Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first? Thanks!
Many sauces include celery. It's not a flavour I'm particularly keen on, particularly in sauces so I'm wondering why it's included. Is it included simply as a f
I don't have access to celery root (celeriac). What can I use instead? Are there any suitable alternatives?
I've used a recipe before (can't find it anymore, sorry) where I steamed sticks of celery root. The ingredients I remember are garlic (whole cloves steamed toge
Because I cannot find on a regular basis celery, I am trying to preserve what I buy as long as possible. After trying some methods, the one I found is aluminum
The ingredients of mirepoix are consistently described as onion, carrot and celery in a 2:1:1 ratio, but there isn't much consistency advice on how to cook it.
My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was ex
I like celery, but it seems to go limp very quickly when I buy it. What's the best way to store it to keep it crisper longer?
I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk
I'm making this Creamy Chicken and Mushroom Soup recipe and I wanted to know what can I use as a substitute for celery because it'll be difficult to get it befo
I'm trying to make this recipe: http://www.platedwithstyle.com/2015/03/01/cajun-garlic-butter-shrimp/ I know i can find "substitues" for celery salt and coconu
Crisp celery is important for salads and other recipes calling for raw celery, but what about when the celery is to be cooked, such as in a soup or stew? Celery
I like celery with dips (e.g. blue cheese or ranch dip) but I am not sure what is the best way to prepare the celery petioles: Of course I clean them. I also re
Shredded celery is a tasty replacement for high-carb staples such as potatoes, pasta, and rice, and it has fewer calories than other foods that that is also tru
I only use celery as an ingredient. It’s part of the trinity, and gumbo wouldn’t be gumbo without it. While I was in Asia, I learned how useful and
I'm planning on making a cornbread stuffing (likely one of the NYTimes' recipes) for a potluck Thanksgiving. (e.g., stuffing will cooked outside of the turkey)