Hello First time here. I bought four stalks of celery and I ended up only using one stalk. I would like to save the rest by vacuum sealing it and then freeze it. Will this be ok to do and will my celery be usable after it's defrosted?
Hello First time here. I bought four stalks of celery and I ended up only using one stalk. I would like to save the rest by vacuum sealing it and then freeze it. Will this be ok to do and will my celery be usable after it's defrosted?
My experience is that it turns rather gray and soft, but it was frozen by accident, a refrigerator malfunction.....
Yes but your going to loose the crispness. Cut into small pieces and blanch for 2 minutes then drain well. It does soften and can be added to stews and soups. You could make celery soup.
But try this... This was a surprise to me. Comes from Dr. Oetker, The great book of classic cuisine. 1986
Baked Celery
Yield: 2 to 4 servings
2 small celery stalks
1/4 cup Roquefort cheese ( you can sub. the kind)
1 tablespoon soft butter
salt
1 clove garlic, peeled and crushed
Wash the celery and remove the ribs from the base. Remove the strings and cut off the leaves, cut the long stems in half.
Knead the Roquefort, butter, salt and garlic together until creamy and fill the celery ribs. Chop the celery leaves, then sprinkle them on top of the cheese spread.
Wrap each stick in a piece of aluminum foil, shiny side on the inside, and seal well. Bake in a preheated 350 F oven for 30 to 40 minutes.
The celery stays crunchy and has a richer flavour. Nice side dish.
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