Celery Almandine Recipe - Allrecipes.com
Celery Almandine Recipe
  • READY IN 25 mins

Celery Almandine

Recipe by  

"This is a wonderful recipe that my Aunt Stevie shared with me at my engagement party over 35 years ago! This is a super easy, rather elegant, slightly crunchy, kinda nutty side dish--and I really don't even care much for celery."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.
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  • Cook's Note:
  • This can be started early, even a day ahead, and finished just before you're ready to serve the main course. Toast the almonds, add the remaining ingredients, cover and refrigerate until you're nearly ready to serve. This side dish is especially good with Asian-style dishes, like my pork chops Indonesian.

Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2013

The taste is fantastic. It is very easy to put together once the nuts are shelled (I used pecans because I have them on hand!) The ginger adds to the flavor without distracting the taste or smell of the celery. I'll be having this again soon!

Most Helpful Critical Review
Jun 21, 2014

Kind of bland. And that's after adding a clove of garlic and chopped green onion. Maybe some dried cranberries next time? But there probably won't be a next time.


7 Ratings

Oct 02, 2014

Very tasty something to do with that extra celery. It really adds to the dinner table. No changes did cook a bit loner as I liked the celery more cooked

Nov 25, 2013

I made this for my husband who typically tuns up his nose whenever celery is in front of him, but he very much enjoyed this and asked for it again! This will make its way into my recipe book.

Nov 08, 2013

I enjoyed this but my husband not so much. I would probably try making this with olive oil instead of butter to make it a little healthier.

Oct 05, 2014

We still really like this recipe. It is 5 star as written, although I've now tweaked it for our family. I double the almonds, melt in an extra 2T of butter right before adding the celery, and I don't measure the celery anymore; I just use one head. Watch those almonds and be sure to stir often- they turn quickly at the end! I use a bouillon cube and 1tsp. of Better Than Bouillon interchangeably depending on what I have on hand (usually the latter). I also use onion powder (same amount) more often than dried minced onion because I never have it. We like the celery cooked a bit more, so I put a lid on after adding the celery and stir often, measuring 'doneness' with a fork. The leftovers reheat well enough for home use, but if you're making it in advance to bring somewhere, definitely follow the Cook's Note instructions. We usually eat this with chicken fried rice and green onion cakes. (Edited to add adaptations.)


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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