“Celery”

1. On January 25th, 2010 at 1:04 am N.U.G.U.N. Blog Says:

   Yes…

   Cut it into 4-6 inch sections. Cut the edge, break, and pull the big strings out. Now, smear with peanut butter.

   Enjoy a wonderfully delicious and fairly healthy snack. Depending on your PB.

2. On January 25th, 2010 at 8:39 am J. Michael Looney Says:

   As above but use cream cheese or a semi-soft cheese

   Of course I would just eat it straight.

3. On January 25th, 2010 at 9:15 am George Says:

   I thought this sounded good:
   http://www.foodnetwork.com/recipes/alton-brown/braised-celery-recipe/index.html

4. On January 25th, 2010 at 1:51 pm Sigivald Says:

   Celery soup?

   Get some toothpicks and make little celery figures of political figures and take pictures of them in silly poses?

5. On January 25th, 2010 at 4:06 pm Bitter Says:

   Hehe, good idea, Sigivald.

   I actually don’t like celery plain, so I’m unlikely to turn it into a snack. Carrots I could eat until the end of time, but not celery.

   The braised celery sounds interesting. I am pretty sure I have some beef broth in the pantry, so maybe this will be on the menu this week.

6. On January 25th, 2010 at 4:17 pm Chris Bennett Says:

   Chop it up, add tuna and mayo, spread on sandwich!

7. On January 27th, 2010 at 12:39 pm Larry-in-IL Says:

   I agree with the peanut butter or cream cheese additions. To lengthen storage time, immerse in a closed container filled with water.

8. On January 27th, 2010 at 3:45 pm BobG Says:

   I use it a lot chopped into soups. It is also one of the three essentials used for making mirepoix, both European and Cajun style. If you cut it thin on the diagonal, it is very good for stir-frying. It is also good pickled; if you’ve ever had giardiniera, it usually includes celery.

9. On February 2nd, 2010 at 11:30 am dick Says:

   Celery chopped, onions chopped, crumbled crackers – mix together. Pour enough milk to just see below the top. Bake as you would scalloped potatoes. It tastes a lot better than it sounds. Be sure not to overdo the onions.

   I also agree with BobG. Whenever I make soup, the first step is chopped celery, carrots and onion – sweat with a little olive oil over very low heat until the onions gets transparent but not browned. Then continue with whatever soup you are making. I sometimes toss in a little garlic as well.