If bunches of celery tend to languish in your fridge (or you can’t resist stocking up when it’s on sale), do what Chowhounds recommend: Start cooking.

Celery braised in chicken stock is a great old-school side dish—BobB makes it a little more contemporary by adding fennel. Celery Victor (pictured) is another throwback. The stalks are briefly braised, then dressed with tarragon vinaigrette. Cream of celery soup is good hot or chilled, and it freezes well (Kater simmers celery in chicken stock with shallots, leeks, and celery root, then purées and finishes with a bit of cream).

When Cherylptw has lots of celery, she makes a versatile roasted, puréed mirepoix that she adds to gravies, sauces, and vinaigrettes, and even stirs into mayonnaise for a sandwich spread. Coat equal parts of chopped celery, carrots, and onions with olive oil and roast at 375 degrees Fahrenheit for 10 minutes, then add a few chopped garlic cloves and continue to roast until fork-tender. Cool and purée with a few more tablespoons of olive oil. Store in the fridge or freezer.

Discuss: plenty of celery

Photo by Chris Rochelle / CHOW.com

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