Celery

[Guest guest]

When I buy organic celery nothing goes to waste. I eat the inside

tender leaves and dry the larger outer leaves. Store dried leaves in a

closed jar and when you make any recipe that you want a stronger celery

flavor add a tablespoon or two of the crushed leaves. This works

especially good in celery soup. The bottom of the celery is the

sweetest. Farther up the stalk has the strongest celery taste. When I

make celery soup I use only the greener tops. The celery also needs to

be *stringed* by removing as many of the tough strings as possible. The

bottom, sweeter part of the stalk is best for *stuffing* with my

favorite Peanut butter or cheese spread.

Sauteeing the celery in olive oil until tender gives a better flavor to

the cream mixture. I find that salting after cooking works better than

during. Salt added during cooking tends to leach out the individual

flavors of the vegetables.

Deanna

[Guest guest]

Well I went for many many years without knowing how to get rid of the

strings....so I'm glad to share. Take a paring knife and at the top of a

stalk, very very lightly press down to just take off the top, almost like

you were going to peel it, but don't press that hard....you should get only

strings...and then sort of peel it down to the bottom of the stalk! It

won't be a solid piece, by the way. I do that all the way around, and

whatever's left, is so small it's not even worth worrying about.

Try it!

 

Jeanne

 

 

>>>>>>>>>>>>>>>I taught kindergarten and Pre school and this was one of

the children's

favorite " cooking " treats.

BTW...how can you cut celery so there are no strings? Or is that

impossible?