Excess Celery Stalks? (freezing, soup, cooked, making)

[galaxyhi]

~Celery will last a while so no rush.

~If it does start to "wilt", cut off the ends, and stand in a glass of cold water, it will restore the crispness.

~eat plain with a LTTLE salt on top, or peanut butter in the curve, YUM!

~chop/dice up to add to: CHicken salad, tuna salad, ham salad, etc.

~ jullienne or chop in larger chunks to add to your regular leaf lettus salad.

~Use in other recipes.

The possiblities are ex-celery-ent!

[weezycom]

I often use celery ribs as a rack to go beneath a roast in the oven. Also, if you wrap celery tightly in aluminum foil, it will double its life in the fridge.

[cb at sea]

I keep celery on hand ALL the time...soups, salads...with cream cheese and paprika or peanut butter....dice up with diced apples, raisins, walnuts and mayo....YUMMY! (Waldorf salad)

[elnina]

I freeze them. Use for later cooking.

[momtothree]

I chop and measure 1/2 cup portions into individual basis. Then freeze. When you need it for a recipe, place it in pan frozen. It will defrost in seconds. I do the same for carrots and peppers.

[erjunkee]

all of you are beyond awesome!!!

I'm jotting down all of these ideas. Thanks so very much!!!

[harlowvart]

I made celery soda with extra I had from my garden. Thinly slice, heat up in simple syrup, strain and add to seltzer. It also makes a nice iced tea.

[coolgato]

Celery lightly flavors dishes and even soups with a light salty taste, but I never really enjoy them as snacks. I don't like the stringy membranes.

[lkmax]

I add it to soup or stew, chop it up and add it to rice...

If it's almost bad but not quite, I'll stuff it in the cavity of a chicken when I roast it or simmer it with a chicken carcass to make chicken stock.

[sheena12]

Originally Posted by sskink

Bloody Marys!

This ^^^^. But - there are other things.

Make a vegetable broth, use in any recipe - from chilli to stew to meat balls. Buy some hummus and dip it in! Make a tuna salad - always better with celery.

Or peel and saute in butter with asparagus, baby peas, lemon, garlic and parsley. It's a nice side dish.