CELERY SHRUB
Inspired by Dr. Brown's Cel-Ray Soda, a common fixture in delis in NYC, this celery shrub is savory and refreshing to drink with seltzer.
Provided by Michael Dietsch
Number Of Ingredients 3
Steps:
- Wash celery stalks and, if necessary, scrub with a vegetable brush to remove dirt. Cut the stalks into 1-inch pieces.
- Add celery to blender and cover with about ½ cup water.
- Start the blender on low, and as the celery starts to get chopped up, turn the speed up to purée. If, after about 30 seconds, the mixture is still very thick and chunky, add a little more water.
- Place a fine-mesh strainer over a bowl. Line with a piece of cheesecloth if desired. Pour the celery mixture through the strainer. Press or squeeze the celery puree to express the juice into the bowl.
- Pour celery juice into a sanitized jar. Add sugar and cider vinegar. Cap the jar and shake to combine. Refrigerate, shaking well every other day or so to dissolve sugar.
CELERY SOUP
Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.
Provided by Jeannie Turicik
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
- Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
- Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
- Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
- Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.1 g, Cholesterol 0.5 mg, Fat 7.7 g, Fiber 5.9 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 607.9 mg, Sugar 6 g
SUMMER FRUIT SHRUB
Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened with sugar and time. The base needs to sit overnight, and the shrub, once it's all put together, mellows and changes with more time in the refrigerator. Herbs, peppercorns and vegetables can be added to the basic formula to create endless variations. Other vinegars may be substituted. When in doubt, apple cider vinegar is a good fall back.
Provided by Kim Severson
Categories project
Time P1DT10m
Yield About 1 1/2 cups
Number Of Ingredients 3
Steps:
- Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
- Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
- Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
- To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 49 grams
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- In a saucepan, gently cook the vinegar with the white sugar and salt until both are fully dissolved. Be extra careful to not boil the vinegar. Remove from the heat and reserve the mixture in the refrigerator until it is completely cooled.
- Using a juicer or blender, juice one bunch of fresh celery. Strain the juice through a fine sieve to remove any residual particles or fibers.
- Combine the reserved sugar/vinegar mixture with the fresh celery juice in a resealable bottle or Mason jar. Shake to incorporate. The shrub will remain vibrant for 1-1.5 weeks if stored in the refrigerator.
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