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Garlic Flavored Celery Victor Recipe
|Garlic||1 Clove (5 gm)|
|Olive oil/Other salad oil||2⁄3 Cup (10.67 tbs)|
|Bouillon/Consomme||2 Cup (32 tbs), undiluted|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|White pepper||1⁄8 Teaspoon|
|Anchovies/6 tomato wedges / 6 slices hard cooked egg||6|
Serving size: Complete recipe
Calories 1610 Calories from Fat 1364
% Daily Value*
Total Fat 152 g234.4%
Saturated Fat 22 g109.9%
Trans Fat 0 g
Cholesterol 90 mg
Sodium 3640.3 mg151.7%
Total Carbohydrates 22 g7.4%
Dietary Fiber 14.6 g58.4%
Sugars 5.6 g
Protein 38 g77%
Vitamin A 506% Vitamin C 128.4%
Calcium 38% Iron 51.2%
*Based on a 2000 Calorie diet
Wash celery hearts without separating stalks.
Cut length wise into 2 or 4 pieces, depending on size.
Trim off most of leafy top.
Cook in bouillon or consomme until tender.
Lift out celery carefully, drain well, and place in a shallow dish to cool.
Remove garlic from oil.
Blend the vinegar, oil, salt, and pepper together.
Pour over the celery pieces.
Chill, turning celery occasionally.