Tuesday Recipe: March is National Celery Month

March is National Celery Month. You may be thinking to yourself, what could I possibly do with celery other than include it in soups or have it raw with salad dressing for dipping? We can show you! From ants on a log to braised celery as a side dish, this crisp veggie is more versatile than you may think.
Celery
Ants on a Log Snack Ants on a Log better known as Peanut Butter, Raisins and Celery

A childhood classic, this treat offers the vitamin essentials that we all need from celery with added carbohydrates from the peanut butter with a touch of sweetness from a line of raisins resembling a group of ants walking across a log (the celery stalk). Makes a great treat for kid’s lunches or for a quick pick me up in the middle of the day.

Ingredients

  • Celery stalks, cut into 3-4″ lengths
  • Peanut, almond or sunflower nut butter
  • Raisins
Directions

Fill each celery stalk with desired amount of nut butter. Decorate as shown here and enjoy! Get creative: you could also fill the celery with light cream cheese and sprinkle walnuts on top.


Cream of Celery Soup

Ingredients

  • 2 cups chopped celery, divided
  • 2 cups chopped carrots, divided
  • 4 tablespoons butter
  • 2 cups onions, diced
  • 3 tablespoons flour
  • 6 cups hot vegetable broth, divided
  • Salt and pepper to taste
  • 1 cup heavy cream
Keep Calm Soup Bowl
Directions

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.


Original Maine Marinade Celery Root Salad

Ingredients

  • Juice of 2 lemons
  • Kosher salt
  • 1 medium celery root
  • 1 tablespoon dijon mustard
  • 1 teaspoon white wine vinegar
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons heavy cream
  • 1 head endive, torn
  • 1 head radicchio, torn
Directions

Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry. Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve. Arrange the endive and radicchio on a platter. Top with the celery root mixture. Get creative: Use the dressing recipe ingredients below or use Original Maine Marinade, shown above to the left.

Braised Celery

Directions

Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

Braised Celery


Celery Cross-Section

Health Benefits of Celery

Not only does celery taste great, it is also great for you. Here are some tips for choosing, cooking and eating celery for a healthy lifestyle:

  • Magnesium in celery can help you de-stress
  • Aids in digestion
  • Helps with inflammation
  • Steaming retains 99% of the nutrients
  • Choose celery with crisp leaves and upright stalks that are straight
  • Chopped celery is best eaten straight away for maximum benefit

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