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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 218 KB, 480x319, 200 calories of celery.png [View same] [iqdb] [saucenao] [google]
4362889 No.4362889 [Reply] [Original]

I have acquired large quantities of parsley.

what to do with except for soffrito/trinity for bolognese or rice and beans?
(tried bolognese with soffrito for the first time today, and I loved it, so did other people who tried it)

>> No.4362891

>>4362889
oh brainfuck, celery that is

>> No.4362893

Make tabbouleh

>> No.4362895

>>4362889
fry it up with some onions and butter, throw in some breaad crumbs
BLAM
stuffing.

>> No.4362896

>>4362893
thx for the tip, I even have harissa, couscous and middle eastern spices.

a favourite recipe you want to share?

>> No.4362899

cream of celery?

>> No.4362905

>>4362895
ah yes, thx

>>4362899
will try it out

>> No.4362910

2 qt cooking pot
celery
carrots
onions
a bit of minced garlic
olive oil
saute all that until onion transluscent
add a quart of chicken stock/broth/bullion
toss in some pasta
whatever veggies are in the freezer or in a can
leftover cooked chicken, maybe?
bring to boil
reduce heat to low
barely simmer
cover pot; cook for 10-15 minutes
you've made poor college student soup that's better than it sounds

>> No.4362916

>>4362910
nice.

and actually doesn't sound that bad

>> No.4362930

>>4362916
After you cook the celery/carrots/onions, there'll be some burnt cracklings sticking to the bottom of the pot. When you add the stock/broth/bullion, be sure to scrap up those cracklings; it gives the soup a great taste; cleans pot too.

>> No.4362935

Celery soup. Celery jumbo. Celery by itself. Celery creole. Steamed celery.

>> No.4362999

thx for the all the tips

I will be off now but feel free to make this the celery thread