3

votes

What to do with celery?

Answered on August 19, 2014
Created March 06, 2012 at 12:18 AM

The only way I could use up celery before was with an "ants on a log" binge, and almond butter unfortunately is not cutting it for me. The only other way I really like it is in a stew or soup. I really don't like eating it raw and plain, and don't want to make homemade ranch, as I'm cleaning out the fridge. I bought a couple bunches for stock making, and I don't need anymore stock and I'm leaving for 3 weeks in 2 days, so I'd like to use it up.

Does anyone have a hotdish or sidedish type of meal that incorporates a lot of it? Can it be frozen and used again (even though it gets grossly mushy)? Suggestions?!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 17, 2012
at 10:10 PM

Surprised nobody is complaining about the dose of NaNO2 you're about to ingest. ;)

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:45 PM

Good to know. I don't have a juicer, but always buy organic.

0266737ea1782946902fd3f8e60fa0b9

(2504)

on March 06, 2012
at 04:03 AM

Also, celery juice is a natural remedy for acid reflux, so if you have any troubles with that, definitely use it for that.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on March 06, 2012
at 03:51 AM

Exactly! I have so much less waste now. Tonight I added a bunch of mushroom stems to the leek greens I threw in there last week. Since I don't care about the texture once thawed, it's all good!

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:18 AM

awesome, thanks for the input! I guess if I don't use it up in the next few days, it'll be destined for bone broth in a few weeks.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:18 AM

yeah, won't use up my bunches right away, but that looks like a great recipe. bookmarked!

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:17 AM

I'll keep that in mind in the future, thanks!

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:17 AM

I would think it'd get mushy? Not sure. I don't do goat cheese, otherwise that'd be a great suggestion. :)

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:08 AM

good to know! just throw it in straight outta the freezer?

7841848bd0c27c64353c583fb7971242

(7275)

on March 06, 2012
at 02:59 AM

I've tried it before for soups and it was too gross for me. Freezing to use in broth works ok, though.

166f449979d83186bd876e8f466d0a69

(1317)

on March 06, 2012
at 02:47 AM

Actually, it can be frozen if you're only going to use it in soups or stews. The taste with remain basically the same; the only thing is that freezing and defrosting it bursts the cells so the texture changes from crunchy to mush. But essentially you can still saute or use it in stocks.

76c885d7d27e6c83542ea493ca866dcd

(2178)

on March 06, 2012
at 02:27 AM

no salsa-scooping??

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 12:59 AM

uhh... I will try it someday, but not this time. I'm not even sure I could find un-paleo liver pate in this town, let alone paleo friendly. And no, I'm not making my own at this point. :)

7841848bd0c27c64353c583fb7971242

(7275)

on March 06, 2012
at 12:29 AM

It can be frozen after it's cooked in a soup, but raw, not so much.

7841848bd0c27c64353c583fb7971242

(7275)

on March 06, 2012
at 12:28 AM

I love ants on a log! I don't like raisins to much, so I sub them for chopped up prunes.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on March 06, 2012
at 12:24 AM

*applause* (and you stole my answer!)

  • 2fd93e91bb14e641a2bac9c6033e84e2

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22 Answers

best answer

2
D5d982a898721d3392c85f951d0bf0aa

(2417)

on March 06, 2012
at 03:05 AM

I routinely freeze extra celery for future stock. I've always got a veggie/stock bag going in the freezer. Odds and ends all go in.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on March 06, 2012
at 03:51 AM

Exactly! I have so much less waste now. Tonight I added a bunch of mushroom stems to the leek greens I threw in there last week. Since I don't care about the texture once thawed, it's all good!

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:08 AM

good to know! just throw it in straight outta the freezer?

6
B3c62d89cd47b7d7209b6a99243d0ded

on March 06, 2012
at 12:28 AM

Make a layer of celery and other hard veggies on a baking pan, cover it with a large ham steak and slow roast the whole thing under foil....

mmmm!

3
0dbd7154d909b97fe774d1655754f195

(16131)

on March 06, 2012
at 03:18 AM

This may not be "paleo" but if you have a juicer celery juice is super hydrating and very refreshing - I use it post workout and often in the summer as a kind of electrolyte drink. Make sure that it is organic though. Ever do that celery in a cup of water that's been dyed with food coloring? The stalk just sucks the color right up. I don't know if the same thing can be said of toxins, but seems reasonable since it's such a thirsty plant.

http://www.naturalnews.com/024596_celery_juicing.html

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:45 PM

Good to know. I don't have a juicer, but always buy organic.

0266737ea1782946902fd3f8e60fa0b9

(2504)

on March 06, 2012
at 04:03 AM

Also, celery juice is a natural remedy for acid reflux, so if you have any troubles with that, definitely use it for that.

3
3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 06, 2012
at 12:22 AM

Liver pate.........the end.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 12:59 AM

uhh... I will try it someday, but not this time. I'm not even sure I could find un-paleo liver pate in this town, let alone paleo friendly. And no, I'm not making my own at this point. :)

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on March 06, 2012
at 12:24 AM

*applause* (and you stole my answer!)

2
Ebb10603524dd22621c1155dd7ddf106

(19150)

on March 06, 2012
at 01:43 AM

Celery is a requisite vegetable to add to meats one braises! Alongside carrots and onions, celery makes braises really pop. Well, that and the port I add. :-D

/me just made a 5.5lb grassfed beef brisket this weekend

1
4e184df9c1ed38f61febc5d6cf031921

(5005)

on March 25, 2012
at 07:09 AM

I love braised celery as a side dish - great with lamb, or chicken.

