Celery Cashew in Cream Sauce
My mother-in-law who was from Iowa made this dish for it was one of my favorites. If anyone has a recipe for this please share.
From the Hillbilly Housewife
I did some searching online, but didn’t find anything exactly like the recipe you’re looking for. I did fine something interesting that combined toasted cashews, celery and garlic. I played with it a little and it made a very tasty side dish.
- 1/2 cup cashews
- 5 stalks of celery
- 2 tablespoons olive oil
- minced garlic (one clove)
- 1 tsp sweet paprika
- Salt to taste
- Chop the celery into small chunks. You don’t want them too big or it will take quite a while for them to cook down.
- Heat a skillet over medium high heat and toast the cashew nuts for a few minutes. Make sure you’re constantly moving them around so they don’t burn.
- Add the paprika and if you’d like a little salt and move them into a bowl.
- Heat the olive oil in the same skilled and cook the garlic until it starts to become fragrant. Add the chopped celery, cover the pan and simmer the mixture for 10 minutes or until the celery starts to soften quite a bit. Return the nuts to the pot and heat everything through.
- [img src=”http://www.hillbillyhousewife.com/site/wp-content/uploads/2013/08/bowl-of-cashews-300×200.jpg” alt=”” width=”300″ height=”200″ class=”aligncenter size-medium wp-image-23316″]
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