This is a very popular side dish at Amish functions and Pennsylvania Dutch buffets and it's always one of my favorites. I was finally able to replicate this dish at home so Jazlyn could try it and so I can have it whenever I'm craving it. The celery is cooked soft then coated with a sweet creamy sauce. Leftovers reheat wonderfully.
Amish Style Creamy Celery
4 cups diced celery
3/4 cup water, plus more if necessary
1 tbsp sugar
1/4 tsp salt
1/3 cup soy milk
1/4 cup brown sugar
2 tbsp soft dairy free margarine
1 tbsp flour
1 tsp vinegar
Place the celery, water, sugar and salt in a large saucepan. Bring to a boil over medium high heat. Cook, stirring occasionally, for 20-30 minutes or until soft. Add a little more water if it cooks away. Once the celery is soft, drain any additional water. In a separate bowl, combine the remaining ingredients. Add to the celery then cook and stir over low heat for 2-3 minutes or until thickened.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.