Chop a large onion, and fry gently in lard. While it is cooking, slice a whole head of celery into 1 inch pieces (keep any green leaves for garnish). When the onion is soft, add celery to pan and about 1 cup of chicken stock. Cook gently until celery is softening - about 15 / 20 minutes. When chicken stock has almost evaporated, add a couple of tablespoons thick (heavy) cream, salt and pepper to taste, and some dill - either a teaspoon of dried, or a dessertspoon of chopped fresh. You can also add the chopped green leaves if there were any.

The cream should make a thick sauce - delicious!

1
7e1433afbb06c318c4d90860d493c49d

(5959)

on March 06, 2012
at 02:00 PM

I bake pieces of chicken on a bed of chopped celery, onion, and carrot, plus seasonings and butter. The veggies cook in the fat/juices, and I use the juices to baste the chicken several times while it cooks. I cook at ~350 F for a little over an hour.

1
77877f762c40637911396daa19b53094

(78467)

on March 06, 2012
at 03:52 AM

I always use a vegetable 'rack' under my turkey or chicken when I roast it. Just lay a base of celery stalks and carrots under the bird while roasting and the juices pick up the flavours and make yummy runny gravy.

1
Ae3b7ea9f3755af32287825db8d98796

on March 06, 2012
at 12:40 AM

http://paleodietlifestyle.com/quick-and-creamy-chicken-stew/

I've made this stew twice in two weeks and I'm making it again on Thursday. It is absolutely delicious. I add a couple of extra spices (salt, celery salt, onion powder) and use leftovers from a previously roasted chicken. If you intend on freezing it, leave out the peas and put them in after you thaw it out. So, so good.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:18 AM

yeah, won't use up my bunches right away, but that looks like a great recipe. bookmarked!

1
7841848bd0c27c64353c583fb7971242

(7275)

on March 06, 2012
at 12:30 AM

It can be frozen after it's cooked in a soup, but raw, not so much.

I second JayJay's recommendation for liver pate. You could also try a chopped celery salad (with a homemade mayo). It goes well in chicken or tuna salad.

7841848bd0c27c64353c583fb7971242

(7275)

on March 06, 2012
at 02:59 AM

I've tried it before for soups and it was too gross for me. Freezing to use in broth works ok, though.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:18 AM

awesome, thanks for the input! I guess if I don't use it up in the next few days, it'll be destined for bone broth in a few weeks.

166f449979d83186bd876e8f466d0a69

(1317)

on March 06, 2012
at 02:47 AM

Actually, it can be frozen if you're only going to use it in soups or stews. The taste with remain basically the same; the only thing is that freezing and defrosting it bursts the cells so the texture changes from crunchy to mush. But essentially you can still saute or use it in stocks.

0
8f87879387f2a357db7c33008ff9a04a

on January 28, 2013
at 07:56 PM

Cream cheese..if you go there. Egg salad...make with homemade paleo mayo.

0
76fac334e984f7a29630c86cf42a20dc

(0)

on January 28, 2013
at 05:05 PM

My new favorite is very simple: bunch of celery cut in 1-2" pieces, saute in 1 Tbs of bacon fat or butter, add 1-2 tsp garlic, 1-2 tbs onion, 1 small tomato diced, 1-2 links hot Italian or similar sausage sliced. Cook sliced sausage with onion and tomato, add garlic, salt and pepper to taste, toss in the celery and braise until tender. Can't believe how good this is, either as a main or side dish.

0
Cccb899526fb5908f64176e0a74ed2d9

(2801)

on April 18, 2012
at 06:20 PM

Throw it in the trash.

0
Eed7dabde3d61910685845e04605267f

on April 18, 2012
at 06:50 AM

Make something with an epically big mirepoix as the base.

0
78cb3c4f70de5db2adb52b6b9671894b

on April 17, 2012
at 09:49 PM

What if you chop it up and throw it in a stir-fry towards the end of cooking. It offers a great texture contrast when cooked with meat. I love the slight crunch!

0
C4ed6ba382aed2eefc18e7877999a5de

(1579)

on April 17, 2012
at 09:40 PM

I chop it up and put it in tuna or salmon salad- made either with homemade mayo or with avocado. Mix together with some green onions and walnuts if you do nuts. Delicious on a bed of spinach or in half a pepper!

0
8634d4988ced45a68e2a79e69cc01835

(1617)

on April 17, 2012
at 06:13 PM

I use it to scoop my tuna salad. I can go through quite a bit that way!

0
01adafcb4dd4147c6af543f61eee60a8

on March 25, 2012
at 08:49 AM

Celery + salt = win

0
7c2afddaa11ff8861120e4f6f5e606db

(161)

on March 25, 2012
at 06:03 AM

Try putting it through the blender. Hope that helps

0
03bb06ced2ae02a265909342d4cf3e75

on March 06, 2012
at 02:26 AM

I've never actually done this, but I would assume wrapping it in bacon and maybe slow roasting it might be good?

If you do dairy, I would totally just get a big thing of goat cheese, smother each stick with it, and chow down...

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:17 AM

I would think it'd get mushy? Not sure. I don't do goat cheese, otherwise that'd be a great suggestion. :)

0
9b47142b8ed1074a94b5654410740530

on March 06, 2012
at 01:24 AM

When I buy a bunch, I slice the whole thing in my food processor. I keep the sliced celery in my fridge in a glass storage container. I do a lot of stir fry, and I always throw in a handful or two of the sliced up celery.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 06, 2012
at 03:17 AM

I'll keep that in mind in the future, thanks!

0
Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on March 06, 2012
at 12:30 AM

I suppose you could make cream of celery soup & freeze it. Paleo-ize this recipe:

http://www.cooks.com/rec/view/0,2348,158179-232201,00.html

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