Ways to use celery

Celery has been mentioned a few times recently in other threads but I don't think its ever had a thread of its own. Tell us how you use celery, raw or cooked.
 

TastyReuben

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More than anything else, I eat a stalk or two raw, nearly every day. It's a favorite snack. Sometimes I put peanut butter on it, but usually, it's just plain.

Other than that, it goes in a lot of soups, of course, and when I make pot roast, I always include it (along with the potatoes, carrots, and onions), whether the recipe calls for it or not.

Another way I really like it is scrambled into an egg (or folded into an omelette) with some fresh tomatoes.

I also love celery salt and celery seed.
 

Morning Glory

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I'll happily eat it raw with salt but I love it cooked in a white sauce or cheese sauce. The only problem is making sure its tender and not stringy when cooked.

Another way I really like it is scrambled into an egg (or folded into an omelette) with some fresh tomatoes.

Do you mean raw - crunchy bits in the egg?
 

MypinchofItaly

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I love to eat a raw stalk while I’m cooking, maybe paired with a small glass of wine - red or white - or even dunk it in wine.
I never discard its leaves, they are just perfect in veggie soups, as much as perfect to blanch them a bit then blended for a celery leaves pesto or minced to add in polpette mix when I have no parsley
 

TastyReuben

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The only problem is making sure its tender and not stringy when cooked.
I peel the backside of celery when I'm making cream of celery soup. That removes a lot of the stringiness.

Do you mean raw - crunchy bits in the egg?
I'll usually start diced celery (and onions) in a skillet, cook those for a few minutes, then add some chopped tomato, cook a couple of minutes more, then in with the egg. I like the celery to be cooked somewhat, but with a little crunch to it.
 

CraigC

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It is a must in Cajun/Creole dishes that require "The Trinity". I use it raw in what I call my "Deli Tuna Special" salad. diced onion, diced celery, diced "HB" eggs, dill pickle relish, mayo, S&P. Have it as a sandwich or on crackers as a snack.
 

JAS_OH1

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In soup or in egg salad or tuna salad on sandwiches. That's about it. And in soup, it has to be cooked to the point of mushy texture and where I can't taste any distinct celery flavor at all. If I got a salad in a restaurant and saw it on the plate, I would probably pick it all out before adding my salad dressing.

But I like celery salt and celery seed in a variety of things, ironically. Go figure.
 

PreppedFRESH

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Celery is fundamental to many classic soups, stew, and meat dishes. Used alongside onions and carrots, it is an essential flavor base referred to by chefs as "A Mirepoix".
 
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