Recipes and conservation of celery in branches?

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Recipes and conservation of celery in branches?




by Christophe » 24/05/11, 17:40

I harvested about 2 kg of celery in a branch very strong in flavor yesterday (in a greenhouse), what can I do with it apart from the soup? : Cheesy:

It is a variety that makes very fine branches, 1cm max. thick.
Last edited by Christophe the 26 / 05 / 11, 16: 20, 1 edited once.
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Gaston
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by Gaston » 24/05/11, 17:52

Eat the tenderest leaves in a salad (with a mayonnaise sauce) :?:

Dry others for soup next winter :?:
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by Christophe » 24/05/11, 18:01

I think everything is tender in this variety (we can eat the smallest stems raw without problem), here is a photo of the harvest:

Image

So your recipe is "celery mayo" :)
Ah I like the concept! Speed ​​and efficiency! 8)
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by Gaston » 24/05/11, 18:07

Nice harvest :!:
We will need a large salad bowl : Mrgreen:

Christophe wrote:So your recipe is "celery mayo" :)
In fact, it's more like a vinaigrette with a good dose of mayonnaise.
It has to be smooth, but still more liquid than "pure" mayo.
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by Christophe » 24/05/11, 18:09

Ah no I don't like the dressing !!

But you would see the mayos that the Belgians can do ... a treat!
(I don't know good for the line ...)

I'm testing tonight :)
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by Alain G » 24/05/11, 21:55

Well you can make a spaghetti sauce and put everything in it! :D
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by Christophe » 24/05/11, 22:28

You were right celery mayo it's good. It goes well!

On the other hand, the raw branches, beyond 3-4mm in diameter are inedible: too fibrous!

In fact it is a very strong variety of celery (bitter limit), maybe more for aromatic than in vegetable alone!

Will make spaghetti :) thank you Alain!
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by Christophe » 26/05/11, 16:20

Finally I did not make spaghetti but tortelini:
Improvised recipe: celery, tomatoes, cream ...

You even have the right to a photo:

Image

Indeed, Alain, the celery, goes very well with pasta! This one is still better cooked than raw! :D

Well, more than to do, the "end of the end": pasta, mayo, celery : Cheesy:
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by Alain G » 26/05/11, 18:38

Yum!

I put some in my spaghetti sauce, in my macaroni, with my sprouted beans (chop suey) http://fr.wikipedia.org/wiki/Chop_Suey and in many dishes only blanched to keep its flavor!


And why not a little bloody caesar! : Mrgreen:
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by Janic » 26/05/11, 20:15

christophe
Ah no I don't like the dressing !!
replace the vinegar with lemon!
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