I never paid much attention to celery _ appearing in lunch box snacks of celery stuffed with pimento cheese, on a crudite platter, or as a garnish for a bloody mary. And yet, I always have a wilting bunch of celery in my refrigerator crisper in order to make tuna salad, or to dice into a mirepoix (along with carrots and onion) for soup or stew.
Although celery adds crunch to salads and flavor to chicken soup and turkey stuffing, it's rarely the main event. I think it's time to give celery a second look and discover its unexpected possibilities. Celery is available year-round. Because of its high water and fiber content, celery makes a perfect low-calorie snack. It's also a good source of calcium and vitamin C.
Choose crisp, tight bunches that are free of brown spots. Or, if you prefer, buy bags of celery hearts that contain only the tender inner stalks. Bunches of celery can be kept in a plastic bag in the refrigerator crisper drawer for up to three weeks. Rinse before using. You'll want to use a peeler to remove the toughest outer strings from the stalks. Save the leaves; their flavor is excellent and they make a fine garnish. Celery can be braised, stir-fried, or made into a soup.
For deliciously braised celery, peel 1 bunch celery and cut the stalks into long pieces on the bias. Add the celery to a skillet along with 1 cup chicken broth, 1 chopped carrot, salt, and pepper; cook 2 minutes. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in 1 tablespoon butter and 1 tablespoon chopped parsley. Serves 4.
For celery soup, combine 1 bunch celery, stalks peeled and chopped (leaves reserved), 1 large new potato, chopped, and 1 medium chopped onion, and 1 stick butter in a medium saucepan over medium heat; season with salt. Simmer until soft and add 2 tablespoons flour and cook 2 minutes over low heat. Add 3 cups chicken broth and 1 bay leaf. Cover and simmer for 30 minutes. Remove bay leaf and puree in blender. Stir in { cup cream. Serve soup topped with celery leaves, a sprinkle of sea salt, and a drizzle of olive oil. Serves 4.
For celery stir-fry, heat 2 tablespoons canola oil in skillet or wok over high heat and add [ teaspoon dried chili flakes; cook for 90 seconds. Add 1 bunch celery, peeled and cut lengthwise into 2" pieces, and stir-fry for 3 minutes. Add { tablespoon soy sauce and stir-fry for 1 minute. Drizzle with a few drops of toasted sesame oil. Makes 6 side dish servings.
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