Can i cook celery leaves

Here are a few ideas to get you started:. The nutritional content that is packed into celery leaves would certainly make a great addition to your daily detox routine. Some people find the taste can be a little overpowering as a juice and that the leaves add a slight bitterness. You could opt to use the stalks rather than the leaves, but it obviously comes down to individual preference.

As a slightly more subtle way to get the benefits of celery in liquid form, try blending it together with summer fruits and frozen berries in a delicious smoothie. There are loads of smoothie recipes that include a burst of flavor from these punchy little leaves, which just goes to show how versatile it really is as an ingredient. Skip to content When cooking you always have the option of adding spices or herbs your food, and this always adds a ton of flavor.

Table of Contents. September 9, The dark leaves tend to be thick and sturdy, with a flavor that's something like flat-leaf parsley; very dark leaves can be more grassy and bitter, but are still serious flavor agents you should put to good use.

Pale leaves have a more delicate taste and texture. Try these ideas for using both kinds of celery leaves in everyday cooking. Combine kosher salt with a handful of dried celery leaves to make homemade celery salt.

You can dry celery leaves in the oven or microwave; the recipe tells you how to do it. Dark leaves will give you a stronger flavor. Substitute dark celery leaves for peppery arugula leaves in this variation on classic pesto. Toss celery pesto with pasta, spread it on pizza and sandwiches, mash it with soft cheese and use it as a dip, shake up a spoonful with oil and vinegar for salad dressing, stir it into soups. You get the idea.

Toss light or dark celery leaves into just about any kind of salad, such as tabbouleh. Because of that, you generally only use one or two of the ribs. To store celery so that it lasts up to a month, wrap it in aluminum foil. Do not store it in a plastic bag or plastic wrap. The nutritional information above is computer-generated and only an estimate.

Please do your own research with the products you're using if you have a serious health issue or are following a specific diet. Speaking of not wasting though, I highly suggest leaving the potatoes unpeeled!

I used red potatoes, left the skins on and chopped them up. Less work, less food waste, more nutritious, and it was absolutely delicious! Thanks for a wonderful recipe, I will be saving this and making yearly to use up those celery leaves when I harvest Hi, Dana, Thanks so very much, so glad you enjoyed and this recipe was the solution for you.

Thanks again so much! Though I also need to use up the celery itself too, so may include some of the actual celery ribs to see how that works out. Thanks again! Thanks so much for your question.

In looking at other IP recipes for cream soup, I would follow the stovetop instructions to the point of adding the potato, lock the lid, set to high for 7 minutes then natural release. Add the cream and puree. Thanks again and hope you enjoy! Thank you so much for looking into it and getting back to me.

Thanks once again… cheers! We had so much celery in the garden this year I had to find something to do with all the beautiful leaves and this recipe was perfect. So simple and delicious. Hi, DH, Thanks so much for your question and glad you enjoy this soup so much.

You could leave the cream out to be on the safe side. However, I do creamy soups a lot for clients and no one has ever had a problem. With heating and stirring, it comes back together. Try a small batch WITH the cream—like a cup or so—and see if you like the result. I tried your suggestion and it worked exactly as you described.

When the creamed soup came out of the freezer and defrosted, it looked curdled, but reheating and whisking brought it all back together. Thank you so very much for all of this!! Hi, DH, Thank you so very much and you are most welcome! I made this with half the butter and oil.

I used a bit over on the leaves and scallions. And, since I had some left over from a previous recipe, buttermilk instead of cream. I was going to add a bit of non-fat Greek yogurt, but decided against that. Which brings up the story of a carpenter who had a favorite hammer. The head broke and he replaced the head.

A while later, the handle broke and he replaced the handle. Hi, Steve, Thanks so much and so glad you enjoyed!