Celery Victor
Celery Victor[edit | edit source]
Celery Victor is a classic French appetizer dish that features celery as its main ingredient. It is typically served chilled and is known for its refreshing and crisp flavors. This article will provide a detailed guide on how to prepare Celery Victor, along with some interesting facts and variations.
Ingredients[edit | edit source]
To make Celery Victor, you will need the following ingredients:
- 1 bunch of celery
- 2 cups of vegetable broth
- 1 cup of white wine
- 1 lemon, juiced
- 2 tablespoons of olive oil
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Instructions[edit | edit source]
Follow these steps to prepare Celery Victor:
- Start by cleaning the celery thoroughly. Remove any dirt or debris and trim off the ends.
- Cut the celery into 3-inch long pieces and blanch them in boiling water for about 2 minutes. This will help retain their crispness.
- Drain the celery and transfer it to a bowl of ice water to cool down and stop the cooking process.
- In a separate saucepan, combine the vegetable broth, white wine, lemon juice, olive oil, Dijon mustard, salt, and pepper. Bring the mixture to a simmer.
- Add the blanched celery to the simmering liquid and cook for about 5 minutes, or until the celery is tender but still firm.
- Remove the celery from the liquid and let it cool completely.
- Once cooled, transfer the celery to a serving dish and pour some of the cooking liquid over it.
- Refrigerate the Celery Victor for at least 2 hours before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Variations[edit | edit source]
While the traditional Celery Victor recipe focuses on the simplicity of celery, there are some variations you can try to add more depth of flavor:
- Add some chopped fresh herbs like parsley, dill, or chives to the cooking liquid for an extra burst of freshness.
- Sprinkle some toasted almonds or pine nuts over the Celery Victor for added crunch and nuttiness.
- For a tangy twist, you can replace the white wine with dry vermouth or add a splash of vinegar to the cooking liquid.
See Also[edit | edit source]
References[edit | edit source]
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