Celery. What can I write about celery that you don’t already know? One thing that I can say for sure is that it is awesome.
Most of us have served celery stalks on veggie platters, or added it to our tuna, chicken and egg salads. French chefs base many sauces and soups on mirepoix, made of celery, onions and carrots. Most Cajun recipes start with their Holy Trinity of Cooking – celery, onions and bell pepper.
The peppery, earthy taste of fresh celery can add complexity to soups and crunch to salads while delivering a nutritional punch. Two stalks provide antioxidants, fiber, vitamins K, C and B6, along with folate, potassium, manganese, calcium, riboflavin and magnesium all for about 16 calories.
While it is a myth that celery is a “negative calorie” food, using more calories to digest than what is in the food, celery can add satisfying crunch and healthy bulk to many low-calorie recipes. My favorite healthy, low-calorie side dish is Chef Scotty’s Braised Celery, which you can find on our website.
Kids who snub vegetables often love celery topped with peanut butter and raisins, known as “Ants on a Log”
Locally grown celery is available August through November. Look for bunches that are firm, with fresh, brightly colored leaves. Commercially grown celery has usually been sprayed with chemicals in the field, so organic may be a good option.
Store unwashed celery in the fridge vegetable crisper for up to three weeks. I find that wrapping the entire head in tin foil or sealing in a plastic bag best preserves the crunch. Wash the stalks in cold running water before using. Wilted celery stalks can benefit from a soak in ice water.
Celery leaves can be used chopped as a garnish or added to soups. I freeze all the celery trimmings in a freezer bag, along with scraps from onions, carrots and other vegetables. When I have a gallon bag full, I add the frozen vegetable scraps and a couple bay leaves and a few garlic cloves to about 2-3 quarts of water and bring to a boil. I simmer for 45-60 minutes, strain and store in freezer container in the freezer until I am ready to make a pot of soup.
Celery can be chopped and dehydrated at 130 degrees until brittle, about 6-8 hours. I add dehydrated celery to soups. I also run it though my blender to make a powder which can be used to flavor sauces, stir fries, dressings and soups.
A special treat in my house is homemade cream of celery soup. It is so creamy you might forget how good it is for you. Dice 10 cups of celery (about one head) and 2 cups of onions. Melt 1/2 cube butter, or 1/4 cup olive oil in a large, heavy pot and cook the celery and onion until soft. Add 7 cups chicken or vegetable stock and 3 bay leaves and bring to a boil.
Lower the heat and simmer until the vegetables are tender. Let the pot cool for about 30 minutes, remove the bay leaves and process in a blender, leaving some small chunks. Return to the pot and add a cup of heavy cream. Add salt and pepper to taste and garnish with chopped celery leaves. Enjoy.
I hope the next time you see celery in the market, you will be inspired to try something new.
For additional celery recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at http://ext100.wsu.edu/clark/?p=8163. The FINI Fresh Match program provides help to SNAP consumers to purchase more fruits and vegetables at local farmers markets. Find out more at www.clark.wa.gov/public-health/snap-farmers-markets.
Judi Seifert is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”
