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.
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?

I’ve used it to bulk out a veggie chilli recipe before.

use it as if it was an onion .

I am a celery hater

delia had a nice recipe for soup with celery tomatoes and apples (and prob some other stuff) years ago

Not sure I could stomach it every week, though

peel the outside with a potato peeler, takes away all the stringy stuff.

use it in anything you’d use an onion in. soups, stews, stocks, stir frys, nice in salads, when peeled.

Peel the stringy stuff off with a veg peeler turned me from hater to lover of the stuff, and the leaves are great salad additions

good in soups

heres one:

300g Aspargus
200g sugar snap peas
1 onion
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

Yum

use it as if it was an onion

If you use it for what I do with an onion it would make your eyes water

If you use it for what I do with an onion it would make your eyes water

so far it’s only raised my eyebrows 😯

Surprisingly its not bad slathered in peanut butter. Makes for an easy snack or breakfast

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.

There’s two ways to eat celery. One is dipped into a mound of salt, the other is filled with chunky peanut butter.
You chose.

Celery is a natural alternative to Viagra

Man up. Sea salt and chomp away. 🙂

Edit: shred it up fine and use in stock / tomatoey sauces.

Where else but STW would eating celery be seen as”manning up’!?

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! 🙂

River Cottage possibly? iirc on the veg series was something quite unique with celery.

Make industrial quantities of mirepoix (a base of carrot, celery and onion used for lots of dishes, inc fish pie).

It makes a fine humous spoon

Again I hate the stuff (raw) but use it as a base for stocks, soup, stews… Lots of things, basically. Also it freezes well, so I tend to chop up & freeze any I don’t use

use it as if it was an onion .

this, at the beginning of soups, bolognese, chilli etc…

Also use to eat humous or peanut butter. Or pin it to your lapel for extra style.

humous, dip etc.

Use is as a trivet (along with carrots, onion wedges etc) under a roast chicken and then blend it into the gravy.

Feed it to the dog – ours loves it and gets celery after breakfast when we have run out of carrot.

As above chop very fine along with an onion and its a great base for most things, especially soups.

the base of all good italian tomato sauces is celery, onion and carrot chopped fine. using only onion is stingy.

Wot grum and spchantler said. It’s not a bulking-out veg, it’s a base-veg, and a flavour enhancer. No red Italian sauce or chilli should start without it. Funny, I don’t really like it raw, but wouldn’t dream of starting a bollock-naked without it.

http://www.bbc.co.uk/food/recipes/tin_foil_thai_trout_32333

That’s very nice and will get rid of a whole 1 stick!

So you don’t cook Italian? Celery is one of the main components fora decent ragu.

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.

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.

With peanut butter……..sounds weird, I’ll have to try it now I’ve read it blimey. 🙄