What to do with celery

twink

i shave a bit off the bottom of mine and stand it in plenty of water which i change daily and the celery lasts quite a while

thriftlady_2

First of all, I'd say just leave the 1 stick out of recipes if you're wasting the rest. I don't think it'll make much difference.

If you stand the celery head in a tallish jug or glass (I use a pint glass) of water in the fridge it will stay crisp and perky for longer. But, this only works if you've got room in your fridge to allow it to stand upright. I suppose you could cut it into shorter lengths though.

My DD likes celery sticks with cream cheese spread inside them and raisins stuck in the cheese 'ants on a log' - also good with peanut butter (though not for my DD as she's allergic to it)Good for lunch boxes.

bizzylizzy

Make the rest into celery soup and freeze it for another day.

LilacLillie

Thanks for the quick and useful replies. I do sometimes 'braise' it, or 'soup' it up.
I was thinking more along the lines of how to have the elusive 1 stick available for more than a week sort of thing.
So I'll give it a go in a glass of water in the fridge and I'll also try blanching. If it doesn't work it won't have been wasted, because I'll know if it can be done or not.
I do happen to think the 1 or 2 sticks in a reciepe does make a difference in taste.
LL

Edinburghlass_2

Toxic_Lemon wrote:

Or you can freeze it ofcourse.

In milk?

wa284

Take it out of the plastic that it comes in, wrap it in foil and keep in the salad drawer in your fridge - it will keep for AGES.

kethry

the other thing you can do with celery is to chop it and cook it as part of a bigger meal - i do this with things like spag bol. The fibre is all still there, did you know celery has a negative calorie count, it takes more calories to actually digest the thing than it contains? i remember reading that somewhere. anyway, for that reason, i often chuck a couple of chopped sticks into a casseroley type dish, you can't really taste it and since i often chuck in a lot of other veg anyway, you don't notice it either. plus its one of the 5-a-day..

keth
xx

thriftlady_2

kethry wrote:

it takes more calories to actually digest the thing than it contains?

Darn, why couldn't it be chocolate where that happens :rolleyes:

Bogof_Babe

Try substituting a sprinkle of celery salt in your recipe instead of real celery. It is a good flavour likeness, but don't use too much or it might be a bit too salty.

recovering_spendaholic

I love celery and mine very seldom has time to wilt in the fridge. I use it in bolognaise, chilli, stews, soups and my favourite way to use it is to make waldorf salad - one chopped celery stick, one chopped apple, 1tbs raisins, 1tbs walnut pieces - just size it up to make more. Mix everything with mayonnaise (I am using ?Hellmann's extra light at the moment but Hellmann's light or regular is much nicer). I have it with cold meat, with chops, on jacket potatoes, with cheese and crackers, with cheese on toast and lots of other things! Oh and I always use the leafy tops of the sticks too - that is the best bit!