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.
Cut off the base and the tips, rinse it all, cut scoop-sized pieces of the perfect stalks or parts of stalks and pop them in some ice water until you can try the suggestions. Chop all the rest, leaves and too small inner bits and strong-flavored rough outer stalks. Put the chopped pieces in the freezer. Perfect for chicken soup, or in almost anything that starts with “chop an onion.” (Not instead of the onion, in addition to it!)
- Trash can.
- Gin and tomato juice.
Cottage cheese.
Feta cheese
Essential ingredient in almost every Soup Stock.
Honestly I hate it on its own but it goes well in every soup I’ve ever made.
Mirepoix is in a lot of stuff besides soup as well. Onions, carrots, and Celery base.
We used to have a prep bucket that we would fill with all our ends of onion, celery, carrots, sometimes tomatoes and garlic in. It would get put in a bag, dated and frozen. Then we would make stock from it when we had enough. Reduced to a quarter 4 times if I remember right.
We also used to save all our fish and meat trimmings separately so we could use it in the stock making depending on what kind of soup were going to make.
I still make turkey stalk with the thanksgiving caucus. Then make turkey soup. My favorite part of thanksgiving/christmas turkey! There is almost no waste when I cook for the holidays.
I believe it’s turkey carcass that makes turkey stock for soup.
The Turkey Caucus makes legislation.
https://en.m.wikipedia.org/wiki/Congressional_Caucus_on_Turkey_and_Turkish_Americans
Those are hummus shovels in this house.
In Louisiana we have the holy Trinity: onion, celery, and green bell pepper add the basis for most of our foods.
If you want something easy, maybe mix that with some scrambled eggs and rice. Otherwise, peanut butter? Haha
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.
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.
Celery, onion, and carrots are the base to any soup
Also known as mirepoix.
Not any soup, but many European-style soups. I don’t like celery on its own, so that’s what I would do with it: chop it up and freeze it. Use it for soup as needed.
Peanut butter and raisins.
Ants on a log!
Peanut butter
and raisins.So close!
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!
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!
So just peanuts?
crunchy peanut butter
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?
I’m with you. Raisins aren’t bad but totally overboard in this context.
has anyone said “just salt” yet?
Unpopular opinion… Celery is delicious plain
(Not the super green stuff, that’s only good for cooking
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!
It’s good in soups and roasts. I’ve seen people dip it in ranch too.
Add a small amount of chopped celery to a large amount of ground beef, eggs, and breadcrumbs for meatloaf. Use the remaining celery to feed rabbits, then make rabbit stew!
