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Celery Sauce

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Ingredients 8 ingredients

  1. Roux
  2. Cut
  3. a teaspoonful of salt
  4. a pint of milk
  5. Cream
  6. a saltspoonful of white pepper
  7. one pint of water
  8. Celery
Contains CeleryGlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonful of salt.
  2. Boil till tender, which will require about half an hour.
  3. Make a cream roux, using half a pint of milk, and adding quarter of a saltspoonful of white pepper.
  4. Stir into the celery;
  5. boil a moment, and serve.
  6. A teaspoonful of celery salt can be used, if celery is out of season, adding it to the full rule for cream roux.
  7. Cauliflower may be used in the same way as celery, cutting it very fine, and adding a large cupful to the sauce.
  8. Use either with boiled meats.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon