Celery Roses Stuffed with Herb Cream Cheese

atableforrue.blogspot.com November 08, 2013

Photo by Gammagirl J.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from keyingredient.com

Ingredients

  • Herb Cream Cheese

  • (Makes 16 tablespoons)

  • 1

    Tablespoon Fresh Parsley, minced

  • 1

    Tablespoon Fresh Chives, minced

  • 1

    Tablespoon Fresh Marjoram, minced

  • 1

    Teaspoon Fresh Thyme (lemon thyme if you have it)

  • 1/2

    Teaspoon Fresh Lemon Zest

  • 1

    Tablespoon Lemon Juice

  • 1/4

    Teaspoon Garlic Powder

  • 1/8

    Teaspoon Sea Salt

  • 4

    ounces of Light Cream Cheese (50% less fat), at room temperature

  • For roses you will need 6 long stalks of celery, separated, washed and dried.

Directions

Directions Mix the herb cream cheese ingredients together until smooth. Don't use a food processor for this or the cream cheese will turn green. Spread cheese mixture on each rib of celery, making sure to clean the sides; do not overfill. After you have all six ribs filled, stack them together beginning with the smaller center ribs of the celery. Press together gently so as not to squeeze out the cream cheese. Wipe the edges clean after you have them all formed together. The more celery ribs you add the more your "flower" will take shape. The celery stalk I used today did not have small center stalks. I think those would make a better center than what I show here so use those if you have them. Once you get all your stalks together, lay it down on a cutting board lined with Saran Wrap, wrap the celery rolls and place in refrigerator for at least 30 minutes. Remove from refrigerator, remove plastic wrap and carefully cut into 1 inch thick slices. Clean you knife off after each cut. Now that I see them plated, I think it would be a good idea to rotate the celery roll after each cut. You can see by the top flower that it kept it's round shape, where as the lower flowers have a flat side to them. Your roses may look different depending on the size of the celery stalks you use. Experiment with different herb combinations or add some spices to the mix and make them a Mexican, Italian or Greek flavoring combination. Mix the herb cream cheese ingredients together until smooth. Don't use a food processor for this or the cream cheese will turn green. Spread cheese mixture on each rib of celery, making sure to clean the sides; do not overfill. After you have all six ribs filled, stack them together beginning with the smaller center ribs of the celery. Press together gently so as not to squeeze out the cream cheese. Wipe the edges clean after you have them all formed together. The more celery ribs you add the more your "flower" will take shape. The celery stalk I used today did not have small center stalks. I think those would make a better center than what I show here so use those if you have them. Once you get all your stalks together, lay it down on a cutting board lined with Saran Wrap, wrap the celery rolls and place in refrigerator for at least 30 minutes. Remove from refrigerator, remove plastic wrap and carefully cut into 1 inch thick slices. Clean you knife off after each cut. Now that I see them plated, I think it would be a good idea to rotate the celery roll after each cut. You can see by the top flower that it kept it's round shape, where as the lower flowers have a flat side to them. Your roses may look different depending on the size of the celery stalks you use. Experiment with different herb combinations or add some spices to the mix and make them a Mexican, Italian or Greek flavoring combination.

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