The only way I could use up celery before was with an "ants on a log" binge, and almond butter unfortunately is not cutting it for me. The only other way I really like it is in a stew or soup. I really don't like eating it raw and plain, and don't want to make homemade ranch, as I'm cleaning out the fridge. I bought a couple bunches for stock making, and I don't need anymore stock and I'm leaving for 3 weeks in 2 days, so I'd like to use it up.
Does anyone have a hotdish or sidedish type of meal that incorporates a lot of it? Can it be frozen and used again (even though it gets grossly mushy)? Suggestions?!
I've made this stew twice in two weeks and I'm making it again on Thursday. It is absolutely delicious. I add a couple of extra spices (salt, celery salt, onion powder) and use leftovers from a previously roasted chicken. If you intend on freezing it, leave out the peas and put them in after you thaw it out. So, so good.
When I buy a bunch, I slice the whole thing in my food processor. I keep the sliced celery in my fridge in a glass storage container. I do a lot of stir fry, and I always throw in a handful or two of the sliced up celery.
This may not be "paleo" but if you have a juicer celery juice is super hydrating and very refreshing - I use it post workout and often in the summer as a kind of electrolyte drink. Make sure that it is organic though. Ever do that celery in a cup of water that's been dyed with food coloring? The stalk just sucks the color right up. I don't know if the same thing can be said of toxins, but seems reasonable since it's such a thirsty plant.
I always use a vegetable 'rack' under my turkey or chicken when I roast it. Just lay a base of celery stalks and carrots under the bird while roasting and the juices pick up the flavours and make yummy runny gravy.
I bake pieces of chicken on a bed of chopped celery, onion, and carrot, plus seasonings and butter. The veggies cook in the fat/juices, and I use the juices to baste the chicken several times while it cooks. I cook at ~350 F for a little over an hour.
I love braised celery as a side dish - great with lamb, or chicken.
Chop a large onion, and fry gently in lard. While it is cooking, slice a whole head of celery into 1 inch pieces (keep any green leaves for garnish). When the onion is soft, add celery to pan and about 1 cup of chicken stock. Cook gently until celery is softening - about 15 / 20 minutes. When chicken stock has almost evaporated, add a couple of tablespoons thick (heavy) cream, salt and pepper to taste, and some dill - either a teaspoon of dried, or a dessertspoon of chopped fresh. You can also add the chopped green leaves if there were any.
I chop it up and put it in tuna or salmon salad- made either with homemade mayo or with avocado. Mix together with some green onions and walnuts if you do nuts. Delicious on a bed of spinach or in half a pepper!
My new favorite is very simple: bunch of celery cut in 1-2" pieces, saute in 1 Tbs of bacon fat or butter, add 1-2 tsp garlic, 1-2 tbs onion, 1 small tomato diced, 1-2 links hot Italian or similar sausage sliced. Cook sliced sausage with onion and tomato, add garlic, salt and pepper to taste, toss in the celery and braise until tender. Can't believe how good this is, either as a main or side dish.