Celery
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Stuffed Celery
Sweet and Sour Celery
Cream of Celery Soup
See also:
Hearty
Rutabaga, Turnip, and Carrot Soup on the Rutabaga page
Food historians tell us that celery was first developed and cultivated for the king of Persia around 2000 B.C. Revered in ancient times as rare and highly medicinal, celery now piles high in the supermarket and is a refrigerator staple.
Celery is 94% water, but does contain vitamins A, C, B-complex, and E with a host of minerals. As it might be expected from its texture, it is also high in fiber. Supposedly, chewing celery uses up more calories than the calories obtained from the vegetable itself!
Dice raw celery into tuna,
chicken, egg, potato, and pasta salads.
Try a lightly sautéed side dish with celery and vegetables of varying colors.
Try a quick salad; half inch celery pieces tossed with feta cheese, black olives, tuna chunks, and lemon vinaigrette with fresh mint or basil.
Adapted from From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce.
Celery stalks
Fillings:
 | Softened cream cheese mixed with seasoned salt and a little onion powder or garlic powder |
| Softened cream cheese mixed with chopped stuffed olives, minced almonds or walnuts and a little mayonnaise |
| 2 tablespoons blue cheese mashed with 3 ounces softened cream cheese, a small can of deviled ham, and some minced green pepper |
| "ants on a log": peanut butter with raisins on top |
Wash celery stalks and dry them. There’s no need for peeling unless the strings are tough. Fill with any of the above fillings. Chill well.
Adapted from
1 bunch celery, leaves
removed, stalks cut on the diagonal into 1-inch slices
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup cider vinegar
1 tablespoon finely chopped sweet red pepper
Pour enough water into a large skillet to fill it about 1/4 inch deep. Add celery, sugar, salt and cayenne pepper. Cover, leaving the lid slightly ajar, and bring to a boil. Cook until celery is tender and liquid has evaporated, about 5 minutes. Remove from heat; stir in vinegar. Transfer to a serving dish and scatter sweet pepper over the top. Serve immediately. Makes four servings.
From Fresh Ways with Vegetables.
1 tablespoon butter
1 cup (or more) chopped celery with leaves
1/3 cup thin onion slices
2 cups chicken or vegetable stock
2 cups milk, divided
1 1/2 tablespoons cornstarch
2 tablespoons fresh parsley
Melt butter in saucepan, add celery and onion, and sauté for 2 minutes. Add stock; simmer for 10 minutes. Strain or purée soup. Return to heat, add 1 1/2 cups of the milk and bring to a boil. Dissolve cornstarch in remaining 1/2 cup of the milk; stir gradually into hot soup. Bring to a boil again; stir and cook about 1 minute. Sprinkle with parsley. Makes 4 cups.
Adapted from The Joy of Cooking.