Try These Delicious Celery Recipes!
Celery & Parmesan Salad — Yield: 4 Servings
Ingredients
1 bunch celery
2 tbsp EVOO
2 tbsp toasted almonds
1 tbsp lemon juice
¼ cup shaved Parmesan cheese
Pinch of salt and pepper
Instructions
Trim base and leafy tops of celery. Separate and rinse thoroughly.
Shave celery stalks lengthwise using a vegetable peeler or knife into long, thin ribbons.
In a bowl, add celery, olive oil, lemon juice, salt, and pepper. Toss until everything is combined. Add Parmesan and almonds and toss again.
Serve as a side or with a protein and enjoy!
Braised Celery with Herbs — Yield: 4 Servings
Ingredients
1 large bunch celery
½ cup vegetable or chicken broth
1 shallot, finely chopped
2 tbsp unsalted butter
1 tbsp fresh parsley, chopped
½ tsp kosher salt
½ tsp black pepper
Instructions
Trim the root end and leafy tops of the celery. Separate the stalks and wash well. Cut into pieces that are 3-4 inches long.
In a skillet over medium heat, melt butter and add the chopped shallot. Cook for 2 minutes until it begins to soften.
Add celery pieces and cook for 5 minutes, turning occasionally so they are evenly coated.
Pour in broth and season with salt and pepper. Bring liquid to a gentle simmer.
Cover the pan and cook for 15 minutes until the celery is tender. Stir occasionally.
Remove the lid and cook until liquid reduces slightly.
Top with fresh parsley and serve!
Sautéed Celery — Yield: 4 Servings
Ingredients
5 stalks celery
4 garlic cloves
2 tbsp olive oil
2 tsp fresh ginger
2 tsp harissa
Salt and pepper to taste
Instructions
Peel and chop garlic and ginger.
Cut washed celery into chunks, about ½ in - 1in.
In a skillet over medium heat, add olive oil, chopped ginger, garlic, and celery. Sprinkle harissa on top and stir, evenly coating the celery.
Saute 5-7 minutes until celery is softened.
Remove from heat and let rest. Add salt and pepper to taste and serve!
Cream of Celery Soup — Yield: 4-6 Servings
Ingredients
5 cups (1 bunch) chopped celery
1 onion, diced
1 small potato, peeled and diced
4 cups chicken or vegetable stock
½ cup heavy cream
1 tbsp butter
1 tbsp olive oil
1 tbsp chopped celery leaves
½ tsp salt
¼ tsp black pepper
Instructions
Heat olive oil and butter in a pot over medium heat.
Add onion and cook for 5 minutes until softened.
Add chopped celery and diced potato and cook for 5 minutes. Stir occasionally.
Add in chicken or vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender. Remove from heat.
Pour soup in a blender and blend until the consistency is smooth. Return soup to pot.
Add in cream, salt, and pepper. Stir until everything is combined. Garnish with celery leaves and serve!
Celery and Apple Granita — Yield: 4 Servings
Ingredients
1 ½ cups fresh celery juice (5-6 celery stalks)
1 cup apple juice
2 tbsp honey
1 tbsp lemon juice
Pinch of salt
Instructions
In a bowl, combine celery juice, apple juice, honey, lemon juice, and salt. Stir thoroughly until honey is dissolved.
Pour mixture into a shallow glass or metal pan and freeze for 30 minutes.
Use a fork or spoon to scrape and break up the ice crystals that form. Return to the freezer and repeat this process every 30 minutes for 3 hours until it appears “fluffy.”
Serve in a bowl and enjoy this frozen treat!
Celery & Cucumber Refresher — Yield: 2 Servings
Ingredients
4 celery stalks
½ cucumber
2 tbsp lime juice (about 1 lime)
1 tsp honey
1 cup cold water
1 cup sparkling water
Instructions
Chop celery and cucumber into small pieces and blend with water until smooth.
Strain through a mesh sieve or cloth to remove pulp.
Add in lime juice and honey and stir until combined.
Pour over ice and top with sparking water!