When it comes to greens, celery might be underrated. I’m not sure if there’s a more classic after-school snack than celery stalks and peanut butter! You can use celery to add texture and flavor to homemade soup recipes. In the Midwest, celery is a go-to relish tray vegetable. Plus, popping a stalk or two as a garnish in your bloody Mary is a great way to eat your greens.
Still, not everyone likes to eat celery raw, partially due to the stringy nature of the stalks. So, what’s the best way to peel celery? Here’s what you need to know.
Does Celery Need to Be Peeled?
You can peel celery if you’d like, but you don’t have to.
Let’s start with celery in its raw form: whole, fresh, and sitting on your counter after a trip to the grocery store. If you go in and cut or break off pieces, you may be left with some of the plant’s stringy attachments on the stalks. While these aren’t harmful to eat, they’re not necessarily pleasant, and can be tough to chew—especially for kids.
For science’s sake, these stringy bits are called collenchyma cells, which are essentially water-filled tissue that stiffens to give celery its crunch. It’s safe to eat, but we understand if you want to get rid of the tough parts.
So you don’t have to peel your celery stalks, but you definitely can if you want to. Be sure to keep the base of your celery to regrow celery from the scraps!
How to Peel Celery
We recommend the following two options when it comes to peeling your celery. Don’t worry—stripping a stalk of celery isn’t anywhere near as tedious as peeling other veggies (though we do have a handy potato-peeling trick).
Your first option is to use a knife. We recommend using a small, sharp paring knife in this case for easier handling. All you need to do is slice the visible string from the stalk’s base to top and remove it. Pretty simple, right?
You also have the option of using a vegetable peeler to rid your celery of any tough strings. This might take off more of the stalk than you’d like, but it’s a great option if you don’t feel comfortable wielding a knife.
The Best Ways to Use Celery
1 / 28
Ragin' Cajun Eggplant and Shrimp Skillet
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
Cool & Crunchy Chicken Salad
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
Chunky Beef Vegetable Soup
For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. —Lorraine Caland, Shuniah, Ontario
Pecan-Cornbread Dressing
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen
Veg Jambalaya
This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado
Hearty Homemade Chicken Noodle Soup
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
Corn Stuffing Balls
My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. —Audrey Groe, Lake Mills, Iowa
Turkey Almond Salad
Our congregation was holding a luncheon at which I was helping, and we were supposed to use turkey left over from the church's Thanksgiving supper. Everyone liked this so much that—at another church luncheon—we cooked a turkey for the specific purpose of making my salad. —Donna Rear, Olds, Alberta
Special Scalloped Corn
Carrots and green pepper make this dish colorful, which grabs attention at a potluck. The corn casserole is also a smart idea for when you need to prepare a dish ahead of time—easy baking is all it takes to finish it up. —J. Brown, Fort Dodge, Iowa
Jamaican-Style Beef Stew
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! —James Hayes, Ridgecrest, California
Contest-Winning Easy Minestrone
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Moist Poultry Dressing
Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it’s made in the slow cooker. —Ruth Ann Stelfox, Raymond, Alberta
Cornish Hens with Wild Rice and Celery
Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. They're a wonderful change of pace from traditional turkey. —Nancy Horsburgh, Everett, Ontariodata-recalc-dims="1" height="640" loading="lazy" sizes="(max-width: 640px) 100vw, 640px" src="https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?fit=640,640" srcset="https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?w=1200 1200w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=150,150 150w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=300,300 300w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=768,768 768w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=1024,1024 1024w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=696,696 696w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=348,348 348w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=700,700 700w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=400,400 400w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=180,180 180w, https://www.tasteofhome.com/wp-content/uploads/2018/01/EXPS_H13x9BZ16_28320_A05_06_1b-1.jpg?resize=10,10 10w" title="Acorn Squash with Cranberry Stuffing" width="640">
source https://www.tasteofhome.com/article/how-to-peel-celery/
Acorn Squash with Cranberry Stuffing
If you have squash or cranberry lovers at the table, here’s your new go-to recipe. It’s colorful, the blend of flavors is delicious and it’s a fitting addition to a Thanksgiving menu. —Dorothy Pritchett, Wills Point, TexasTurkey Spaghetti Casserole
My mom made this creamy and comforting dish while I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple yet tasty meal. —Casandra Hetrick, Lindsey, OhioAlmond-Apricot Chicken Salad
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. —Susan Voigt, Plymouth, MinnesotaAmish Chicken Corn Soup
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, PennsylvaniaFavorite Hamburger Stew
I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. —Marcia Clay, Truman, MinnesotaSunflower Strawberry Salad
We have an annual strawberry festival in our town, so recipes with strawberries are popular here. I have served this salad at luncheons and have always received compliments. —Betty Malone, Humboldt, TennesseeCorn Dog Casserole
Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, IllinoisCarrot Chowder
My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, AlabamaCrab and Corn Chowder
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!Broccoli Salad Supreme
People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, OregonMakeover Spinach and Artichoke Casserole
Spinach never tasted better than it does in this creamy, colorful dish that I've lightened up a bit with reduced-fat ingredients! —Judy Armstrong, Prairieville, LouisianaParmesan Artichoke Soup
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. —Malee Jergensen, Murray, UtahBacon Macaroni Salad
This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, IndianaBuffalo Chicken Lasagna
This recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South CarolinaCornucopia Salad
I first enjoyed this salad at a church potluck and has since become a Thanksgiving tradition at my house. I've made some adjustments to the original recipe to please my vegetarian friends, but you can add cooked chicken. For a complete meal, add 3 cooked and shredded chicken breasts to salad mix.—Cheryl Peterman, Prescott, ArizonaThe post Do You Have to Peel Celery? appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-peel-celery/
0 Response to "Do You Have to Peel Celery?"
Post a Comment