Celtuce is primarily grown for its thick stem. It's crisp and moist with a mild flavor. Peel the thick outer part and discard that prior to cooking or eating.
In the spinach soup recipe by Rachael Ray, I substituted celtuce for broccoli. I'll call my soup Spintuce instead of Spinoccoli.
(Serves 3)Saute shallots and garlic in buttery spread for 2 minutes.
Add potato, celtuce and thyme. Saute 5 minutes.
1 tablespoon Earth Balance Buttery Spread
1/4 cup shallots, diced
2 cloves garlic, crushed
1 medium red potato, peeled and shredded
3/4 cup celtuce, shredded
1/2 teaspoon thyme
Stir in stock. Bring to a boil. Add spinach and stir until it wilts, about 3 minutes. Blend. (I used my blender, taking care to prevent burns)
2 cups vegetable stock
4 cups fresh spinach, stems removed
Garnish with fresh grated Parmesan cheese and crushed roasted seeds.
2/3 cup Parmesan cheese, grated
2 tablespoon roasted crushed pepitas
I also stir fried the celtuce in this vegetarian stir fry, where I mixed in the pumpkin seed pesto I made previously for a custom platter recipe.
Stir-Fry Veggies & Pesto
(Serves 2)Stir fry vegetables in olive oil for 5 minutes, stirring frequently.
2 cups fresh vegetables of choice
(I used peeled carrot sticks, peeled celtuce sticks, sliced mushrooms, shallots and garlic)
1 teaspoon olive oil
Add sauce, sesame oil and pesto.
1 tablespoon soy sauce, reduced sodium
1 teaspoon sesame oil
2 tablespoon pesto
Serve over brown rice. Garnish with toasted sesame seeds.
1 tablespoon toasted sesame seeds
2/3 cup prepared brown rice
Have a great week!