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?
It is a variety that makes very fine branches, 1cm max. thick.
Recipes and conservation of celery in branches?
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Recipes and conservation of celery in branches?
Last edited by Christophe the 26 / 05 / 11, 16: 20, 1 edited once.
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I think everything is tender in this variety (we can eat the smallest stems raw without problem), here is a photo of the harvest:
So your recipe is "celery mayo"
Ah I like the concept! Speed and efficiency!
So your recipe is "celery mayo"
Ah I like the concept! Speed and efficiency!
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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
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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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!
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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Finally I did not make spaghetti but tortelini:
Improvised recipe: celery, tomatoes, cream ...
You even have the right to a photo:
Indeed, Alain, the celery, goes very well with pasta! This one is still better cooked than raw!
Well, more than to do, the "end of the end": pasta, mayo, celery
Improvised recipe: celery, tomatoes, cream ...
You even have the right to a photo:
Indeed, Alain, the celery, goes very well with pasta! This one is still better cooked than raw!
Well, more than to do, the "end of the end": pasta, mayo, celery
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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!
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!
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Stepping behind sometimes can strengthen friendship.
Criticism is good if added to some compliments.
Alain
Criticism is good if added to some compliments.
Alain
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