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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?

amysarah is a trusted home cook.

asked almost 6 years ago

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11 answers 1342 views
6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added almost 6 years ago

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

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5242e966 33b2 40fd be9b 92606991300f  sara clevering
added almost 6 years ago

I posted a recipe on my blog recently: http://threecleversisters... 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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8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 6 years ago

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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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

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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1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 6 years ago

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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3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 6 years ago

I'm not the hugest celery fan myself, but found this soup to be surprisingly delicious: http://www.myrecipes.com...

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357b354b 4c02 43ad 8664 b674194054ea  me.pie.cookbooks
added almost 6 years ago

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

5242e966 33b2 40fd be9b 92606991300f  sara clevering
added almost 6 years ago

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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2e76cf97 2d3d 429e a4b4 7be0bcf4c88d  headshot
added almost 6 years ago

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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1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 6 years ago

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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Ec30261f e677 492c 9ab6 670678db31fd  dscn3372
added almost 6 years ago

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...

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