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<blockquote data-quote="cheryl" data-source="post: 2089" data-attributes="member: 1"><a href="https://www.tastecooking.com/how-to-cook-celery-nose-to-tail/" target="_blank">Celery to the Rescue - Taste</a>It’s the versatile, fridge-stable vegetable we all need more of right now.A few weeks ago, back when we were all still cavalierly hopping onto crowded trains for hour-long commutes and making impulsive stops at the grocery store every other day, I picked up a bunch of celery. Hungry for a crunchy salad tossed in a peppery sherry vinaigrette, I had no idea that I would be clinging to that bunch of celery for the next two weeks solid, chiseling off a stalk here and a stalk there for slaws, pickle-y garnishes, and full-bodied chicken stocks—to fill in the gaps before a tricky, and possibly dangerous, trip to the grocery store.Celery may have its chorus of detractors—innocent civilians who suffered through a few too many ants on a log as children, or who associate the vegetable with those miserable and oh-so-fibrous low-calorie diets. But when you pamper your celery, it can be as luxurious as a leek, as crisp and refreshing as a breakfast radish. And if you know how to cook with the whole thing, nose to tail, you can make that $3 bag go very far.</blockquote>

[QUOTE="cheryl, post: 2089, member: 1"] [URL='https://www.tastecooking.com/how-to-cook-celery-nose-to-tail/'][B]Celery to the Rescue - Taste[/B][/URL] [B]It’s the versatile, fridge-stable vegetable we all need more of right now.[/B] A few weeks ago, back when we were all still cavalierly hopping onto crowded trains for hour-long commutes and making impulsive stops at the grocery store every other day, I picked up a bunch of celery. Hungry for a crunchy salad tossed in a peppery sherry vinaigrette, I had no idea that I would be clinging to that bunch of celery for the next two weeks solid, chiseling off a stalk here and a stalk there for slaws, pickle-y garnishes, and full-bodied chicken stocks—to fill in the gaps before a tricky, and possibly dangerous, trip to the grocery store. Celery may have its chorus of detractors—innocent civilians who suffered through a few too many ants on a log as children, or who associate the vegetable with those miserable and oh-so-fibrous low-calorie diets. But when you pamper your celery, it can be as luxurious as a leek, as crisp and refreshing as a breakfast radish. And if you know how to cook with the whole thing, nose to tail, you can make that $3 bag go very far. [/QUOTE]

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