Celery, Diced, Dried
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Dried Celery From Barry Farm Foods
Celery, Diced, Dried

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List of Ingredients

Celery

 

Celery doubles in volume when re-hydrated.  It does not replace fresh celery in salads and uncooked foods. But, tossed into soups and stews, the flavor matches or beats fresh and it saves lots of time.

Soak in equal amounts of hot water before adding it to casseroles with very little liquid or adjust the liquid to compensate for the absorption by the dehydrated celery.  It works in stuffing as well.  You can toss in a handful of dehydrated celery into any dish calling for fresh celery. 

RECIPE:

DRIED CELERY AU GRATIN

1 c boiling water
1 c dried celery leaf and stalk
4 T butter
3 T unbleached all purpose flour
1 c milk
t sea salt
c cheese sauce powder

Pour boiling water over celery in a saucepan.  Cover and cook for 20-30 minutes until tender.  Drain, reserving liquid.  In another pan, melt butter and stir in flour and blend well.  Add  cheese sauce powder and salt, and blend.  Gradually add milk, stirring constantly.  Cook over low heat, stirring constantly until smooth and thickened.  Arrange alternate layers of celery and cheese sauce in casserole. Top with cheese sauce.  Bake at 350F oven for 20 minutes til lightly browned.  Serves 6.

 

NutritionFacts
Serving size:1 oz 
Amount per serving
Calories90
Calories from fat5
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.2g1%
Cholesterol 0mg0%
Sodium 407mg17%
Total
Carbohydrate 18.1g
6%
Dietary Fiber 7.9g32%
Protein 3.2g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
5.5% of calories from Fat
80.3% from Carbohydrates
14.2% from Protein