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Big Buy: Celery

Sautéed Celery with Leeks and Mushrooms

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from Fine Cooking #109, pp. 20-21

You know that celery is great in tuna salad, slathered with peanut butter, or simply eaten out of hand, but to finish that big bag from the warehouse store, it helps to have a few delicious recipes in your cooking arsenal. Here, we’ve come up with three unexpected ideas that embrace celery’s crisp texture and distinctive flavor: a creamy-crunchy salad, an elegant soup, and an herb-flecked sauté. Try these, and those wilted, forgotten stalks in the back of the crisper drawer will be a thing of the past.

Celery recipes:

Sautéed Celery with Leeks and Mushrooms Cream of Celery and Celery Root Soup
Sautéed Celery with Leeks and Mushrooms  

Cream of Celery and Celery Root Soup

     
Celery, Fennel, and Black Olive Salad with Parmigiano Dressing The big buy:

What: Trimmed celery bunches.

How Much: A 4-lb. bag.

How to Store: Wrap celery in foil and refrigerate. It will keep for at least two weeks

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

Photos: Scott Phillips

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