Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. Celery is also high in fiber and contains vitamins A, C, B-complex, and E.
How to Prepare:
Separate the individual stalks from the bunch by gently prying them out from the bottom until they snap off. Wash the individual stalks under cold running water to remove any dirt and debris, then trim off the large white section off of the bottom of each stalk. Reserve for stock, compost, or discard as you wish. Large chunks are primarily used for stocks and sauces which will eventually be strained, or for rustic stews. Using your chef’s knife, cut the stalks into 1 to 1-½ inch pieces. Stop cutting at the joint where the main stalk meets the beginning of the leafy sections. Save this section for stock.
How to Store:
Refrigerate as soon as possible or celery will go limp. Wrap in a damp towel or place in a plastic bag and store in the hydrator drawer of the refrigerator. It should keep for up to 2 weeks. Retain maximum crispness by storing stems upright in a container with an inch of water. For long-term storage, celery can be frozen. Slice, then spread out on a cookie sheet and place into the freezer. When all the chunks are frozen, pack them into an airtight container such as a zip-lock freezer bag and return to the freezer. Celery pieces will be soft when thawed and best used in soups and stews as opposed to salads. Celery leaves can also be dried.
How to Cook:
Celery is best when eaten raw or lightly sauteed.
Information adapted from From Asparagus to Zucchini
- 1 bunch sliced celery
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- 2 cups milk
- ½ cup breadcrumbs
- 3 tablespoons grated parmesan
- 3 chopped scallions
- 2 tablespoons chopped parsley
Combine 1 bunch sliced celery, 1 teaspoon salt, and water to cover in a medium skillet. Bring to a boil; reduce the heat to medium low and cook until most of the liquid is absorbed. Push the celery to one side of the skillet. Add 2 tablespoons each butter and flour and ¼ teaspoon each nutmeg and pepper to the other side; cook, stirring, 3 minutes. Add 2 cups milk; cook, stirring all of the ingredients together, until creamy. Season with salt and pepper. Mix ½ cup breadcrumbs, 3 tablespoons grated parmesan, 3 chopped scallions and 2 tablespoons chopped parsley; sprinkle over the celery mixture and broil until golden.
Recipe courtesy of Food Network
Celery and Za’atar Tabouli
- 3 tablespoons dried thyme (or lemon thyme)
- 3 tablespoons sesame seeds, toasted
- 2 tablespoons sumac
- ½ teaspoon kosher salt
- 1 teaspoon Aleppo pepper
- 1 cup bulgur wheat
- ¼ cup za’atar
- 1-¾ cups boiling water
- Juice and zest of 1 to 2 lemons
- 2 tablespoons walnut or olive oil
- ½ cup finely chopped flat leaf parsley
- 4 to 6 inner stalks of celery with leaves, finely chopped (about 1 to 1-½ cups of chopped celery with leaves)
- 1 spring onion or 2 scallions, minced
- Salt and freshly ground black pepper to taste
- Plain Greek yogurt
- ¼ cup chopped toasted walnuts
- More za’atar as needed
In a large bowl, stir za’atar into bulgur wheat and pour boiling water over the mixture. Let sit until the water is completely absorbed, about 45 minutes. Meanwhile, zest and juice your lemon, chop your parsley, onions and celery, toast your walnuts. When the wheat has absorbed all the water and cooled to room temperature, stir in zest and juice of one lemon (you might add more later) and 2 tablespoons of walnut or olive oil.
Add in chopped parsley, onions, and celery and stir well. Taste. Add salt and pepper to taste, and adjust the rest of the seasoning to your taste. You may need more oil and/or lemon juice, and you may want to stir in more za’atar. To serve, scoop the tabouli onto a plate and add a tablespoon or so of plain yogurt. Sprinkle the yogurt with a tablespoon of the chopped walnuts and a pinch or two of za’atar. (I’ve also eaten it with a sprinkling of feta cheese, and it’s really good!)
Recipe courtesy of Food 52
- 1 chopped head of celery
- 1 chopped large waxy potato
- 1 chopped medium onion
- 1 stick unsalted butter
- 3 cups low sodium chicken broth
- ¼ cup fresh dill
- ½ cup heavy cream
- Celery leaves
- Olive oil
- Flaky sea salt
Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt. Cook, stirring, until onion is tender, 8–10 minutes. Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with ¼ cup fresh dill; strain. Stir in ½ cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
Recipe courtesy of Epicurious
Celery Stir Fry Recipe
- 2 Tbsp high quality rapeseed oil (canola oil) or light sesame oil
- 3 dried chile peppers, broken in half
- 4 cups julienned celery
- 1-2 Tbsp soy sauce (to taste)
Heat the oils and chiles in a wok or frying pan over high heat for 90 seconds, or until the chiles become fragrant and the seeds sizzle. Add the celery and stir-fry for 3 minutes. Add the soy sauce and stir-fry one more minute. Serve hot or at room temperature.
Recipe courtesy of Simply Recipes
Thai Celery Salad With Peanuts
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 6 celery stalks, thinly sliced on a diagonal
- 3 scallions, thinly sliced
- 1 red chile, such as Fresno, thinly sliced
- 1 cup fresh cilantro leaves with tender stems
- ¼ cup chopped roasted, salted peanuts
Whisk together oil, lime juice, and fish sauce. Toss with celery, scallions, chile, cilantro, and peanuts.
Recipe courtesy of Bon Appetit