I always think of a vegetable stock I once made with too much celery - you could barely taste any other ingredient. The other day, though, I thought I'd let it run riot over a pot of braised lamb shanks.
No Thanksgiving stuffing is complete without those half-moons of stalk. The leaves look festive poking out a pitcher of Bloody Marys, or you can make homemade celery salt.
Photo Credit: Small Kitchen College
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