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My sweetie's brother has a neighborhood fresh juice bar. Among many, he makes a celery juice concoction that sells pretty well here (I live in Mexico City). But he tosses the leafy tops of the celery as he's cleaning the celery. Well, today I offered to take the tops. (It pains me to see the leafy greens go in the compost heap.) I am thinking I will make cream of celery soup or a cream of celery/corn chowder variation of it. I can freeze some, too.
Do any of you C-D'ers have any good recipes for the green, leafy and gloriously delicious celery tops? I am willing to make a few recipes with them (I have a ton!). Please share...many thanks!
make a vegetarian meal of potato gratin topped with a celery leaf salad (dress with a basic vinaigrette). The sharpness of the celery leaf makes a good complement to the creamy potatoes.
I love celery tops. In fact, I never add the stringy ribs back into soup when I make it.
I make different potato salads in the summer, and for one I use the tops and that delicious, tender, pale-green leafy heart that runs down the center. I've noticed that stores often cut off the tops and I hate that!
Celery tops are like - the main thing that flavors our chicken soup. That and a nice wad of fresh dill.
It's a main flavor in vegetable broth too. A few stalks of celery chopped up, and twice as many tops, ripped and tossed into a couple quarts of water. Add a few potatoes, some spinach, garlic, fresh parsley, a couple of smallish vidalia onions, dill, a parsnip, couple of chopped carrots, a diced rutebega (aka a swede or turnip), a couple-inch length of fresh rosemary, a little more dill, and the juice of half a ripe lime. Bring it to boil, then reduce heat and let that simmer for a couple hours. Or crock-pot it on low all day. Add a splash of olive oil and serve if you want it vegan - add some grated parmesan cheese if dairy is okay.
You can also add broccoli rabe and kale to that mix if you like your veggie soup especially verdant. Do NOT add peas though. You'll get enough starch from the potatoes and plenty of sugar from the parsnip and carrots.
Not a recipe. You can dry celery leaves in the oven on low heat or dehydrate to save for later. There are a couple of ways to do it so I'll let you google it for your favorite method. I've used the dried leaves in soups or when I'm baking a chicken when I didn't have the fresh stuff. It adds a lot of flaver.
Not a recipe. You can dry celery leaves in the oven on low heat or dehydrate to save for later. There are a couple of ways to do it so I'll let you google it for your favorite method. I've used the dried leaves in soups or when I'm baking a chicken when I didn't have the fresh stuff. It adds a lot of flaver.
I also dehydrate the leaves, then process into dust in my Vitamix. BEST celery flavoring ever!
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