An Avoid for no one (on the BTD), celery is still a closet Star - not a Diva, for all that crunch.

I'm in love with raw celery lately.
I love it diced as salad, balanced with walnuts (or almonds or other nut, for fat) and/or some kind of cheese, and some sweet fruit (green grapes, lately, but citrus pieces would be awesome), and some chopped herb(s)...

The classic Waldorf salad was clearly no accident.

I'm ready to feature raw celery in the foreground, so:
If you're a fan of the slightly bitter, fresh stalk, chime in with recipes/ideas for its raw use.
What has worked for you?

I use a lot of celery when I make tuna salad: tuna (duh), homemade mayo, dried mustard powder, dried white onion (if I'm feeling lazy) or fresh white onion, green onion, and a splash of wf tamari. Sometimes, I'll use curry powder, most times, not.

Melissa J blogged a while back of "ants (red or black) on a log": nut butter on a stalk of celery with raisins or dried cranberries...

My favorite is the inner cluster of lighter colored stalks - more tender.  I unzip the strings that come off easily, then slice the celery very fine, mix with steamed tender frozen peas and wild salmon that I saute separately with ghee, onion and garlic granules and himalayan salt.  I toss the salmon chunks with the sliced celery and peas, and drizzle with extra virgin olive oil.  A great quick, light meal.

I actually prefer the outer, more bitter, stalks. Which is great, because that leaves the inner stalks for you!

Love Celery but It's one of the dirty dozen, pesticide ladened foods so I only buy organic.

I often like to see why I'm in love with a food....sometimes it's the nutrients my body is craving.

This is the nutritional profile of celery....which BTW, I love it best in tuna salad...but also love dipping
it in nut butter.  And call me strange, but I love the leafy part of celery too.  I can go for months eating the same raw veggies and then suddenly switch.  I ate lots of celery all summer...and now I'm craving raw string beans.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14

I love it - and I love celeriac as well

I really like celery cut fine,  with pieces of apples, roasted walnuts and a applecider/olieveoil/mustard dressing- maybe served with turkey

Quoted from Henriette Bsec

I love it - and I love celeriac as well

I really like cellery cut fine  with pieces of apples, roasted walnuts and a applecider/olieveoli/mustrad dressing- maybe served with turkey

Oooh....that sounds soooooo yummy HB...thanks for sharing!   I want to eat that right now~!  

What do you do with celeriac?

I've seen celeriac in stores, but never knew what to do with it!

I can't have mayo because of the eggs so I can't make chicken or tuna salad. But I mash up compliant cooked lentils, beans or black-eyed peas with lemon juice and fill up the celery stalks. I also saute little pieces of celery, onion, chicken, and various greens in olive oil.  

Quoted from Drea

I've seen celeriac in stores, but never knew what to do with it!

Celleriac is rather traditional in danish cusine
You can actually eat it raw- grated with a mustard/sour cream/mayo dressing.

I love it roasted like fries in oven- taste very mild then.
Sometimes I mix those fries with salad leaves and parmesan   and dressing
It also workes well with cream


Tonight I am cooking it with red peppers, leeks, garlic and cream

I can see I spelled like before- so I better fix it

I can use Greek yogurt in place of sour cream for a dressing...

HB, do you peel your celeriac before roasting it?  

Quoted from Drea

I actually prefer the outer, more bitter, stalks. Which is great, because that leaves the inner stalks for you!

Ha!  I'll use both.    But I cook the outer stalks in my lamb stew.  

There have been numerous Celeriac threads here. I've participated on them enthusiastically because I love the vegetable.
I'd like to confine this thread to the use of the raw stalk (and its yummy leaves), however.
Henriette, you and I are on the same wavelength with the walnut/apple combo. Cider and mustard in the dressing is a great idea.
As for turkey, I'm seeing recipes online that look like they'd be great for Thanksgiving dinner - Celery salads.
A simple celery salad: Thinly sliced celery and fennel with parsley and a lemon/OO/salt-pepper dressing...This would also be nice with a light dusting of fresh parmesan.
Simple is good.
Raw celery gives you crunch/texture, bitter/cleansing, and light freshness.
And, yes, D.L., it's a classic "boat" for bean salads (and fish salads and cheeses)...

