Also, your dog might not like
the taste of celery.
If you don't care for
the taste of celery, or don't like having to chew it up, try adding it to a diuretic smoothie with other fruits and vegetables found on this page.
I absolutely love the fresh
taste of celery seed in most cold summer sides but never buy celery salt as it always seems so synthetic tasting.
Celeriac Soup is one of my own personal favourites — I love
the taste of celery and by using celeriac I can avoid the stringy bits on -LSB-...]
Not exact matches
The meaty
taste of chicken and blue cheese is nicely offset by cool, crunchy
celery and lettuce in our tasty Buffalo Chicken Wraps.
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1
celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to
taste 3 Tablespoons Fino sherry
These West Cornwall Pasty pasty company pasties are freefrom wheat, dairy, soya and
celery but most
of all, they were packed with declious meat and vegetables and
taste amazing.
So mainly all you need is: 1/2 green
celery, washed, dried and chopped in 1 cm pieces (cut it in horizontal, do not follow the shape
of the stalks, just chop them), 2 cups
of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a stronger
taste and it covers too much the
celery flavor... but you can try that version too), 2 tbsp.
8 whole Beef Short Ribs Kosher Salt Pepper To
Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
Ace
of Blades: cucumber, parsley, lemon,
celery, apple, kale This mild green juice is not too sweet — it
tastes more like cucumber than apple — but also isn't the least bit bitter.
Cucumber,
celery, carrots, apples, young thai coconut and ginger; this is my winning fruit and veggie combination that is sure to delight even the pickiest
of taste buds.
When using a vinaigrette some veggies like
celery and zucchini absorb way too much
of it and
taste awful, so put them away from dressing
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large
celery stocks, diced small 1 teaspoon kosher salt or more to
taste, used in increments Fresh finely ground black pepper to
taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Two, the recipe calls for fresh fennel bulb but every single time I've made it, I swapped the fennel for
celery (because that's all that was available at my grocery store and I was too lazy to go fennel hunting around town) and have never felt it lacking in anything, as the
celery delivers the same level
of crunch and spring - like
taste, leaving the fennel seeds and Italian sausage to bring in the truer fennel - y flavors.
I just keep a bottle
of celery seeds handy so I can sprinkle some on my dishes and get that nice, subtle
celery taste.
2 tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs
celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to
taste
Can you
taste much
of the
celery here?
3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to
taste 1/4 Cup Red Wine Vinegar to
taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped
Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls
of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons
of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Mint
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2
celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to
taste
The subtle, creamy
taste of celeriac — an earthy, nutty relative
of celery — married with the sweetness and piquancy
of the hazelnut dressing makes this a pretty special and unusual side dish.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks
celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to
taste 2 tbsp chopped chives to garnish lemon slices for serving
What's in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to
taste
Method: Drain and chop the tofu and hearts
of palm into 1 inch pieces Rinse and chop the
celery and scallions Combine in a medium mixing bowl Directly into the bowl, add the dressing ingredients and stir to combine Season to
taste Serve with cracker, in a sandwich or on top
of a salad
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to
taste 10 - 12 stalks
of celery, cut into thirds
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2
celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to
taste) slowly and gently boiling in 12 cups
of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to
taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
broth: a very generous handful
of dried shiitake mushrooms a very generous handful
of mushroom stems 1 bunch scallions, rough chopped 1 stick
of kombu a few
celery heads 8 cups water soy sauce or coconut aminos to
taste 1 TBL whole black pepper
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1
celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to
taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
This healthy, flavorful soup is loaded with tons
of fresh, nutritious ingredients like spinach, carrots,
celery, and onion and simmers in a slow cooker while you're away at work so it
tastes like it cooked all day — because it did.
1 pound fresh grouper fillet Juice
of 2 fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk
of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to
taste 1 egg, beaten 4 6 - inch circles
of puff pastry
Emerald Juice 1 very large bunch
of celery 1 large bunch
of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls
of any green leafy vegetables 1 - 2 cucumbers a piece
of fresh ginger root — to
taste
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix
of chives, parsley, basil and top greens from the
celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea salt and black pepper, to
taste
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small
Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Celery Root Bulb small dice 3 Cloves
of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon
of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8 cups
of Water Salt to
Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and
celerycelery root.
chicken, quartered, skinned, and most
of the fat removed (I used a combination
of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to
taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large
celery stalks * 2 lbs.
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3
celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle
of red wine - 3 cups
of beef broth (or enough to cover the beef in the pot)- Salt and pepper to
taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to
taste
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced
celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to
taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
If you don't like the
taste of fennel then replace the seeds with the same quantity
of celery or coriander seeds.
3 stalks
of celery, chopped 1 onion, chopped optional salt and pepper to
taste
I made the following changes that I believe improved it to my
taste: 2 c. red lentils to create a thicker consistency, curry powder, additional bay leaves fresh from the tree, a tomato chopped, 1 can
of roasted red tomatoes (diced), turmeric, extra carrot,
celery and garlic sautéed in a combo
of coconut oil / olive oil.
With the rest
of the grilled chicken I made Tony chicken salad — 2 cups chopped chicken, 1/4 cup ff mayo, 1/4 cup light blue cheese dressing, chopped
celery, tarragon and salt and pepper — he
tasted it last night and said it was good!
Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1 bulb
of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp
celery salt Salt and pepper to
taste
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib
celery, diced 1/2
of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to
taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to
taste
3 tablespoons butter 2 small sweet onions, diced 2 stalks
celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to
taste (lots
of pepper!)
I add finely chopped
celery, instead
of green onion, to the meatball mixture and it
tastes great!
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4
of an onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks
celery processed to yield 1/2 cup finely chopped small handful
of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet pickle relish or to
taste
Compliments
of Bluebird Grain Farm Kitchen Recipes Yields 6 Servings Ingredients: 3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to
taste 1/4 Cup Red Wine Vinegar to
taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped
Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes,... Continued
My Mom's version, saute the cabbage with onion in olive oil, then add a tsp
of celery seed with chicken broth and braise 30 min and finish with a tbl
of butter (or more:), salt and pepper to
taste.
Traditional Bolognese includes a mirepoix
of onions,
celery and carrots but it can be adapted to suit your
taste and dietary needs.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped
celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to
taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to
taste with granulated kelp (in place
of salt) liquid smoke to
taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
for the last couple
of days ive done a similar recipie to the above and added some
celery, which you can not
taste in the final product.