Braised Dandy® Celery and Carrots with Blue Cheese and Tarragon Dressing

Braised Dandy® Celery and Carrots with Blue Cheese and Tarragon Dressing 1200x800

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PREP TIME
15 minutes
COOK TIME
5 minutes
TOTAL TIME
15 minutes
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YIELD
4 servings

What You Need

  • 2 tbsps. butter

  • 1 cup red onion, julienned

  • 12 oz. baby carrots

  • 12 oz. Dandy® Celery (4-5 stalks), cut into 1” long bias cuts, leaves reserved

  • 3 cloves garlic, grated

  • 1/8 tsp. white pepper

  • Pinch of cayenne pepper

  • 2 tbsps. sodium soy sauce

  • 1/4 cup water, vegetable, or chicken stock 

  • 4-5 each whole walnuts, finely grated for garnish

  • 3 tbsps. Champagne vinaigrette

  • 1 tbsp. Dijon mustard

  • 2 tsps. honey

  • 1/3 cup extra-virgin olive oil

  • 1 tbsps. fresh tarragon, minced

  • 1/4 cup Stilton blue cheese, crumbled

  • Salt, to taste

Make It

  1. Preheat large sauté pan on medium-high heat. Add butter to pan and swirl. Add onions, toss once and then spread out. Allow to slightly brown and then add carrots and repeat. Finally, toss in Dandy® celery and continue to cook; about 1-2 minutes.
  2. Add garlic, white pepper, cayenne and stir. Deglaze with soy sauce and water or stock (making sure to scrape the brown bits from pan) and season to taste.
  3. Cover with lid, turn down heat to low-medium and simmer, 6-8 minutes or until carrots are fork tender. Transfer to serving plate and drizzle with blue cheese tarragon dressing. Garnish with Dandy® celery leaves and grated walnuts.

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