I know that some people eat celery with hummus. Or put pimento cheese or peanut butter on it. Are there any other foods that you think go well with celery? I’ve got some celery in my fridge that I’m trying to eat up.
Mix cottage cheese with paprica or curry powder, and use it as a dip for the celery.
Tuna salad sandwich. Gotta cut the celery up fine though.
Like others are saying Bloody Marys & mirepoix. If you want to eat it raw with stuff, but you’re not in love with the texture, I’d recommend lightly peeling the celery before cutting into sticks. Removing some of the chewy rind while leaving the crunch makes it much more palatable.
Here’s a celery salad recipe I’ve used a few times: https://web.archive.org/web/20250130004342/https://www.bonappetit.com/recipe/celery-salad-with-dates-almonds-and-parmesan
I usually sub raisins for the dates.
I don’t have a recipe for you, but someone once made me celery and red pepper soup and it was DELICIOUS.
Cream cheese. But peanut butter is always best.
I love it in cheese fondue
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This is probably my Greek side talking, but I find that manestra just doesn’t hit the same without some diced celery!
The compost.
You can make real good humus out of celery.
A distraction! You need to watch the McGrover movie on Nezflik. Celery is important but you must remember to chamfer the stalk part.
Peanut butter and raisins.
Ants on a log!
Peanut butter
and raisins.So close!
How tf you gonna make bumps on a log without the bumps?!
If the bumps tasted like peanut butter I’d be fine with it!
crunchy peanut butter
So just peanuts?
Choccy chips.
Who the hell still eats raisins?! I thought society at large had decided we were done with them.
Raisins is nasty.
Are you 10?
Are you 70?
You know what’s another great improvement? Toss the celery in the trash.
I mean I don’t agree but who can argue with just having peanut butter? It’s great!
I’m with you. Raisins aren’t bad but totally overboard in this context.
Use your celery as an ingredient to make other things amazing. Mirepoix would be my first suggestion.
Tangentially related: It’s also great to add to a stock, and if you ever get a grocery store rotisserie chicken, you should consider making stock with it after you’ve cleaned off all the meat you want. Skin, bones (broken bones are even better), celery, onions, carrots… Even onion skins and those celery leaves I mentioned, it can all go in, you just strain everything out after you’re done cooking.
Pretty much any time you cook meat, consider incorporating celery into the ingredient list. It’s a friendly companion.
We always use celery when we make stock for our dogs, as we make their food using fish stock or beef stock. We get super cheap bags of salmon meat (like 5 pounds for $5) at the local farmers market and then use all of that to make stock. We get enough stock to last about 6 months per batch.
I too use stock for making food for my dogs. I’ll also make jello treats, it’s cheap, they love it, it’s really good for them.
Fellow dog lovers unite.
This is the correct answer. Celery is an ingredient, not something you eat on its own. You CAN eat raw onion chunks, but most don’t. Better as an ingredient.
Any of the “salads”: Tuna salad, chicken salad, egg salad, potato salad benefit from a little added celery, both as an added flavor component as well as for a little texture and crunch.
While I use celery in a lot of cooking, I tend not to be able to use an entire bunch of it before it goes bad. So, whenever I buy it, I use what I can, and then I chop the rest up and freeze it. Then I can pull out what I need for cooking purposes at my leisure, and I don’t end up wasting much celery.
All the options you mentioned for eating the celery raw are great. I’d also add cream cheese to that list.
If you don’t like celery uncooked, this is a great way to ruin a salad. It sounds like that probably doesn’t apply to OP, though.
What is the celery like after unfreezing?
Tastes just the same.
It loses some of its crispness, so you wouldn’t necessarily substitute frozen / thawed celery in a recipe that calls for raw / uncooked celery. Though, I have used the thawed stuff for things like potato salad and chicken salad before, which are things that typically use raw celery, and it still added enough texture and crunch to make it worthwhile.
But for things that involve cooking celery, like in soups, stir fries, and things along those lines, frozen works just fine for me. I don’t find any difference in taste or texture in the finished product, assuming that the frozen celery didn’t get freezer burned or go through multiple freeze/thaw cycles.
Most grocery stores in my part of the world sell frozen celery or at least frozen veggie mixes that include celery, so I’d say it’s a fairly common practice.
Thanks!
Any french/ Italian that calls for the three veg onion, carrot, celery (they have a name for it). I use it in my spaghetti sauce.
Mirepoix! You can also swap the carrot for bell pepper to get the Cajun equivalent
That’s the holy trinity.
I can’t think of any Italian dishes that use celery. French tons, but are you sure Italian commonly uses it? What Italian dishes use celery?
https://en.m.wikipedia.org/wiki/Sofrito
Soffrito/battuto
My favorite ragu https://en.wikipedia.org/wiki/Bolognese_sauce
You right! I couldn’t narrow it down, so tried to recall from the region. Thanks for the correction!
