Celery Recipes

Fall 2014 006

Celery Salad with Walnuts and Gruyère

This salad is simple enough to make for yourself at a moment’s notice, and it’s elegant enough to make as the salad course for a dinner party—just serve it over a bed of leaf lettuce. Our Angelic Organics farm friend always gets asked about it: “Nobody invites me to potlucks anymore,” she exclaims. “They invite my salad.”
From Angelic Organics.

  • 3 ribs celery, cut into matchstick-sized strips
  • 1/2 cup chopped toasted walnuts
  • 8 ounces Gruyère cheese, cut into match-stick-sized strips
  • 1 teaspoon minced shallot
  • 1 scallion, thinly sliced
  • salt
  • freshly ground black pepper
  • 2 tablespoons prepared Dijon mustard
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • 1 tablespoon finely chopped fresh parsley

1. Combine the celery, walnuts, Gruyère, shallot, and scallion in a large bowl. Add salt and pepper to taste.

2. Whisk the mustard and lemon juice in a small bowl. Add the cream in a stream, whisking constantly, until everything is well combined.

3. Pour the dressing over the celery mixture and toss gently but thoroughly. Sprinkle with the parsley.
Serves 4.

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 Creamy Celery Soup

Creamed soups are great comfort food, and they make a perfect course for whetting your appetite. For extra richness, substitute heavy cream for the milk. For a nice presentation and great texture, serve with homemade garlic croutons.
Angelic Organics Kitchen (adapted from Joy of Cooking).

  • 2 tablespoons butter
  • 1 1/2 cups chopped celery with leaves (about 3 ribs)
  • 1/2 cup thinly sliced leek (about 1 small-medium leek, white and green parts)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 3 cups chicken or vegetable stock
  • 1/2 cup dry vermouth (optional)
  • 2 cups milk
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • pinch freshly grated nutmeg
  • chopped fresh parsley

1. Melt the butter in a pot over medium-high heat. Add the celery, leek, and garlic; sauté for 2 minutes. Add the stock and vermouth; simmer until the celery is tender, 10 to 15 minutes.

2. Place a mesh strainer over a large bowl or pan. Strain the soup through the strainer. Return the soup to the pan and bring to a boil. Add the milk and reduce the heat so the mixture barely simmers; simmer for 5 minutes. Add the salt and pepper to taste. Garnish with parsley.
Serves 2 to 4.

 

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