For many people, celery is best used as a garnish, part of a snack tray or perhaps to stir a Bloody Mary. But to Martha Rose Shulman, the Recipes for Health columnist, celery can be a main course. She writes:
I’m a big fan of celery, both raw and cooked, as the main ingredient or as one of several featured ingredients in a dish. You can do the traditional thing with raw celery and dice it up and add it to a potato, tuna or egg salad, or you can make a celery salad, slicing the branches as thin as you can get them and tossing them with herbs, radishes, oil and vinegar, and blue cheese. If you are cooking with celery, don’t stop at one branch when you make soup. The celery contributes a wonderful herbal flavor dimension. It retains its texture for a long time when you cook it, so I used it as the main vegetable in a risotto and loved the way it stood up to the creamy rice.
Here are five ways to move celery off the snack tray and on to center plate.
Lentil, Celery and Tomato Minestrone: With extra celery, traditional minestrone soup takes on a whole new layer of flavor.
Pan-Cooked Celery With Tomatoes and Parsley: A way to serve celery as a side dish, or as a topping for grains or pasta.
Celery and Radish Salad With Gorgonzola: Use the delicate hearts of celery for this light and delicious salad.
Celery Risotto With Dandelion Greens or Kale: Celery contrasts nicely with the rice in this aromatic risotto.
Puréed Broccoli and Celery Soup: A broccoli soup with an added dimension of flavor.
Well: Celery Recipes for Health
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Well: Celery Recipes for Health
