plenty of celery
I have a gallon bag of celery, sort of dated, cut crudite style. Suggestions on what to do with it? I only have a day or two left.
You could braise it as a side dish:
Use some of the celery leaves, chopped, to garnish this dish, or save them for salads or for flavoring stocks, soups, sauces, and casseroles.
3 tablespoons butter
2 slices thick-cut bacon, chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 celery head, cut into short lengths
6 ounces (3/4 cup) chicken stock
1 each bay leaf and parsley sprig
Salt and pepper to taste
1. Melt the butter in a large heavy pan, then cook the bacon, onion and carrot until beginning to color.
2. Add the celery and cook over a medium heat for 2 to 3 minutes. Stir in the stock, bay leaf, parsley sprig, and salt and pepper and bring to a boil.
3. Cover and simmer gently for about 25 minutes, until the celery is tender and the liquid is reduced to a few tablespoons. Serve hot.
chop it, blanch it in some salted water, freeze it for adding to soup stock later. Or if you have a juicer, juice it and then you can freeze the juice for making a cream of celery soup.
If you want to use it now, use it in a stuffing/dressing.
Personally a big fan of celery stir fry. My dad does an awesome one --just wings it. Some recipes call for chinese celery - but regular works fine too. Here are two recipes that look tasty -- one shrimp, one plain:
* you can throw in cashews for protein if doing as a main instead of a side
Like the suggestion of celery soup as well -- lots of recipes out there -- here's one:
Melissa Clark offers this intriguing recipe for Celery Pudding Cakes with Strawberry Rhubarb compote: