The farmer’s markets have closed.
Most vegetable gardens have gone to sleep.
Even my cold-hardy kale was apparently done in by our first snow.
Fresh vegetables at the grocery store don’t seem very plentiful or appealing.
But there always seems to be a lot of celery.
Celery may seem like a humble vegetable, but my family loves it many ways!
Oftentimes they don’t even know they’re eating it. (I put it in almost every soup, casserole and stir-fry I make whether the recipe calls for it or not.)
Sometimes we crunch it plain . . . other times we do one of the following:
- Fill with cream cheese for a refreshing snack.
- Fill with peanut or almond butter and top with raisins for an energy pick-me-up.
- Dip in homemade hummus.
For a cooked side dish that tastes like stuffing (or dressing) follow these steps:
- Lightly sauté 4 cups sliced celery in butter with diced carrots and onions.
- Add about 1/2 cup chicken broth, salt, sage and thyme (about 1/2 teaspoon each).
- Braise (covered) about 15 minutes.
- Uncover to reduce liquid and glaze veggies.
- Check flavor and add pepper and more salt to taste.
This Crisp and Creamy Celery Salad (or slaw) is a raw vegetable side dish that has all my kids clamoring for seconds. It always disappears quickly, so we eat it year round.
The dressing is based on sour cream. The only additional vegetable is a little bit of red onion. Even that can be optional. As far as sour cream goes, I like Daisy brand. The only ingredient is “cultured cream.” No unnecessary fillers or additives. Its good and thick and tastes great.
Be sure to make it an hour (or three) before you want to eat so the flavors have some time to meld.
If you like your salad really creamy then double the amount of dressing.
Tangy Carrot Slaw is another raw vegetable side dish we enjoy all year round.
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How do you like to eat or serve celery?