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Best way to use up dry celery from CSA?

I got a big bunch of celery from our CSA which I was excited to use in salads. I was initially thinking I would do Ina Garten's celery salad with the anchovy dressing. But I tried the celery and it's not so hot -- very dry. I would use it in soups, stocks, etc., but it's a fairly big bunch and I doubt I can use it all that way. Any other suggestions for how to get rid of it in one fell swoop? I recently made cream of celery soup and wasn't a huge fan.

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  1. If all else fails and you don't think its suitable for eating you could cut it up and freeze it for use a few chunks at a time in veggie and chicken stocks.

    1. Marcella Hazan has a really wonderful recipe for celery braised with tomato and pancetta. You can really eat a lot of celery cooked this way!

      If you don't eat meat, she has another good version where it's braised with potatoes and lemon.

      Both of these are in Essentials.

      1 Reply
      1. re: Westminstress

        I second the suggestion for braised! I am not a huge fan of raw celery except for in very limited applications, but braised, it's a whole different animal.

      2. I would make an experimental amount of slaw, shredding celery, a carrot, a small onion, and some unpeeled cucumber or zucchini. Salt and pepper it, add vinegar, water, and sweeten to taste, or toss with a simple vinaigrette. Let it chill for a day before sampling. The juices exuding from the other vegetables will rehydrate the celery.
        If the flavor of the celery is okay, this slaw should taste good as a side, or as an add-on for sandwiches. If the celery is super-bitter, I wouldn't use it, not even for stocks.

        I like celery leaves - a lot - as a salad green and a soup ingredient.

        1. Maybe your celery soup just needs more work. I always use the remnants of celery in soup when it's no longer presentable fresh, and I think it's remarkably good for leftover vegetable.

          2 Replies
          1. re: GH1618

            I think my issue is I'm not a huge fan of celery's flavor. I usually like it more because of its texture and the crunch it adds to dishes like salads, so when I end up pureeing it into the soup it loses the one aspect I really like about it.

            1. re: arielleeve

              That explains it. I never purée my celery soup.

          2. Try putting a few stalks in a tall cup of water overnight, *hopefully* they will drink enough water to rehydrate and become crisp amd juicy and you can do that with the rest of the celery as well

            3 Replies
            1. re: Ttrockwood

              Hmm, will do! Maybe then I can use it for the celery salad I was so excited to make :)

              1. re: arielleeve

                Ttrockwood is right, celery re-absorbs water very well. I slice older celery into nibble-size sticks or chop into little crescents, soak in cold/icewater bath for at least a half hour, and use the sticks for crudites and pop the bits into the freezer for stews, beans, stocks.

                1. re: DuchessNukem

                  When i was a kid we put the celery in water with red food dye-and got pink celery!! It was really funny

              1. I would use it for stock or mirepoix. I'm not a big fan of celery, so any time I buy a bunch for a stalk or two, I pulse the rest in a food processor and freeze it for the next time I need to make a mirepoix. The fine texture is especially good if you're making something like ragu Bolognese.

                1. I use celery as part of my roasted mirepoix blend that I keep in the fridge for use in other dishes such as rice, potatoes, sauces, gravies, etc. Basically, cut up stalks of celery, peeled & quartered onions, peeled & cut up carrots, and peeled & whole smashed garlic cloves. Place on a lined baking sheet with a drizzle of olive oil and roast in a 375F degree oven for 25 minutes or so or until carrots are tender (ADD THE GARLIC DURING THE LAST 15 MINUTES OF ROASTING), stirring veggies to evenly caramelize.

                  Spoon everything into a food processor along with any residual oil; puree, add more oil if you need to be able to agitate the machine. Puree until smooth. Spoon into a covered container and keep in fridge or freezer. Use as needed. I don't season the puree because while making other dishes, they can be seasoned individually.

                  You can also season this mixture and add more olive oil to make a dressing for salads or use as is for a sandwich spread (season first as desired). I've used this seasoned with red masala seasoning for a sandwich spread and it's great on a roasted or grilled veggie sandwich, grilled cheese or mixed into chicken salad. Lots of uses.