Celery! STW chefs, help.
good in soups
200g sugar snap peas
one head on celery
all chopped up and fried over medium heat for 15 mins –
add 1 litre of chicken or veg stock
simmer for 10 mins
blitz the living daylights out of it
season and add the zest and juice of one lemon
YumPosted 4 years agotheboatmanMember
Ta all, i never thought about peeling the stuff. Seemed a shame to waste it, but even my neighbour who loves the stuff, has started to look a bit depressed when i present him with a fresh bag of it each week. I’ll certainly have a crack at most of the above, but will still be hoping it goes out of season at some point.Posted 4 years agotheboatmanMember
I got involved in a vegetable buying scheme via Sure Start which is ace, if you live in Ashborne and have a little ‘un check it out.Posted 4 years ago
The only down side is that each week i’m left with a bag if celery which i consider to be the devils stick. Is there any recipes/ or any way to cook it that makes it palatable to a celery hater?mboySubscriber
I HATE celery on its own.
But it’s great for filling out soups, and Tomato based dishes, when used as you would an onion. If you chop it up very small, alongside a chopped onion, and possibly even some chopped carrot, fry it gently until it softens a bit but don’t burn it, then add to some already browned meatballs, add a couple of tins of (blended) tomatoes and a load of basil, pepper (and any other herbs), then simmer for 30 minutes…
BINGO, you have possibly the best meatball dish ever! 🙂Posted 4 years agobailsSubscriber
That’s very nice and will get rid of a whole 1 stick!Posted 4 years agomildredMember
Make industrial quantities of mirepoix (a base of carrot, celery and onion used for lots of dishes, inc fish pie).
And in in particular this:
So you don’t cook Italian? Celery is one of the main components fora decent ragu.
Authentic (if, when considering regional and even family variations, there is such a thing in Italy) Ragu needs celery. It doesn’t taste right without it.Posted 4 years agorwc03Member
Bloody Mary salad is nice, tomatoes, celery, basil, Worcestershire sauce, salt, pepper, chilli, and a bit of balsamic for sweetness. Celery is a base for any stock though, so as mentioned soups, stews and sauces. Cook for long enough and it blends in but adds thickness and flavour.Posted 4 years ago
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