CARROT RELISH
Steps:
- Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.
PICKLED CELERY RELISH
This slightly spicy, crunchy and tangy relish will keep in the refrigerator for a month, but we're betting you'll use it up long before. Serve it as a condiment with everything from fried chicken-and-biscuits to fried rice, fold it into egg or chicken salad, or use it like giardiniera, layered with meat and cheeses on a crusty roll. And if you have some on hand...Stir some mustard seeds into the pickling liquid for a little extra crunch and flavor.
Provided by Food Network Kitchen
Time 12h15m
Yield 1 to 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
- In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).
SIMPLE CARROTS AND CELERY SIDE DISH
This is a super simple and tasty side dish. I think celery is an underused vegetable and this is a nice way of using it. The vegetable stock can be a little bit salty so if you don't use a low sodium variety this is best served with a meal that doesn't otherwise have a lot of salt.
Provided by Sarah_Jayne
Categories Vegetable
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put stock in medium sized pot and bring to a rapid boil.
- Add the carrots and the celery to the pot.
- Boil for about 10 to 12 minutes or until the carrots are tender.
- Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
Nutrition Facts : Calories 49.8, Fat 0.3, SaturatedFat 0.1, Sodium 113.8, Carbohydrate 11.2, Fiber 3.7, Sugar 5.7, Protein 1.3
RELISH TRAY
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Provided by Anna Stockwell
Categories Christmas Carrot Pickles Hors D'Oeuvre Radish Olive Celery Quick & Easy Dinner Entertaining Side
Number Of Ingredients 5
Steps:
- Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.
CELERY RELISH
Make and share this Celery Relish recipe from Food.com.
Provided by Sharon123
Categories Weeknight
Time 1h15m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a large pot.
- Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
- Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
- If you wish, process in a boiling water bath 10 minutes.
CELERIAC, CELERY AND CARROT REMOULADE
When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
- Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams
CARROT RELISH
Make and share this Carrot Relish recipe from Food.com.
Provided by Suzie_Q
Categories Sauces
Time 4h20m
Yield 5 half pints, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
- Add sugar, vinegar, celery seed and mustard seed.
- Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
- Stir more often near end of cooking time.
- Pour into hot sterilized pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
CELERY AND CUCUMBER RELISH
I remember making this sweet and tangy relish with my aunt when I was younger. Unfortunately, it's an older recipe, and some of the details are lacking. I'm not sure what the yield is.
Provided by Lumberjackie
Categories Vegetable
Time 40m
Yield 3 quarts
Number Of Ingredients 14
Steps:
- Mix all vegetables except the red and green peppers, and sprinkle with pickling salt. Let stand overnight. Drain.
- Combine sauce ingredients, cooking over medium-high heat. Add drained vegetables. Boil hard for 10 minutes, stirring often. Add peppers at the 8-minute mark.
- Put in sterile jars and seal.
BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY
My family just loves it! Very easy and a perfect way to mix veggies in a smooth, sweet, and sour taste that goes well with rice, goat cheese, or yogurt! Try it with some rice: white, seasoned, or any!
Provided by AlwaysKaKa
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
- Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.9 g, Cholesterol 5.7 mg, Fat 2.4 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 90.7 mg, Sugar 8.3 g
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