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.