Celery recipes typically focus on celery as an adjunct to a dish. But celery is much more versatile in the kitchen than many people realize. The classic way to eat celery is as a stick or chopped into a salad, relish, stew or soup. Celery is a mainstay for Waldorf or potato salad. It’s a great vehicle for stuffing with egg, cream cheese, tuna or chicken salad or to scoop up dips. Real cream of celery soup will make a huge difference in those recipes that expect you to open a can. Try some of these celery recipes and I expect you’ll come away with a new appreciation for those green stalks.
- 2 cups chopped celery
- 1/2 cup chopped olives, green or black
- 1/4 cup sliced radishes
- 2 tablespoons olive oil
- 2 tablespoons red wine or cider vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cracked black pepper
Mix dressing ingredients well, pour over vegetables.
- 4 stalks celery, trimmed and cut in half crosswise
- 2 tablespoons cider, pear, raspberry or other fruit vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 2 ripe pears, preferably red Bartlett or Anjou, diced
- 1 cup finely diced white cheddar cheese
- 1/2 cup chopped pecans, toasted
- Freshly ground pepper, to taste
- 6 large leaves butterhead or other lettuce
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
Eastern Chinese Celery Salad
- 1 bunch celery
- Pinch of salt
- 2 tbsps soy sauce
- 1 tbsp sugar
- 1 tbsps sesame oil
Mix all ingredients but celery. Discard roots, cut celery into small diagonal pieces; blanch 1 minute. Drain, pour dressing over and chill.
Cream of Celery Soup, Version I
- 1 lb fresh celery or celery root (celeriac)
- 1 medium Russet (or other starchy) potato
- 2 Tbsp unsalted butter
- 1 medium onion, peeled and roughly chopped
- 1 clove garlic, peeled and crushed
- ½ cup dry white wine
- 1 qt vegetable stock
- Kosher salt, to taste
- Ground white pepper, to taste
Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Peel the potato and cut it into pieces about the same size as the celery. In a heavy-bottomed soup pot, heat the butter over low-to-medium heat. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Remove from heat and purée in a blender, working in batches if necessary.
Cream of Celery Soup, Version II
- ¼ cup butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cups very finely chopped good quality, flavorful celery (about 5 large stalks)
- 1 large clove garlic, minced
- 1½ cups good quality chicken broth
- 1½ cups cream
- 1 teaspoon salt
- ½ teaspoon sugar
- ⅛ teaspoon freshly ground pepper
Melt the butter in a Dutch oven over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the chicken broth and cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste. If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.
- 8 medium celery stalks
- ½ cup heavy cream
- ¾ cup, grated cheddar or jack cheese
- 1/3 cup broth¼ teaspoon salt
- 1/8 tsp black pepper
Slice the celery sticks in half across the center, then add the celery to a large pan of boiling water and simmer for 4-5 minutes until just tender. Preheat the oven to 400°F. Drain the celery and arrange in an oven proof dish. Add the cream, ½ cup of cheese, stock, salt and pepper to a small pan over a low/medium heat. Stir to combine and cook gently until the cheese has melted and the sauce has thickened and reduced slightly. Pour the cheese sauce over the celery sticks. Sprinkle the remaining cheese over the top. Transfer to the oven to bake for 18-20 minutes until golden brown and bubbling.
Celery Crunch Salad
- 8 stalks celery with leaves
- 1 granny smith apple
- 1/4 cup blue cheese, crumbled (also good with Cheddar)
- 1 cup chopped pecans, almonds or walnuts
- 1/4 cup fresh parsley
- 1 green onion, chopped; use both greens and whites
- 1/4 cup extra virgin olive oil
- 1 heaping tbsp Dijon mustard
- juice of 1/2 lemon
- 2 tbsp white wine vinegar
- 1 tsp sugar – optional
Wash and chop celery into 1/4 inch slices. Place in a large salad bowl. Wash apple and cut into matchstick-thin slices. Add to bowl. Chop fresh parsley and add to bowl. Add in blue cheese, chopped pecans and green onions. In a separate bowl mix mustard, vinegar and lemon juice. Drizzle in olive oil while whisking. Add salt and pepper and mix until fully incorporated. If you prefer a sweeter dressing, add sugar. Drizzle dressing over the top of salad.
- 4 celery sticks
- 8 teaspoons cream cheese
- 1 tablespoon everything bagel seasoning
Wash and trim the ends of the celery. Spread about 2 teaspoons of cream cheese on each celery stick. Sprinkle the everything bagel seasoning over the cream cheese.
- 1 head celery, trimmed and chopped
- 1 oz butter
- medium onion, peeled and thinly sliced
- 3 oz carrot, peeled and thinly sliced
- 1 cup chicken stock (optional)
- 1 tablespoon chopped fresh parsley
- salt and freshly milled black pepper
Melt the butter in the frying pan and cook the onions for 3-4 minutes over a medium to high heat, until lightly golden, then add the carrots and cook for a further 2 minutes. Add celery and continue to fry for 5 minutes more, or until everything is slightly browned at the edges. Season with salt and black pepper. You can serve at this point or pour in the hot stock and place a lid on the pan. Turn the heat down and simmer gently for 5 minutes, until the vegetables are almost tender, then take the lid off. Increase the heat to medium and continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes. Serve the celery with the juices poured over and sprinkled with the parsley.