Creamed vegetables on toast are one of my favorite comfort foods, so I was thrilled to find a hundred-year-old recipe for a combination that was new to me. Creamed Celery and Green Pepper is delightful. The celery and the green pepper complement each other perfectly. The chunks of green pepper add flavor and reduce any bitterness in the celery. This quick and easy recipe is a keeper.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Creamed Celery and Green Pepper
1 1/2 cups celery, cut in 1-inch pieces
1 small green pepper (1/2 of a typical large supermarket green pepper), cut into vertical slices 3/4 inch wide, then halved
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups milk
Put celery in a saucepan, and cover with water. Using high heat bring to a boil, then reduce heat and simmer for about 10 minutes, or until tender. Remove from heat and drain. Stir green pepper pieces into the celery.
In the meantime, in a skillet, melt butter using low heat. Stir the flour into the butter; add salt and pepper. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. Add the celery and green pepper pieces, and bring back to a boil; remove from heat. Serve over toast.