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What to do with leftover celery?

post #1 of 23
Thread Starter 

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. 

post #2 of 23

Make it into a pesto.

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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 23

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

post #4 of 23

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...

post #5 of 23

Dehydrate and store forever!

post #6 of 23
Thread Starter 

Thanks for all the great ideas!

 

Quote:

Originally Posted by cheflayne View Post
 

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? 

 

 

Quote:
Originally Posted by flipflopgirl View Post
 

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!!

 

 

Quote:
Originally Posted by Cerise View Post
 

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.

 

Quote:
Originally Posted by MaryB View Post
 

Dehydrate and store forever!

Now that I wouldn't know how to do it or what to do with the result....???

 

Thanks all~!!

post #7 of 23
Quote:
Originally Posted by French Fries View Post
 

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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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 23
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

 

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.

Great thanks. That sounds good, I'll have to give it a try!

post #9 of 23
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

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 23

"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

 

 


Edited by Cerise - 9/16/15 at 7:00am
post #11 of 23

Braised Celery from Lidia Bastianich: https://www.lidiasitaly.com/recipes/detail/362  is the source.

Quote:

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.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 23

You should dip them in hummus or peanut butter for a healthy and yummy snack!!

post #13 of 23

Put a stalk of celery in your Bloody Mary.

post #14 of 23
Quote:
Originally Posted by Cerise View Post
 

Put a stalk of celery in your Bloody Mary.

Use lovage stems. More flavor and they're hollow so they act as a straw. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #15 of 23

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

post #16 of 23

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.

post #17 of 23
Thread Starter 
Oh ok thanks @MaryB that makes sense for uses in soups or braises etc.... good tip. How do you store dehydrated veggies? And for how long?
post #18 of 23

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.

post #19 of 23

A Crudites platter (w/ a yogurt-based dipping sauce), or pot roast (with sour cream/horseradish sauce) are other ways to go.

post #20 of 23

I store it in a canning jar, I have a vacuum attachment and can pull most of the air out and seal it.

post #21 of 23
Thread Starter 

I see... thanks @MaryB !

post #22 of 23
Quote:
Originally Posted by phatch View Post
 

Use lovage stems. More flavor and they're hollow so they act as a straw. 


I'm unfamiliar with the ingredient.  Will research/check it out.  Thanks for the suggestion.

 

Another idea came to mind... Anchor Bar's Buffalo chicken wings with ranch dressing & celery sticks - on the side.

 

After reading this thread, maybe I need to buy more celery :)

post #23 of 23

Lovage is a big leaf herb with a stringy silicaceous stem. Flavor is of strong celery. The leaves are often used as a seasoning.  They dry well too. The stems, I've only ever seen used as straws for Bloody Mary.

 

I did see Andreas Viestad use fresh stems and leaves together as a steaming bed for fish on a grill once on New Scandinavian Cooking. Haven't ever tried that. The celery flavors infuse up into the fish. He's done it with Parsley too. 

 

Lovage is very easy to grow though I think it likes cold winters. No issue to grow as an annual though. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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