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Celery, celery, lots of celery...what to do?

Richard Kilgore

By Richard Kilgore
in Cooking

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christine007

christine007

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chop it up with some onions and marinate for a couple of days in good Italian dressing, add carrots if you like.

and olives. yum.

also, mix blue cheese with cream cheese and stuff em. I could live on that.

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judiu

judiu

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Stuff 'em with homemade pimento cheese, with pecans on top. YUM!

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Marigene

Marigene

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I have made a celery/green olive/onion salad using a little olive oil, white wine vinegar, oregano and s/p as the dressing. It sounds weird but tastes really good.

lala

lala

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I don't care for celery, but I love braised celery! It's important to "destring" the celery first, then cut into your preferred size pieces and poach in a shallow pan of chicken stock. Serve warm, or chilled with a vinaigrette.

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MelissaH

MelissaH

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Bump.

 

We have a surfeit of celery sticks, left over from a party. Any new ideas of things to do with it? I'm not a fan of eating raw celery in large quantities, although a little is fine in something like a waldorf salad or chicken salad or other varieties of the salads I think of as the types you might serve in a crunchy shell to a ladies' luncheon. Alas, mid-November is not really salady-type weather in upstate NY, and I'm a different sort of lady who lunches.

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Oswego, NY

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Lisa Shock

Lisa Shock

Posted
Posted

You could make stock, then freeze the stock. Dice it then roast and freeze for later use.

 

We're about a week away from Thanksgiving. It should last fresh until then. Thanksgiving ideas: stuffing, mirepoix for gravy, braised celery side dish, salad, stock for soup, and save some for make casseroles with leftovers.

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Anna N

Anna N

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You could make Gabrielle Hamilton's Celery Toasts from the NYT. 

Celery soup. 

Braised celery. 

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Anna Nielsen aka "Anna N"

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blue_dolphin

blue_dolphin

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I'd like to try Dan Kluger’s recipe for Celery Salad with Pear, Feta, Olives and Jalapeño that appeared recently in the WSJ. 

 

A few celery soup recipes that I like from the times when my CSA was bombarding me with celery the size of a baseball bat!

Creamy Celery Soup - Most of the celery gets cooked with onion, leeks and garlic before being puréed.  A smaller amount gets braised gently in butter and added at the end and adds a nice bit of textural contrast.  "Creamy" is in the name, but the recipe uses 4 cups of chicken stock and 1/4 cup of cream so it's not a heavy soup.

 

Celery Soup with Cashel Blue Cheese from Delia Smith's Christmas is very yummy.  I've made it with a variety of different blue cheeses

 

I was drawn to this Celery and Pear Bisque in part by its use of dark green leek tops which I always hated to discard when they were lovely and fresh.  Like the first recipe, I like the contrast of the smooth soup and the garnish, in this case, finely chopped fresh pear.

 

And I second @Anna N's suggestion of Gabrielle Hamilton's celery toasts.  I've made them several times. 

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