What can I do with these celery leaves and leftover pieces...?!
What can I do with these celery leaves and leftover pieces...?
I cut up a bunch for celery sticks, and I have all the top parts with the leaves, and the very center stalks that are white leftover. What can I use these parts for?
Answers:
One great tip is to keep a large tupperware container or plastic bag in your freezer. Every time you have parts of vegetables (carrot tops, potato peels, celery tops, etc.), but them in the container. When it is full (for me about every week) Use all of them to make a healthy vegetable broth.
Dump everything in a full stock pot, bring to a boil, and reduce to a simmer and cook for about an hour. Strain, and use for everything. You can even freeze it in ice cube trays and use next time you make rice, noodles or soups.
I save them to make soup.
they are great shaved in salad, the leaves can be used in a bloody mary, or puree the lot with some stock or water and add to your soup or casserole.
That's the stuff that goes in the stock pot.
Put them in a food processor and chop up real fine. You can use it as seasoning for soup or you can put it in your pasta salad or potato salad.
Soup, stew, salads, rice, pasta. Hope this helps.
I have used them to make stir fry curry chicken.
use them 4 stock
the leaves of the celery is where all the flavor is. you cut them up right along with the celery stalks in soups or spaghetti sauce it really makes potatoe soup good
Well I give those parts to my parakeets who love them, But you can also use the leaves in salad. I guess you could cook the white parts in a stirfry. I add celery to almost all of mine.
dry them and then crumble and use on anything
celery bhaji is very popular in asian homes specially the leaves make a spicy bhaji out of it
save it to use in making a stock
Chicken soup or bean soup. Or mixed in stuffing. Just saute with your onion for any of the above.
They'll make a great chicken stock.
1 fryer, cut up
one onion, quartered
two carrots, cut into large chunks
2 stalks of celery (or your tops/white stalks), cut into large chunks
1 tsp. salt
2 t. whole pepper corns
2 bayleaves
4 quarts water
Combine all in a large pot/dutch oven. Bring to the boil, reduce heat to a hard simmer, and cook for about an hour, or until the meat is falling off the bones.
Strain broth through cheese cloth into a bowl and let cool to room temp on the counter. when it's cool, cover it and put it in the fridge over night so the fat will rise to the surface, harden, and you can skim it off.
Pick chicken off the bones and add it to your stock to make chicken soup, or use it in chicken salad.
They are great shaved in salad, the leaves can be used in a bloody mary, or puree the lot with some stock or water and add to your soup .