PrintCooking with celery greens
I have a ton of celery greens--any suggestions on what to make with them?
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9 Comments:
Uhm...I'm not sure what you mean by celery greens? When I think of celery greens I think of celery tops but do you mean celery? Could you please enlighten me? I feel a bit silly asking but I have no clue as to what you mean? :)
cheffy at 2:12PM on 08/14/07
Oh yes, yes, yes . . . I DO have a suggestion! Celery leaves make the most wonderful Italian-type "fritto." Dip them in a light batter (there are a gazillion recipes out there for fritto misto batter, so you can choose one that works for you . . . mine involves flour, a touch of cornstarch, beer and water), fry them up and dust them with sea salt. They're crunchy and the bitter/salt thing works beautifully. I'd throw in some cauliflower and lemon slices as well to balance out the flavors on the plate.
Enjoy!
Lia Huber
www.swirlingnotions.com
swirlingnotions at 4:13PM on 08/14/07
You could use them in a cream soup. With a little potato perhaps
Nicholas H at 5:47PM on 08/14/07
Use them in a salad (with some other greens, or on their own)
Add them to pasta sauce as you would with parsley
(and I wonder what celery pesto would taste like)
or...just make a lot of Bloody Marys ;)
Lilla at 9:27AM on 08/15/07
Braise with garlic. Or chop them and freeze in small quantities to use as part of your start-a-soup mix of vegetables.
lemons at 10:03AM on 08/15/07
I like the idea of making a lot of Bloody Marys...but...If you want to cook with them, I'd suggest using them to make a vegetable stock. I actually vacuum seal my celery trimmings & freeze them until I have enough to make a batch.
If you have a bunch of the greens, get an equal amount of chopped carrot, onion & then some garlic to taste....you can also throw in some herbs...parsley, rosemary, whatever you have handy.
2qrs at 10:57AM on 08/15/07
@Cheffy--yes, I'm talking about the leaves on top of the celery bunch.
Everyone else--thanks so much for all the excellent suggestions--they're all so delicious!
homesicktexan at 11:35AM on 08/15/07
I use celery greens in soup, stuffing, stew. They are loaded with flavor. Make some soup. Freeze the ones you are not using, chop them first.
JerzeeTomato at 1:19PM on 08/15/07
RE :homesicktexan
Aha! That's what I figured -i.e. celery greens- but I wasn't sure for certain an didn't want to assume.
Here is my humble contribution to add along with all the already wonderful contributions...ready? Okay!
Celery top, shrimp, artichoke heart dip *I'm making this up in my head as I go along so feel free to play with this recipe or better yet, improve upon it*
_Mama Angelina's Celery dip_
Okay, a good cup of washed, rinsed, dried celery tops aka celery greens, chopped medium fine
1/3 cup diced sweet onions OR 1/8 cup finely minced green onions [scallions]
1/2 cup light mayo
1/3 cup light sour cream
2 tablespoons horseradish sauce
1 teaspoon Dijon mustard
1/2 cup marinated artichoke hearts dicedj [I like the pickled in oil kind btw]
1 cup rinsed and drained shell-free shrimp chopped medium
1 pinch of kosher salt
A couple grinds of fresh, black pepper
A squeeze or two of fresh lemon OR lime juice (sans seeds)
A loving dash of Malt Vinegar
A teensy weensy bit of dry dill (I like to pinch my dried herbs between
my fingers to re-invigorate them).
Okay, okay and a TINCTURE of Worcestershire sauce (for good luck).
Mix the above with love and care [TLC is NOT a drug btw lol] and serve in a bowl with a plate of tasty dippin' crackers of your choice.
P.S. I wouldn't leave that dip out at room temp over an hour if you have the shrimp in it...the dip can go sans shrimp and perhaps go an hour longer room temp but I wouldn't tempt fate or my guests' bellies. "__
cheffy at 3:21AM on 08/16/07