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Celery Squares with Celery Cream Sauce

Celery Squares with Celery Cream SauceThis entree is best with a side of baked potatoes or parsley potatoes.

Serves 4.


  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 1/2 c chopped nuts
  • 1/2 c tomato juice
  • 1 Tbsp Parmesan cheese (divided use)
  • 3/8 tsp season salt
  • 1 Tbsp melted butter
  • 1 c dry whole wheat bread crumbs (divided use)
  • 1 egg, lightly beaten
  • 4-8 salad olives, sliced

Celery Cream Sauce*:

  • 2 Tbsp butter
  • 1/4 c celery, minced
  • 2 Tbsp all purpose flour
  • 1 c vegetable broth
  • 1/2 tsp dehydrated minced parsley
  • 2/3 c heavy cream
  • 1/8 tsp salt or to taste


  1. Preheat oven to 350 degrees F and butter an 8 x 8 x 2 inch baking dish. Dust with 1/4 cup of the whole wheat bread crumbs and set aside.
  2. Place the celery, onion and chopped nuts in a kitchen chopper or food processor and pulse until coarsely ground.
  3. Place in a large bowl and add tomato juice, 1/2 tablespoon of the cheese, season salt, melted butter, the remaining 3/4 cup of the bread crumbs, and the egg. Blend well.
  4. Spread evenly in the prepared pan and add the sliced olives in a pleasing pattern. Sprinkle with the remaining 1/2 tablespoon of Parmesan cheese.
  5. Bake 45 minutes. Allow to stand 5 minutes before cutting in squares and serving with the Celery Cream Sauce.

*For the sauce, melt butter in a small saucepan. Add celery and cook 2-3 minutes or until tender. Add flour. Cook over medium heat, and stir as mixture bubbles for 1 minute. Add broth and parsley. Bring mixture to boil. Stir while boiling for 2 minutes Remove from heat. Stir in cream and salt. Heat just to simmering and serve. Do not allow to boil.

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