What to do with celery

young_at_heart

I use celery in many dishes - as one of the flavourings in soups, as a base when roasting chicken to flavour the gravy, in casseroles, stews, stockpots - in fact nearly anything. It can then be eaten with the meal or discarded. Oh and, of course, celery or vegetable soup, etc. Hope this helps. Just remembered, can also be braised and served as a side vegetable. Happy cooking

THIRZAH

It will freeze-just blanch it for a couple of minutes. I've just frozen a couple of bags as it's only 29p in Aldi at the moment.

Angela

I make a celery and tomato quiche which is very nice as the celery stays crips and adds another texture to the quiche.

Lugh_Chronain

You could try making minestrone soup.

Ingredients:

1 clove of garlic
1 x 10ml spoon oil
¼ cabbage 1 stock cube (or you could use fresh stock)
1 onion 800ml boiling water
1 stick of celery
1 x 5ml spoon mixed herbs
1 carrot
1 x 15ml spoon tomato puree
1 potato
1 tomato
25g small pasta shapes or broken spaghetti
1 or 2 rasher of bacon [optional]
Black pepper

Method:

1. Prepare the vegetables and bacon:
• peel and crush the garlic;
• shred the cabbage;
• peel and chop the onion;
• slice the celery;
• peel and dice the carrot;
• peel and dice the potato;
• chop the tomato;
• chop the bacon, with a fresh knife on a clean chopping board.
2. Fry the onion, garlic and bacon in the oil for 2 minutes.
3. Stir in the carrot, celery and potato.
4. Add the stock (water and stock cube mixed together).
5. Stir in the sliced tomato and finely shredded cabbage.
6. Add the mixed herbs, tomato puree and black pepper, bring to the boil and then simmer for 10 minutes.
7. Add the pasta and allow to simmer for a further 10 minutes.

Butterfly_Brain

I use celery in stews, soups and shepherds pies it really adds some flavour

Lugh_Chronain

I just discovered this: Wrap celery stalks in a damp paper towel and then aluminum foil to keep it fresh in the refrigerator 4 weeks.

siaoeh

I always do a celery and pineapple stir fry dish and its yummy

[Deleted User]

Lugh_Chronain wrote: »

You could try making minestrone soup.

Ingredients:

1 clove of garlic
1 x 10ml spoon oil
¼ cabbage 1 stock cube (or you could use fresh stock)
1 onion 800ml boiling water
1 stick of celery
1 x 5ml spoon mixed herbs
1 carrot
1 x 15ml spoon tomato puree
1 potato Black pepper
1 tomato
25g small pasta shapes or broken spaghetti
1 or 2 rasher of bacon [optional]

Method:

1. Prepare the vegetables and bacon:
• peel and crush the garlic;
• shred the cabbage;
• peel and chop the onion;
• slice the celery;
• peel and dice the carrot;
• peel and dice the potato;
• chop the tomato;
• chop the bacon, with a fresh knife on a clean chopping board.
2. Fry the onion, garlic and bacon in the oil for 2 minutes.
3. Stir in the carrot, celery and potato.
4. Add the stock (water and stock cube mixed together).
5. Stir in the sliced tomato and finely shredded cabbage.
6. Add the mixed herbs, tomato puree and black pepper, bring to the boil and then simmer for 10 minutes.
7. Add the pasta and allow to simmer for a further 10 minutes.

another receipe for 'My Misers Cookbook' cheers:j

thriftlady_2

Lugh_Chronain wrote: »

I just discovered this: Wrap celery stalks in a damp paper towel and then aluminum foil to keep it fresh in the refrigerator 4 weeks.

Or just store them in a jug or glass of water in the fridge.

Celery is a brilliant flavour veg. It is an important component of my veg hash.

frivolous_fay

I do a nice celery and stilton soup I got off the back of a knorr stock cube packet