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TOO MUCH CELERY

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A friend gave me a lot of celery and I don't know what to do with it. Has anybody made like celery confit? All ideas very welcome.

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  1. Celery holds it's own for a long time, so don't feel pressed to use it all up right away. Put it into any salad; chicken, tuna, egg....you get the idea.
    Find recipes which utilize the "trinity" of celery, bell pepper and onion (go to foodtv.com and check out Emeril's reicpes)
    Put it into soups for texture.
    Serve it up as an appetizer with some cream cheese inside it.
    Crunch on!

    1 Reply
    1. re: monavano

      Speaking of the New Orleans "trinity," I chop up the three, then in put enough in sandwich bags, and freeze, for one recipe. Makes for a really quick jambalaya, soup, etc.

    2. I have this problem on a regular basis. There's a good celery salad recipe on freshdirect.com from the 'Celebrate' cookbook...cannot remember the author, one of the 'Silver Palate' women...(I think). It has mint in it and is really nice, light and refreshing. Just search under celery and the recipe will pop-up.

      1. Too use up little bits at a time:
        -add to tuna salad, waldorf salad, chicken salad
        -stock or other slow cooking things that need carrot/celery/onion
        -make ants on a log and donate to a classroom's end-of-year party or b-ball game :)

        1. Crudites: Cut up celery sticks and serve with some yummy dips. The other night I made a *divine* sauce which could be a dip or salad dressing.

          Into blender: a couple of cloves of minced garlic, a little dried dill, crumbled feta, some buttermilk. (equal parts buttermilk and feta, I think - I don't have the recipe on me). Then with blender/processor on, stream in some olive oil, then season with pepper. I make sauces and dips all the time and this is one of the best ones ever. I wanted to eat it with a spoon right out of the fridge - wait, I was eating it with a spoon right out of the fridge!

          1. It is actually really good roasted! Clean some stalks, cut the ends off, and make sections a few inches long, splitting (the long way) the wider pieces. Lavishly drizzle on some olive oil, add some salt and pepper, and pop into a hot oven. Turn after a bit, and turn again after several more minutes. Bake till browned along the edges. But, be more cautious than I was when eating them. With the moisture content being high, the celery retains heat for a spell. I burned my lower lip, and had a fuller lip for a few days!

            1 Reply
            1. re: Seldomsated

              On a similar theme, I've made this and thought it was quite delicious:
              http://www.101cookbooks.com/archives/...