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This is the perfect side dish for roast chicken, stuffing, and mashed potatoes. My family really liked it just as it was written (even though I forgot to put the carrots in...); the rosemary seems to take a little of the "edge" off the celery taste, which is a good thing. In researching recipes for an Amish version of creamed celery, I found out that since all Amish weddings take place in the month of November, this dish is a staple at the wedding meal. Celery is abundant in their fields at that time, so it really IS a good way to use up celery! Excellent recipe; we'll be making it many more times!
Like the other reviewer I did sautee an onion and I added some minced garlic in the butter before making the sauce. I used fresh rosemary (which I love) and served it over pasta topped with some grated parmesan. Wonderful! Made for Spring PAC 2011.
Delicious! I sauteed an onion in the butter before making the sauce and left out the carrot. Then I added some leftover roquefort to the sauce and served over pasta. I always love a meal where I have everything already on hand. Thanks for sharing!! I will make this again.