Celery recipes (part 2):

5. Boiled celery salad
Ingredients:
4 big celeries, 2 tomatoes, 3-4 spoons of oil (olive oil is extremely good for this but also sunflower oil can be used.), one spoon of weak vinegar, spices, salt, minced parsley.
Cooking:
The three celeries are peeled, are cut into big slices and set to boil in salt. When we consider that the celeries are boiled we bring out the slices, we dry them well and we put them on a plate or salad bowl. We add the oil, pepper, vinegar. We mix carefully so the slices don’t break. In need we can add vinegar or oil according to taste. Parsley is sprinkled after which the dish is put into the refrigerator. This food is very healthy. We will notice that the celery slices will taste even better than the potatoes.

6. Celery salad with eggs and pickles
Ingredients:
2 big celeries, about 100 g oil, 2 eggs, the juice of a small lemon, 2 medium pickles, pepper, and salt.
Cooking:
First the mayonnaise is prepared after the known recipe from a raw yolk and a boiled one rubbed with oil and lemon juice. Then the two pickles are cut into small cubes and are mixed with mayonnaise. Immediately after the two celeries are peeled they are grinded. Grinded, the two celeries will be mixed with the mayonnaise with the pickles. Salt is added according to taste. Vinegar can also be added. Finally it is decorated with green salad and with the boiled egg white cut into fine slices.

7. Celery mush
Ingredients:
6 celeries, 3 medium potatoes, 2 -3 medium carrots, 35 – 50 butter, 50 -100 ml milk.
Cooking:
We start with cleaning the celeries, which we then cut into quarters and we put them to boil in salted water. After the celeries had started to boil we add the potatoes and we continue to boil. After they are boiled we drain the water and we mince the celeries as well as the carrots through a sieve. In the cream obtained we add butter mixing well. After the butter has been added the mixture is set on fire again until it reaches a high temperature. Meanwhile we add salt according to taste. This food is served hot.
Note: after they are boiled, the celeries, potatoes and carrots can be minced very well with a wooden spoon, without the need for a sieve.

8. Celery with olives
This food is renowned standing at the base of a Greek genuine food.
Ingredients:
: 2 kg of celery, 200 g green peas, a quarter kg dry onion, 400 g pearled barley, 150 g oil, 150 g olives, 1 spoon wheat flour, lemon juice, a tip of a spoon of pepper, salt, minced dill.
Cooking:
We mince finely the onion and we peel the celeries after which we slice them. We scald the olives and we clean the pearl barley which we cover and fry. We pass then to the frying of the celery slices, an activity which is harder. After we finish frying the celery slices we cook the onion in the same pan. When the onion starts getting brown we slowly add the flour. In the moment that the flour and the onion is mixed and well cooked together, we pour over the mixture a glass of water and add according to taste the oil and the salt. We mix well and we put the preparation into a bigger pan. We add the celery, olives, pearl barley and green peas. We mix heartily and add on this occasion the dill. We boil everything at quick fire for about half an hour. In the end it is soured according to taste with lemon juice, put on a plate and decorated with salad, parsley and laurel.

9. Celery with mushrooms
Ingredients:
This is a delicious food which contains: 2 celeries, 100 g mushrooms, a dry onion, 50 -75 ml wine, 20 g flour, 40 – 50 g butter or grease. As spice we will use grinded pepper and laurel leaves. Salt is added according to taste.
Cooking:
We start with peeling the celery, after which we cut it into thick slices and we set it to boil in salted water. While the celery is boiling, we peel the onion, we cut it finely and we fry it using half of the quantity of butter or grease. When it starts to get brow, we add flour. In this mixture we add the wine and a bit of water and we mix. We also mix the spices. A sauce has been formed which is let to boil for about 30 minutes. We prepare the mushrooms too: we clean them, cut them into small cubes and fry them in the butter or grease that we have left.
If meanwhile the celery has boiled, the slices are pulled out and set into a pan. The sauce that has just been boiled is poured over them and the mushrooms are added. Everything is carefully mixed, salt is added and it is boiled a bit more. The celery and mushrooms dish is served!

10. Celery and parmesan
Ingredients:
It is a simple recipe, that doesn’t need great preparations or special skills in the culinary art. We shall use 2 well grown celeries, 100 -150 g grinded parmesan, a spoon of butter, bread crumbs.
Cooking:
Peeled, the celery will be cut into large thick slices and set to boil in water with a bit of salt. After it has boiled, the slices are pulled out, set into a well greases griddle and parmesan together with the bread crumbs are sprinkled, everything is mixed lightly and is set in the oven. When the parmesan is almost melted, we remove the griddle from the oven. We can serve it right away. We can pour over it if we wish of course some yogurt or sour cream.

11. Natural appetizer from celery, carrots, onions and parsley
Ingredients:
For preparing this appetizer we need 100 -150 ml carrot juice, 50 -75 ml onion juice, a teaspoon of powdered sugar, celery (it can even be large celery), green parsley minced very finely minced, celery leaves – also finely minced, a bit of salt.
Cooking:
After the celery was finely grinded, it is set into a glass container, in a bowl. We pour over it the carrot juice, the onion juice, the sugar and we mix. Then we add the parsley, the celery leaves and the salt. We mix everything and we set the mixture in the refrigerator to rest. After about 2 hours it’s good for drinking.

12. Celery with honey
Ingredients:
It’s an exceptional recipe, very old. We use the following ingredients: big celery (about 200 g), 800 g honey, sweet basil (at most a teaspoon of crushed sweet basil), and 50 -100 ml quality alcohol.
Cooking:
The celery is peeled and finely grinded. It is set together with the basil in a jar of 1.5 l and it’s mixed. Honey is poured. The jar is sealed very well and set to maceration in a dark and cold place. It is left for about 45 – 50 days, time in which, from time to time, the mixture is strongly agitated. After this time the resulted mixture is passed through a thick sieve or material and alcohol is added. About this drink they say that it has beneficial effects on the one who drinks it, not in any manner but in a disciplined way and in moderate quantities.

We have more celery recipes. Find out in the column on the right.