|List of Ingredients|
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.
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
DRIED CELERY AU GRATIN
1 ½ c boiling water
1 ½ c dried celery leaf
4 T butter
3 T unbleached all purpose
1 ¼ c milk
½ t sea salt
½ c cheese sauce powder
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 350ºF oven for 20 minutes til lightly browned.
|Amount per serving|
|% Daily Value *|
|Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.|
5.5% of calories from Fat
80.3% from Carbohydrates
14.2% from Protein