Sautéed Celery with Leeks and Mushrooms

This savory sauté tastes just like Thanksgiving stuffing, but without the bread. Serve it alongside roasted chicken.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 oz. cremini (baby bella) mushrooms, quartered
  
  


• 
  
  6 medium celery stalks, sliced 1/2 inch thick on the diagonal
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  1 tsp. chopped fresh sage
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. lower-salt chicken broth or water
  
  

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.

Chicken Breasts en Papillotes with Celery, Bay Leaf, and Tomato

Before going into the packets, these chicken breasts are browned to boost their flavor and improve their appearance. Celery takes center stage here, adding its refreshing herbal flavor.

• 
  
  4 boneless, skinless chicken breast halves (6 to 7 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2-1/2 Tbs. unsalted butter, softened
  
  


• 
  
  1/3 cup dry white vermouth (or dry white wine)
  
  


• 
  
  2 cups thinly sliced celery heart, including leaves
  
  


• 
  
  4 thin slices prosciutto (1 to 2 oz.), chopped
  
  


• 
  
  1 Tbs. capers, rinsed, drained, and chopped
  
  


• 
  
  1 medium tomato (about 8 oz.), cored and cut into 1/2-inch dice (about 1 cup)
  
  


• 
  
  4 bay leaves, preferably fresh
  
  

Tip:

If you are unsure if the food is done, open one of the packets to check. If it’s not ready, reseal it as best you can and return all the packets to the oven.

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Meanwhile, prepare foil packets. Start with four 12x20-inch pieces of regular or heavy-duty foil. Fold them in half to make 12x10-inch rectangles.

Thoroughly pat the chicken breasts dry and season with salt and pepper. Heat 1 Tbs. of the olive oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. When the butter stops foaming, add the chicken and cook until browned on both sides, 3 to 4 minutes per side. Transfer to a plate. Return the pan to the heat, add the vermouth, scrape up any brown bits from the bottom of the pan with a wooden spoon, and cook until reduced to about 2 Tbs. Immediately remove from the heat and set aside.

Arrange the foil sheets on a work surface. Coat the inside of each with the remaining 1-1/2 Tbs. butter, leaving a 3-inch border. In a medium bowl, toss the celery and prosciutto with 1 tsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, breaking up any prosciutto clumps with your fingers. Distribute the celery mixture among the sheets, arranging it on one side in a layer about the size of a chicken breast. Scatter the capers over the celery. Put the chicken breasts on top and drizzle each with the reserved the vermouth. Scatter the tomatoes over the chicken. Top each with a bay leaf and drizzle with the remaining 2 tsp. olive oil. Fold the other of the foil over the ingredients, then tightly fold or crimp the edges to seal.

Transfer the packets to two large, rimmed baking sheets and bake until the packets are puffed and fragrant, 19 minutes. Serve immediately.

Sautéed Celery with Leeks and Mushrooms

This savory sauté tastes just like Thanksgiving stuffing, but without the bread. Serve it alongside roasted chicken.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 oz. cremini (baby bella) mushrooms, quartered
  
  


• 
  
  6 medium celery stalks, sliced 1/2 inch thick on the diagonal
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  1 tsp. chopped fresh sage
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. lower-salt chicken broth or water
  
  

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.

Celery Root, Celery Heart, and Celery Leaf Salad

This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute.

For the dressing

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. Moscatel vinegar
  
  


• 
  
  1/2 tsp. kosher or fine sea salt
  
  


• 
  
  1/4 tsp. freshly ground pepper
  
  


• 
  
  1/3 cup golden raisins
  
  

For the salad

• 
  
  1 medium celery root, about 12 oz., trimmed, peeled, and cut into matchsticks
  
  


• 
  
  3/4 cup thinly sliced celery heart (lightest green, innermost ribs only)
  
  


• 
  
  1/2 cup lightly packed celery leaves
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  

To make the dressing

To make the dressing, in a small bowl, whisk together the oil, vinegar, salt, and pepper. Add the raisins and set aside for at least 15 minutes to allow the raisins to plump.

To make the salad

In a large bowl, combine the celery root, celery heart, celery leaves, and parsley and toss to mix. Whisk together the dressing briefly, then pour just enough over the salad to coat the ingredients lightly and toss well. You may not need all of the dressing. Taste and adjust seasoning.

Set the salad aside at room temperature for 5 to 10 minutes to allow the flavors to meld before serving.

Cream of Celery and Celery Root Soup

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups peeled, small-diced celery root
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  1 fresh or 1/2 dried bay leaf
  
  


• 
  
  2 Tbs. crème fraîche
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Canola oil for frying
  
  

In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the crème fraîche, and season to taste with salt and pepper. Keep hot.


Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels.


Ladle the soup into bowls and top with the celery leaves.

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

• 
  
  3-1/2 cups thinly sliced celery (sliced on the diagonal)
  
  


• 
  
  1 small fennel bulb, cored and thinly sliced
  
  


• 
  
  1/4 cup thinly sliced fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  1 anchovy fillet, minced (optional)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 cup oil-cured black olives, pitted and chopped
  
  

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.


In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.


Toss the celery mixture with the dressing, fold in the olives, and serve.

Cream of Celery and Celery Root Soup

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups peeled, small-diced celery root
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  1 fresh or 1/2 dried bay leaf
  
  


• 
  
  2 Tbs. crème fraîche
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Canola oil for frying
  
  

In a 4-quart pot, melt the butter over medium heat. Add the celery, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the crème fraîche, and season to taste with salt and pepper. Keep hot.


Heat 1/2 inch of canola oil in a 1-quart pot over medium-high heat. Add the celery leaves and cook until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the celery leaves to a plate lined with paper towels.


Ladle the soup into bowls and top with the celery leaves.

Celery Root, Celery Heart, and Celery Leaf Salad

This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute.

For the dressing

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. Moscatel vinegar
  
  


• 
  
  1/2 tsp. kosher or fine sea salt
  
  


• 
  
  1/4 tsp. freshly ground pepper
  
  


• 
  
  1/3 cup golden raisins
  
  

For the salad

• 
  
  1 medium celery root, about 12 oz., trimmed, peeled, and cut into matchsticks
  
  


• 
  
  3/4 cup thinly sliced celery heart (lightest green, innermost ribs only)
  
  


• 
  
  1/2 cup lightly packed celery leaves
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  

To make the dressing

To make the dressing, in a small bowl, whisk together the oil, vinegar, salt, and pepper. Add the raisins and set aside for at least 15 minutes to allow the raisins to plump.

To make the salad

In a large bowl, combine the celery root, celery heart, celery leaves, and parsley and toss to mix. Whisk together the dressing briefly, then pour just enough over the salad to coat the ingredients lightly and toss well. You may not need all of the dressing. Taste and adjust seasoning.

Set the salad aside at room temperature for 5 to 10 minutes to allow the flavors to meld before serving.