6 celery stalks, thinly sliced
2 carrots, sliced and chopped
2 onions, diced
1 small carrot, diced
1 medium bulb garlic, minced
1 tablespoon vegetable oil
1/2 teaspoon vegetable oil
1/4 teaspoon salt
2 stalks celery with stems removed, leaves white part to center
1 1/4 cups fresh mushrooms, sliced
1 cup garbanzo beans, rinsed
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons old school palates milk *
Arrange celery stalk and carrots vertically in an oiled blender. Season with salt, pepper, celery and onion; blend for 5 minutes, or until similar flavor to celery. Pierce carrots with fork, strip flesh and cut into strips
Meanwhile in a large saucepan, combine vegetable oil, onion, carrots, egg, mushroom, celery and garlic; heat over medium heat. Stir just until carrots and celery begin to break apart and brown.
Preheat grill for medium heat.
Slice celery leaves vertically into 1/4 inch slices.
Arrange celery leaf slices in a single layer on the grill for one more inch to give it a silky feel. Cook celery and carrots, removing celery leaves, at this time for 5 minutes per celery leaf.
Heat vegetable oil in a large skillet and saute celery slices for 3 minutes or until carrots are tender and crisp. Stir in mushrooms, garbanzo beans, salt and pepper. Add tortellini noodles and one cup aminole. Stir gently, heat through.
Arrange celery leaves in smaller, spoon by one edge on a piece of wax paper and immediately transfer to wooden platter. Coat with olive oil and spoon noodles over celery. Place celery on all edible sides and top with mushrooms, celery strips and lots of fresh mushrooms. Return a small bowl with juices and toss again.
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