My wonderful sister-in-law has started getting organic produce delivered to her home regularly. She now has a dilemma: what to do with all the celery. Since she didn’t take my suggestion and get a pet rabbit, I’ve decided to come up with a list. Friends, family, and Internet acquaintances, please chime in.
- Ants on a log: celery sticks with peanut butter and raisins
- Variation on ants on a log: celery sticks with Nutella
- Add diced celery to: casseroles, soups, salads, baked beans,
- Use it as a garnish – to almost anything, not just Bloody Mary or V8.
I ran a search for “recipes with celery” and found lots of suggestions.
- Apple-celery salad, anyone?
- Almond baked celery
- Sweet and sour celery
- Celery and rice
- Stuffed celery
- Celery sauce…the list is endless. And don’t for get celery root! That’s an entirely different flavor.
Then there are the other uses. Slice a long, leafy stalk halfway up – lengthwise (does that make sense? I really need a visual.) It’ll have two “legs” that come together at the top. Set each end in a separate glass of water. Add red food coloring to one glass and blue to the other, and let my darling young niece learn about capillary action.
Does that help, SIL? Readers, give her a hand. What else can you do with celery?
I use it in stir fry, stew, and the leaves add flavor to soups and salads.
I think you have pretty much covered all the bases. If they don’t like the taste, it’s going to be best using it in well-flavored combination dishes!