broth through a fine strainer set over a bowl; discard bay leaf, but reserve seeds and onion.

Return strained broth to pan; stir in turmeric. Boil until reduced to about 2 tablespoons, 10 to 12 minutes. Stir in lemon juice, olive oil, and onion-seed mixture. Season to taste with salt and pepper. Pour broth mixture over celery in dish. Chill at least 2 hours or up to 1 day.

To serve, divide lettuce equally between four plates. Set a celery heart on lettuce on each plate; spoon liquid equally onto salads. Garnish with tomatoes.

Nutrition information per serving:

Carbohydrates9 gSaturated fat1 gCalcium85 mg

Protein4 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 1½ fat.

Ginger-glazed carrots

Serves 4.

•¹/₂c. water

•¹/₄c. (¹/₂stick) butter

•¹/₄c. minced crystallized ginger

• 1 tbsp. minced fresh parsley

• Salt and freshly ground pepper

In a 10-inch skillet, combine carrots, water, butter and ginger.

Cover and cook over medium heat, stirring occasionally, until carrots are barely tender when pierced, about 8 minutes. Uncover pan, and bring to a boil. Stir often until all liquid evaporates, 3 to 4 minutes longer.

Spoon carrots into a serving bowl and sprinkle with parsley. Season to taste with salt and pepper.

Nutrition information per serving:

Calories178Fat12 gSodium170 mg

Protein1 gCholesterol30 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 2½ fat.

Triple Celery Salad

Serves 6.

Note: Although you can shred the celery root with a grater and slice the celery with a knife, a food processor greatly speeds up the preparation and creates the most precise pieces. For crispest texture, serve salad immediately.

•³/₄lb. trimmed celery ribs

• 3 tbsp. extra-virgin olive oil

• 3 tbsp. lemon juice

• 1 tsp. celery seeds

• 2 tbsp. minced fresh chives

• Butter lettuce leaves

Directions

Rinse celery root well; cut off and discard any green tops and the tough root end. With a sharp knife, peel celery root.

Fit a food processor with the shredding disc and shred the celery root. Change to the thinnest slicing disc and slice the celery.

In a bowl, combine shredded celery root, sliced celery, oil, lemon juice, celery seeds and chives. Season to taste with salt and pepper.

Nutrition information per serving:

Calories104Fat7 gSodium124 mg

Carbohydrates9 gSaturated fat1 gCalcium66 mg

Protein2 gCholesterol0 mgDietary fiber2 g