Help for the celery-challenged

I recently impulse-bought a big bag of celery (3 heads.) 2 3/4 heads remain, taunting me every time I open the vegetable drawer. While I often use celery as an ingredient - soups, stews, braises, chopped in salads, etc. - that only takes a stalk or two. It has never appealed to me enough to 'get' it in a starring role. I must be missing something. Anybody have suggestions for a good celery-centric recipe, preferably that uses a lot?

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Helen's All Night Diner
Helen's All Night Diner November 2, 2011

Do you have any French cookbooks? I would recommend a braised celery. Here's a recipe I found on line: http://10minutefrenchcooking.blogspot.com/2010/01/braised-celery.html

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sarabclever
sarabclever November 2, 2011

I posted a recipe on my blog recently: http://threecleversisters.com/2011/10/06/celery-anchovy-salad/ because I had the same problem. (I should add it here, actually). It's a bit "summery" I'm afraid but it's easy. I've seen the braised celery in Julia Child. I made it once and to my suprise my husband really liked it. (I can't remember what I thought, except that the idea of braised celery was so odd). I am curious to hear what others suggest as I often have a glut of celery. Actually, I always mean to eat it as a healthy snack but that never happens.

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sexyLAMBCHOPx
sexyLAMBCHOPx November 2, 2011

There was a hotline question a few days ago about celery. I found it very helpful. What about cream of celery soup or pureeing into mashed potatoes or a smoothie?

http://www.food52.com/foodpickle...

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pierino
pierino November 2, 2011

In Rome they use celery abundantly. Coda alla vaccinara (oxtail) being a good example. When you buy celery try to get the tops too as they are packed with flavor. In Italy it would be a crime to trim them off and throw them away. But a slowly braise oxtail with celery is mighty fine.

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amysarah
amysarah November 2, 2011

First: yes, I have roughly 9523 French cookbooks (only a slight exaggeration) - including JC's Art of...thanks for reminding me.

Thanks for the celery/anchovy salad idea - sounds promising. My devotion to anchovies knows no season. Also, missed the earlier question here about celery - will investigate.

Re: celery tops - yes, I always use them (in fact, sometimes that's all I use.) Almost an herb, really. Also true about celery in Italian cooking - have always liked it 'in' recipes (e.g., meat braises,) but am trying to get on board with dishes where it 'is' the central element. If that makes sense.

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hardlikearmour
hardlikearmour November 2, 2011

I'm not the hugest celery fan myself, but found this soup to be surprisingly delicious: http://www.myrecipes.com/recipe/celery-soup-with-apples-blue-cheese-10000001955948/

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Angela @ the well-worn apron

I've made this soup too and it IS delicious!

sarabclever
sarabclever November 2, 2011

PIerino reminded me of a celery recipe in Marcella Hazan's cookbook--a meatloaf with celery leaves (that is, if I recall first browned on the stove and then roasted in the oven). It's wonderful!

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linzarella
linzarella November 2, 2011

Saveur had a great article about slow cooking vegetables. It featured an interesting looking recipe for braised celery with tomatoes. See here - http://www.saveur.com/article...

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amysarah
amysarah November 2, 2011

More good ideas. That soup with blue cheese and apples sounds great. Thanks! I seem to be most drawn to celery things where the second string layers (blue cheese, anchovies) are pronounced flavors. Makes sense I guess, for a non-celery person.

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MaryMaryCulinary
MaryMaryCulinary November 2, 2011

This was the soup I ate all winter last year. It's easy, tasty and uses lots of celery. Even my celery-hating friend enjoyed it. I skip the cream but always sieve it. Hope you like it!
http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/leslie_brenners.html

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