Time 15m Yield 2 servings. Number Of Ingredients 9 Steps:
In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.
Time 15m Yield 2 Number Of Ingredients 9 Steps:
In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.
Time 15m Yield 2 Number Of Ingredients 9 Steps:
In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Wash and chop the celery, removing any tough stringy parts. Melt the butter in a heavy-based saucepan, shaking the pan occasionally. Season and pour on the chicken stock. Add the parsley. Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender. Add the milk. Use a a hand blender to purée. Sieve afterwards to remove any fibres. Heat a heavy-based frying pan for minute over moderate heat. Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning. Return soup to the saucepan and reheat gently. Pour into soup bowls and dribble a spoonful of cream into each one. Garnish with the browned almonds.
More about “carrot n celery amandine recipes”
Time 45m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 350F. Spray 2-quart shallow casserole with nonstick cooking spray. Cook carrots in large saucepan of boiling salted water just until tender. Meanwhile, melt butter in large skillet over medium-high heat. Add apples and raisins; sauté until apples are soft but still maintain their shape. Sprinkle with curry powder, celery seeds and nutmeg. Drain carrots; return to saucepan. Gently stir in apple mixture and wine. Spoon carrot mixture into casserole. Sprinkle with almonds. Bake about 20 minutes or until mixture is hot and almonds are lightly toasted.
