50 Shades of Celery

Serves 4

Notes from the Chef

Many years ago, my produce vendor had a deal on celery. This is the way it was prepared that weekend.

I remember one of the waiters answering a favorite customer’s question as to what it was. He replied, "It is S & M celery; it’s been whipped." The table convulsed with laughter.

My guests are always surprised by this dish and like it so much they ask me for the recipe.

Ingredients

• 1 small head (about 12 stalks) celery
• 3 Tbsp butter
• 1-2 Tbsp fennel seed, crushed
• Black pepper to taste
• 6 ounces dry white wine or dry vermouth

Preparation

1. Remove leaves from celery. Wash the stalks, then chop into 1/2-inch pieces.
2. Melt butter in a sauce pan. Add crushed fennel and pepper. Cook until fennel is warm (about 30 seconds). Add the celery pieces. Stir until coated with the butter. Add the wine or vermouth and cook over high heat until the liquid is evaporated, about 10-15 minutes.
3. Allow the celery mixture to cool, then process in a food processor or blender until semi-smooth. It should NOT look like baby food. Reheat before serving.

Nutritional Information per Serving

• 6 g Net Carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.