Amish-Style Creamed Celery with Herbs

Name: Amish-Style Creamed Celery with Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 side-dish servings
Cuisine: International
Ingredients: 1½ pounds (680 g) trimmed celery: About 6½ cups once cut into ½-inch pieces. Include tender inner stalks, but reserve leafy tops for another use.; 3 cups (720 ml) water: For gently simmering the celery; drain before making the sauce.; 3 tablespoons (42 g) unsalted butter; 3 tablespoons (24 g) all-purpose flour; 1½ cups (360 ml) whole milk; ½ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon ground nutmeg: A small pinch that adds warmth without overpowering the celery.; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 teaspoon finely chopped fresh parsley: For garnishing the finished dish.

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Yield: 6 side-dish servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Quick Ingredients

1½ pounds (680 g) trimmed celery, cut into ½-inch pieces
3 cups (720 ml) water, for simmering
3 tablespoons (42 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
1½ cups (360 ml) whole milk
½ teaspoon fine salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
2 tablespoons finely chopped fresh parsley, plus 1 teaspoon for garnish

Do This

1. Wash and trim the celery, remove any tough strings, and slice into ½-inch pieces.
2. Bring the celery and water to a gentle simmer in a covered saucepan. Reduce the heat to low and cook for 10 minutes, until tender.
3. Drain thoroughly and set aside. Return the empty saucepan to the stove.
4. Melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute without browning.
5. Slowly whisk in the milk. Add the salt, pepper, and nutmeg; cook at a gentle simmer for 4 minutes, stirring until smooth and thickened.
6. Fold in the celery and 2 tablespoons parsley. Warm for 1 minute, garnish with the remaining parsley, and serve.

Why You’ll Love This Recipe

Celery gets its moment: Gentle simmering softens its bite while preserving its fresh, savory flavor.
Creamy without heavy cream: Butter, flour, and whole milk make a silky, comforting white sauce.
Simple, old-fashioned appeal: This Amish-style, country-kitchen side uses everyday ingredients and straightforward techniques.
Easy to pair: Serve it alongside roast chicken, baked ham, meatloaf, or a simple potato supper.

Grocery List

Produce: Celery, enough for 1½ pounds after trimming; fresh flat-leaf parsley.
Dairy: Unsalted butter; whole milk.
Pantry: All-purpose flour; fine salt; black pepper; ground nutmeg.

Full Ingredients

For the Tender Celery

1½ pounds (680 g) trimmed celery: About 6½ cups once cut into ½-inch pieces. Include tender inner stalks, but reserve leafy tops for another use.
3 cups (720 ml) water: For gently simmering the celery; drain before making the sauce.

For the Herbed White Sauce

3 tablespoons (42 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
1½ cups (360 ml) whole milk
½ teaspoon fine salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg: A small pinch that adds warmth without overpowering the celery.
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh parsley: For garnishing the finished dish.

Amish-Style Creamed Celery with Herbs – Closeup

Step-by-Step Instructions

Step 1: Prepare the celery

Wash the celery well, especially near the base of each stalk. Trim away the root ends and any damaged areas. If the outer stalks have noticeable strings, lift them with a vegetable peeler or paring knife and pull them away. Cut the celery crosswise into ½-inch pieces, splitting especially wide stalks lengthwise first so the pieces cook evenly.

Measure the remaining ingredients before you begin cooking. Have a whisk, a colander, and a 3-quart saucepan ready.

Step 2: Gently simmer until tender

Place the celery and 3 cups water in the saucepan. Cover and bring to a gentle simmer over medium-high heat, allowing about 5 minutes. Reduce the heat to low and cook, covered, for 10 minutes, stirring once halfway through.

Keep the liquid at a gentle simmer, approximately 190°F (88°C), rather than a vigorous boil. The celery should be tender enough to pierce easily with a fork but still hold its shape. If particularly thick or mature stalks need more time, continue cooking in 2-minute intervals until tender.

Step 3: Drain the celery thoroughly

Pour the celery into a colander and let it drain for 1 minute. Give the colander a gentle shake to release trapped water. Do not rinse the celery; keeping it warm helps it blend easily into the finished sauce.

Set the celery aside and return the empty saucepan to the stove. Good draining matters here: excess cooking water will dilute the creamy sauce.

Step 4: Make a pale butter-and-flour base

Melt the butter in the saucepan over medium-low heat, about 1 minute. Add the flour and whisk until it forms a smooth paste. Cook for 1 minute, whisking continuously.

The mixture should look pale and lightly foamy, with no browned spots. This brief cooking step takes away the raw flour taste while keeping the sauce light in color.

Step 5: Whisk in the milk and seasonings

Add the milk in a thin stream over 2 minutes, whisking constantly. Start with a small splash and whisk until smooth before adding more; this helps prevent lumps.

Whisk in the salt, black pepper, and nutmeg. Bring the sauce to a gentle simmer over medium-low heat and cook for 4 minutes, stirring frequently and scraping along the bottom and corners of the pan. It should become smooth and velvety, thick enough to coat the back of a spoon. Avoid a rolling boil.

Step 6: Fold together and serve warm

Add the drained celery and 2 tablespoons chopped parsley to the sauce. Fold gently with a spoon until every piece is coated, then warm over low heat for 1 minute.

Transfer to a warm serving bowl and sprinkle with the remaining 1 teaspoon parsley. Serve immediately while the sauce is silky and spoonable. This is a stovetop side dish; no baking or broiling is needed.

Pro Tips

Choose crisp stalks: Fresh celery with firm ribs gives the sweetest flavor and the most appealing texture after simmering.
Keep the roux pale: Browning the butter-and-flour mixture changes both the color and the gentle flavor of this classic white sauce.
Drain before combining: Even a few tablespoons of leftover cooking water can noticeably thin the sauce.
Adjust the consistency gently: If the sauce thickens too much, stir in whole milk 1 tablespoon at a time over low heat until it coats the celery comfortably.
Add parsley at the end: Brief warming preserves its fresh flavor and bright green color.

Variations

Dill and parsley: Replace 1 tablespoon of the parsley stirred into the sauce with 1 tablespoon finely chopped fresh dill. Keep the parsley garnish.
A little onion sweetness: Cook ¼ cup finely chopped yellow onion in the butter over medium-low heat for 5 minutes before adding the flour. This adds about 5 minutes to the cooking time.
Gluten-free version: Replace the all-purpose flour with 3 tablespoons of a gluten-free all-purpose flour blend labeled suitable for sauces. Check the consistency, as blends can thicken differently.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below for up to 3 days. Freezing is not recommended because the milk sauce may separate and the celery can become overly soft.

Reheat: Warm gently in a saucepan over low heat, stirring often and adding 1 tablespoon milk per cup of leftovers to loosen the sauce. Allow about 5–8 minutes, depending on the quantity, and heat throughout to 165°F (74°C). Avoid boiling.

Make ahead: Wash and slice the celery up to 1 day ahead and refrigerate in an airtight container. You can also simmer and drain it 1 day ahead, then refrigerate promptly. For the smoothest texture, make the white sauce just before serving; if using chilled cooked celery, allow an additional 3–5 minutes to heat it thoroughly in the sauce.

Nutrition (per serving)

Estimated for one-sixth of the recipe, using whole milk and unsalted butter. Optional variations and extra milk for reheating are not included.