Keep those ideas coming - if this inspires you.

Quoted from san j

There have been numerous Celeriac threads here. I've participated on them enthusiastically because I love the vegetable.
I'd like to confine this thread to the use of the raw stalk (and its yummy leaves), however.
Henriette, you and I are on the same wavelength with the walnut/apple combo. Cider and mustard in the dressing is a great idea.
As for turkey, I'm seeing recipes online that look like they'd be great for Thanksgiving dinner - Celery salads.
A simple celery salad: Thinly sliced celery and fennel with parsley and a lemon/OO/salt-pepper dressing...This would also be nice with a light dusting of fresh parmesan.
Simple is good.
Raw celery gives you crunch/texture, bitter/cleansing, and light freshness.
And, yes, D.L., it's a classic "boat" for bean salads (and fish salads and cheeses)...

Keep those ideas coming - if this inspires you.

I like the ingredients in this recipe and most are compliant for many of us but don't know what to sub for that baguette....maybe a piece of compliant bread....And if apples are an avoid, I'll bet a pear would work just as well.

Celery Apple Gazpacho

8 to 9 celery ribs, chopped (3 cups)
1 Granny Smith apple, peeled and cored
1 1/2 cups cold water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 (3-inch) piece baguette, crust discarded
1/4 cup blanched almonds, chopped
2 tablespoons extra-virgin olive oil

Garnish: thin celery matchstick curls

preparation

Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.

Quoted from Chloe

I like the ingredients in this recipe and most are compliant for many of us but don't know what to sub for that baguette....maybe a piece of compliant bread....And if apples are an avoid, I'll bet a pear would work just as well.

Celery Apple Gazpacho

8 to 9 celery ribs, chopped (3 cups)
1 Granny Smith apple, peeled and cored
1 1/2 cups cold water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 (3-inch) piece baguette, crust discarded
1/4 cup blanched almonds, chopped
2 tablespoons extra-virgin olive oil

Garnish: thin celery matchstick curls

preparation

Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.

Dear Lord, I done died and gone to heaven. Doesn't this look ambrosial!
Wherever did you find this?
Fresh celery leaves would be a nice garnish, too.
Thanks!

PS/edit: I'd see how it tastes - maybe it doesn't need it, but I'd have some white pepper on hand... That's just me...

san j....google finds me just about anything and everything !   I searched "recipes using raw celery"...

Be sure and let us know how this recipe tastes.  Just dawned upon me that I could probably thicken
this with silken tofu instead of that baguette.  Makes it even more compliant!  Somehow seems it
might benefit from some fresh ginger as well.  I rarely work from recipes....and if I do, I'm forever changing ingredients.  I guess we all have to do that to eat compliantly.  Happy gazpacho!

Quoted from san j

Dear Lord, I done died and gone to heaven. Doesn't this look ambrosial!
Wherever did you find this?
Fresh celery leaves would be a nice garnish, too.
Thanks!

PS/edit: I'd see how it tastes - maybe it doesn't need it, but I'd have some white pepper on hand... That's just me...

Wow! I second that! Guess what I'm making on the weekend! Chloe, thanks, this sounds heavenly.  

Chloe: Last night I was on google too and, frankly, discovered a number of raw celery soups and dishes. Missed this "gazpacho", however. Maybe you can supply the reference, in case someone adds it (tweaked?) to Recipe Base?

Quoted from san j

Chloe: Last night I was on google too and, frankly, discovered a number of raw celery soups and dishes. Missed this "gazpacho", however. Maybe you can supply the reference, in case someone adds it (tweaked?) to Recipe Base?

http://www.epicurious.com/recipes/food/views/CELERY-APPLE-GAZPACHO-235456

Thanks, Chloe. That looks great.