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celery recipes

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I have more celery than I can use before it goes limp. I needed it and it was buy one get one andgreedy Suzi couldn't pass up a freebie. So now there is only so many. Peanutbutter stuffed, cream cheese and olive stuffed celery sticks we can eat. Any thoughts?

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  1. This should keep you busy for a while: http://www.mariquita.com/recipes/cele... BTW, one great tip I learned on this site is to wrap celery, unwashed, in aluminum foil. It keeps it fresh for a long time...good luck!

    1 Reply
    1. re: critter101

      Thanks for the tips

    2. This braised celery is really good: http://lemonsandanchovies.com/2011/05...

      3 Replies
      1. re: GretchenS

        The description of the dish in the link is prompting me to add celery to my grocery list -- something I literally never do outside of needing it for soup or stew, because I can't stand it normally.

        Could this finally be the recipe that makes me swoon for that stringy green beast? If so, thanks for posting it!

        1. re: megjp

          It does look quite tasty. I wouldn't have made that food leap but it sounds nice, and far from the usual suspects

          1. re: megjp

            I'm the same way, but I roasted some "what do I do with the rest" celery recently with potatoes and carrots and really liked it. I will give this one a try too!

        2. cream of celery soup from epicurious. If you don't have celeriac, just use extra potato, or some carrot works well too.

          1. When I get too much celery from my CSA (which is every time I get celery, really) I cut it into 3 inch lengths and put it in the dehydrator for a few days until leathery. Then, when i want it for soup, I just reach into a ziplock and pull out what I need.

            1 Reply
            1. re: ldkelley

              Do you store them in the fridge or in the pantry?

            2. Stir fried celery with tofu skin - a very nice Chinese dish.

              1. Chop the stalks, and add the pieces to a blender with 2x the amount of water. Blend until pulverized. Let the solids separate, or filter the liquid, and use the liquid in soup or for other recipes requiring stock or water.

                Or just chop the celery and blanch, then freeze quickly, and use for soup later.

                1. I start lots of dishes by sauteeing onion and celery; for that purpose it doesn't matter if it's a bit limp.

                  There's a good celery soup recipe in Jacques Pepin's new book--very simple, but satisfying if you like celery, which I do.

                  1. This is another really good Lidia recipie that we make often!
                    http://lidiasitaly.com/recipes/detail...