32 potato celery artichoke Recipes

artichokes, olive oil, onion, stalks celery, potato, bay leaf, water (to cover ), heavy cream, salt (to taste), white pepper, pine nuts, toasted and chopped

potatoes, mayonnaise, prepared mustard, salt & freshly ground black pepper, radish, sliced, fresh dill, chopped, celery, chopped, chili pepper, sliced, blue cheese, crumbled, bacon, cooked and crumbled, egg, hard-boiled and chopped, tomato, chopped, pineapple, chopped, cashews, chopped, lemon zest, cucumber, chopped, carrot, shredded, pickle relish, lima beans, cooked, corn, cooked, chili powder, red onion, chopped, fresh basil , torn, fresh mozzarella cheese, chopped, salami, chopped, artichoke heart, chopped, olive, sliced, shrimp, cooked and chopped (or use salad shrimps), capers, drained, lemon, sliced, apple, sliced, ham, chopped, smoked cheese, grated

artichokes, fresh, carrots, cut in thick slices, potatoes, cut in chunks, green onions, coarsely chopped (or 1 onion, finely chopped), olive oil, fresh dill, finely chopped, stalk celery, finely sliced, lemons , juice of, flour, sea salt, pepper, water

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

olive oil, chopped red onions, chopped potatoes, carrots, peeled and chopped, celery, chopped, garlic (minced ), sea salt, bay leaves, chicken stock, frozen artichokes, dry sherry, crumbled saffron, lemon juice, lemon zest, orange juice, orange zest, pepper, parsley, sour cream, marinated artichokes

olive oil, chopped onions, chopped potatoes, carrots, peeled and chopped, celery, chopped, salt, bay leaves, vegetable stock (or water), artichoke hearts, cut into quarters (14 oz. can or a 9 oz. package. frozen artichokes will work), dry sherry, crumbled saffron, lemon juice, orange juice, grated orange rind, fresh ground black pepper, fresh parsley, chopped, sliced lemon , rounds

lemon, kilogram ) russet potatoes, peeled and cut into quarters, jerusalem artichokes, peeled, celery root (celeriac), peeled, cut in half, then cut into thick slices, unsalted butter, at room temperature, sea salt and freshly ground black pepper

celery roots (celeriac; 1 3/4 lb total), trimmed, peeled, cut into 1-inch cubes (about 8 cups), russet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups), low-salt chicken broth, whole milk, garlic cloves, peeled, fresh thyme sprigs, fresh bay leaf, unsalted butter, divided, jerusalem artichokes (also called sunchokes), scrubbed, extra-virgin olive oil, chopped fresh thyme (for garnish )

cream of celery soup, cream of mushroom soup, cream of potato, water, artichokes, drained, quartered, half and half, butter, green onions, chopped, shrimp, lump crab meat, salt and pepper to taste

potatoes, shredded, yellow onion, grated, fresh thyme leaves, chopped, pepper, celery salt (this replaces table salt, so add salt if you are using celery seed), olive oil, shiitake mushrooms, sliced, cremini mushrooms, sliced, garlic cloves, chopped, fresh thyme leave, chopped, artichoke bottoms, sliced (in water), salt, pepper, toasted pine nuts, vegan sour cream

red potatoes , scrubbed (i ve used small ones and it works ok), artichoke hearts, quarters drained rinsed and blotted dry (non marinated), diced celery, red bell pepper, seeded and diced, red onion, diced, mayonnaise, dijon mustard, prepared horseradish, chopped fresh parsley, salt & freshly ground black pepper

lemons, halved, artichokes, canned low-salt chicken broth, extra-virgin olive oil, bay leaf, red-skinned potatoes, salt, bay leaf, mustard seeds, celery seeds, stem saffron, mussels , scrubbed, debearded, chopped shallots, unsalted butter, green onions, finely chopped, chives, chopped

red bliss potatoes, artichoke hearts, peas , blanched fresh are best but frozen are okay, celery, diced, mustard seeds , toasted in a skillet 1 minute, light mayonnaise, dijon mustard, honey, water, garlic clove, finely minced, dill, freshly chopped, mint, freshly chopped, lemon juice

olive oil, lamb chops , shoulder cut, 1 1/4 inches thick, salt and freshly ground pepper, spanish onion, coarsely chopped, carrots, coarsely chopped, stalk celery, coarsely chopped, red wine, port, chicken stock, bay leaf, fresh thyme sprigs, plus chopped leaves for garnish, cold butter, potato-artichoke gratin , recipe follows, parsley, chopped for garnish, artichokes, onion, chopped, lemon, quartered, dry white wine, baking potatoes , like russets, thinly sliced on a mandoline, salt and freshly ground pepper, heavy cream, fresh thyme, chopped fresh thyme, freshly grated parmigiano reggiano, fresh bread crumbs

chicken stock, preferably homemade, beef stock, preferably homemade, water, dry white wine, artichokes, boiling potato, peeled and quartered, onion, quartered, celery, chopped, turnip, peeled and halved, leek, white part only, chopped, fresh parsley sprigs, fresh lemon juice, herbes de provence, crumbled, dried oregano, crumbled, celery salt, dried marjoram, crumbled, ground coriander, half-and-half, butter, all-purpose flour, artichoke stock, madeira wine, nutmeg, freshly grated, hot pepper sauce, salt

olive oil, garlic, minced or pressed, onion (about 1/2 lb.), peeled and chopped, carrot (about 1/4 lb.), peeled and thinly sliced, stalks celery (about 6 oz. total), rinsed and thinly sliced, fat-trimmed, boned lamb shoulder, cut into 1-inch chunks, fat-skimmed chicken broth, diced tomatoes, dry red wine, fennel seed, dried rubbed sage, baby artichokes (1 1/2 in. wide ) or 1 package (8 oz.) frozen artichoke hearts, thawed, vinegar, skinned potatoes (about 1 1/2 in. wide), scrubbed and cut into quarters, chopped parsley, salt and pepper

swanson chicken stock, champagne or 1 cup other sparkling wine, black truffle juice, leek, chopped (about 1 cup), stalks celery, chopped (about 1 cup), carrot, chopped (about 1/2 cup), garlic cloves, minced, fresh lemon thyme leaves, cornish hens (about 1 1/2 lb) or 1 poussin (baby chicken), artichoke hearts, cooked and sliced (about 1/2 cup), diced cooked potato, green onions, diagonally sliced (about 1/4 cup), roasted garlic cloves, unsalted butter

fresh whole artichokes, turnip, chopped, onion, chopped, stalks celery, chopped, potato, peeled and chopped, garlic, cinnamon, chicken stock, white wine, sherry wine, cream