Celery Scallion Relish Recipes

35 WAYS TO USE SCALLIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a scallion recipe in 30 minutes or less!

PICKLED CELERY RELISH

Steps:

• Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
• In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

CELERY RELISH

Steps:

• 1. Put celery, onion and pimento in blender container, reserve
• 2. Mix gelatin and salad dressing in small saucepan. Stir over low heat until gelatin dissolves
• 3. Pour gelatin mixture over vegetables in blender. Cover, whirl at low speed until ingredients are coarsely chopped
• 4. Pour mixture into a bowl, cover, refrigerate until thick
• 5. Serve as an accompaniment to hamburgers, frankfurters or fried fish. This relish will keep well for about a week.

SCALLION AND CELERY QUICHE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a medium skillet over medium heat and add scallions and celery. Cook, stirring, until celery is just tender, about 5 minutes. Add a generous pinch of salt, the garlic and thyme, and cook, stirring, until fragrant, about 30 seconds. Stir in the parsley. Season to taste with salt and pepper. Remove from heat.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
• Spread scallion and celery mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

CELERY RELISH

Steps:

• Mix all ingredients well in a large pot.
• Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
• Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
• If you wish, process in a boiling water bath 10 minutes.

CELERY-SCALLION RELISH

Steps:

• Place celery, scallios, and cilantro in a heatproof bowl.
• Heat oil and cumin in a small skillet over medium high heat, shaking often, until cumin is sizzling and fragrant. Pour cumin oil over celery mixture. Add lime juice, salt and pepper, stir to combine