What to do with leftover celery?

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I'm often buying a bunch of celery to use one or two ribs, then I don't know what to do with the rest and ultimately throw it away. I know how to store it in aluminum in the fridge to keep it a long time... but even then I don't really have any ideas how to use it. 

Any ideas? 

When I buy it it's generally because I need one or two ribs to make stock, to flavor a braising liquid, or to dice up and use to start a braise or a sauce such as a bolognese ragu for example. 
 
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Stuff with pimento cheese and take it to someone's house.

Use a paper plate if you don't want the host running after you because you "forgot" your dish lol.

mimi
 

cerise

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Chicken (noodle/orzo) soup, with carrots and onions

Cream of celery soup

Stuffing/Dressing

Stir-fries (w/ carrots, onions, mushrooms, chicken or beef, etc.)

Stuff it with cream cheese or peanut butter & raisins

Salad - tuna, chicken, Waldorf...
 
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Make it into a pesto.
Interesting. With the ribs themselves? All celery pesto recipes I see are celery leaf pesto recipes. So celery ribs, pine nuts, parm cheese? 
 
Stuff with pimento cheese and take it to someone's house.
Love that idea... except for the "take it to someone's house" part. I think that may go very quickly in my house actually, with my two young sons!!
 
Stuff it with cream cheese or peanut butter & raisins

Salad - tuna, chicken, Waldorf...
Very interesting. I would have never thought of that, but my kids may enjoy this too. I went to a 2 star michelin restaurant when I was in France, and one of the appetizers was a stick of rhubarb with peanut butter, served with white pepper "tea", it was really good. Reminds me of that idea. I also like the chicken waldorf salad idea!! And tuna salad!! How could I forget. Gives me tons of ideas of lunches for the kids.
 
Dehydrate and store forever!
Now that I wouldn't know how to do it or what to do with the result....???

Thanks all~!!
 
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Interesting. With the ribs themselves? All celery pesto recipes I see are celery leaf pesto recipes. So celery ribs, pine nuts, parm cheese? 
I use the ribs and the leaves both. For this particular pesto I like toasted walnuts instead of pine nuts and either parmigiano-reggiano or grana padano.
 
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I hate raw celery! My kid does too but I've definitely tried to get him to eat ants on a log or dip it in hummus to no avail.

But I tend to put a lot in my stock, sometimes all of it. It makes for great stock.

I also like to make a dish where I braise it with pork and lemon. Cut into 3 inch pieces and when it's done braising it is tender and lemony and a really nice side dish. Surprisingly there are many recipes online for braised celery, check this one out by Marcella Hazan http://food52.com/recipes/21532-marcella-hazan-s-braised-celery-with-onion-pancetta-and-tomatoes
 

cerise

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"They" should sell it in smaller quantities - a few bundled stalks.  :)  Mostly, I think of celery as peasant/comfort food, paired with carrots, onions & potatoes (inexpensive ingredients) in chicken soup, beef-like stew, in stuffing/dressing or in a pot pie.  My Hungarian Grandma would make chicken soup or flanken (cooked on the stove all day long), using carrots, onions, potatoes and celery - with borscht on the side. I love vegetables, but celery is not my favorite (bland and boring), and too much left over.  I do like salad, soups and sometimes slaw.

Chicken soup or chicken and dumplings gets my vote:

http://food52.com/recipes/10898-chicken-and-dumplings

I do like Waldorf salad(s), and they can be changed out according to taste, i.e. subbing bleu cheese, or adding cherries or pomegranate seeds, subbing yogurt for mayo,  adding grilled chicken strips or leftover Thanksgiving turkey.

An interesting read re Waldorf salad:

http://food52.com/blog/13272-the-story-behind-the-most-popular-salad-in-new-york

(Serve some black and white cookies or Babka for dessert.)

P.S.  I was never a fan of raw celery.  I remember when it was a "dressed up" diet food/snack.

Stir-fries are a good bet.

But, I just don't know what to do with those tossed salads & scrambled eggs. Frasier has left the building. lol

 
 
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phatch

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Braised Celery from Lidia Bastianich: https://www.lidiasitaly.com/recipes/detail/362  is the source.
2 ½ pounds celery 
¼ cup extra-virgin olive oil
2 garlic cloves, crushed and peeled
2 medium onions, thinly sliced
1 teaspoon kosher salt
½ teaspoon peperoncino
½ cup pitted black olives
3 tablespoons tomato paste
2 cups water, hot

Separate the heads of celery, and wash and trim the stalks. Shave tough outer ribs with a vegetable peeler or paring knife, removing thick skin and strings. Cut the stalks crosswise, including leafy parts, into 4-inch pieces (or smaller chunks if you prefer). 

Pour the olive oil into a saucepan, set it over medium heat, stir in the garlic cloves and sliced onions, and heat until sizzling. Heap the celery in the pan, sprinkle over it the salt and peperoncino, and stir and toss, coating the celery chunks with oil. Cook over medium heat about 5 minutes, stirring occasionally, as the celery starts cooking. Stir in the olives, turn up the heat a bit, and sauté the vegetables about 15 minutes, tossing and stirring now and then, until the celery and onions are softened and caramelized on the edges.

Meanwhile, stir and blend the tomato paste in the 2 cups of hot water to make a braising liquid. When the celery is lightly browned, pour in the tomato water and bring it to a boil. Cover the pan, and adjust the heat to maintain a steady, gentle perking. Cook about 45 minutes, stirring occasionally, until the celery is completely tender and caramelized and the liquid has reduced to a glaze. Serve right away as a side dish, or let it cool to room temperature. Leftover celery will keep in the refrigerator for a few days and freezes well.
I've not actually done this yet, but it's on my list of dishes to try.
 
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Once upon a time I lived on celery and carrot stix (and steak...lots of steak).

I wore a size 2 and made lots of tips.

When I do buy celery it is for stock or cornbread dressing (maybe a pot of pinto beans ... ).

If any is left I try to get the Grands to eat it with all of the great fillings and dips already mentioned.

I won't share my current dress size but lets just say it reflects the fact that I don't eat celery anymore but will grab a carrot now and again lol.

mimi
 
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I use dehydrated celery in soups and stews. Saves a trip to the store! Drying is easy in a dehydrator or use your oven on the lowest setting with the door propped open a bit to keep temps low. I chop it into small pieces first.
 
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I quite like celery in stir-fry. It's as simple as just celery with chicken, sometimes with onion.

I also like to cook julienne celery, carrot and onion in chicken stock. Cook until tender and the stock has reduced. I toss them with a little sesame oil at the end.

You can also use it in chicken or tuna salad.
 

cerise

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A Crudites platter (w/ a yogurt-based dipping sauce), or pot roast (with sour cream/horseradish sauce) are other ways to go.
 
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I store it in a canning jar, I have a vacuum attachment and can pull most of the air out and seal it.
 

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