Celery is a pretty basic vegetable that lends itself well to being cut up in salads, served among other crudites on a veggies-and-dip platter or spread with peanut butter for a snack for kids of all ages.
But there’s actually a lot more you can do with celery.
Here are some recipes that might give you some ideas for uses beyond soups, salads and snacks.
Here’s a smoothie recipe, updated to include celery, from Laura Sahd, community health dietitian with Penn Medicine Lancaster General Health.
TROPICAL GREEN SMOOTHIE WITH CELERY
Makes 2 servings
• 1 cup unsweetened almond milk
• 1 cup chopped kale, stems removed
• 1 cup chopped celery
• 1 large banana, frozen
• 1 cup sliced mango or pineapple, frozen
Blend almond milk, kale and celery until pulverized. Add fruit and blend until smooth. Makes 2 servings.
Here are two recipes that come from Meg Orr, registered dietitian with UPMC Pinnacle.
THAI CELERY BOWLS
Makes 4 servings
Total time: 25 minutes
• 1/2 cup carrots, shredded
• 6 whole celery sticks, chopped
• 1/3 cup cilantro, chopped
• 1 whole jalapeno pepper, diced
• 1/4 cup peanuts, roasted
• 1 whole scallion, sliced
• 3 cups chicken, shredded
• 2 tablespoons fresh lime juice
• 1 teaspoon salt and pepper
• 1/2 teaspoon sugar
• 2 tablespoons canola oil
Mix together carrots, celery, cilantro, jalapeno, peanuts, scallion and chicken in a medium-sized bowl.
In a small jar, add remaining ingredients and mix for dressing. When ready to serve, combine all ingredients and mix well.
CHICKPEA SALAD WITH TURMERIC AND CELERY
Makes 4 servings.
Total time: 35 minutes, plus overnight refrigeration
• 1 can chickpeas
• 1 carrot, chopped
• 1 onion, chopped
• 3 celery stalks, chopped
• Salt and pepper to taste
• 1/2 teaspoon turmeric
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 small shallot, thinly sliced
• 1/2 cup fresh parsley leaves, chopped
Combine all ingredients in a medium-sized bowl. Mix well.
You can serve this salad by itself, or on top of a bed of spinach salad.
Here are two recipes — a snack and a side dish — provided by Stephanie Snader, clinical dietitian with WellSpan Ephrata Community Hospital.
Both of them come from TasteofHome.com.
APRICOT-RICOTTA STUFFED CELERY
Makes about 2 dozen
Total time: 15 minutes
• 3 dried apricots
• 1/2 cup part-skim ricotta cheese
• 2 teaspoons brown sugar
• 1/4 teaspoon grated orange zest
• 1/8 teaspoon salt
• 5 celery ribs, cut into 1-1/2 inch pieces
Place apricots in a food processor. Cover and process until finely chopped. Add the ricotta cheese, brown sugar, orange zest and salt; cover and process until blended. Stuff or pipe into celery. Chill until serving.
• This can also be used as a dip for sliced apples.
Nutrition facts per 1 piece of topped celery: 12 calories, 0 g fat, 2 mg cholesterol, 25 mg sodium, 1g carbohydrate, 1 g sugars, 0 g fiber, 1g protein.
CORN ’N’ CELERY SAUTE
• 3/4 cup sliced celery
• 1 tablespoon butter, cubed
• 1 cup frozen corn, thawed
• 1/8 teaspoon salt
• Dash pepper
In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper.
Nutrition facts per 3/4 cup serving: 130 calories, 6g fat (4g saturated fat), 15 mg cholesterol, 226 mg sodium, 18 g carbohydrate, 2g sugars, 3g fiber, 3g protein.
Here are a couple of recipes from the Michigan Celery Cooperative, a group of celery growers in Michigan.
• 1 (1-pound) pork tenderloin, halved lengthwise and thinly sliced crosswise
• 3 tablespoons soy sauce
• Kosher salt
• 3 tablespoons canola oil
• 5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise
• 6 small dried hot red chilies
Combine the pork with the soy sauce in a medium bowl and season generously with pepper. Refrigerate for 15 minutes. Heat a large cast-iron skillet until smoking, then add 1 tablespoon of the oil. Add the pork and cook over high heat, undisturbed, until browned on the bottom, about 2 minutes. Stir-fry until the pork is just cooked through, about 2 minutes more. Transfer to a plate.
In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the celery and chilies and stir-fry over high heat until the celery is crisp-tender, 2 to 3 minutes. Return the pork to the skillet, season with salt and pepper and toss to combine. Serve immediately.
CANNELLINI BEAN AND CELERY SOUP
Makes 6 servings (10 1/2 cups)
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 3 (14 1/2-ounce) cans ready-to-serve vegetable broth
• 1 1/2 teaspoons Italian seasoning, crushed
• 1/8 teaspoon ground black pepper
• 3 cups sliced celery
• 2 cups sliced carrots
• 1 (19-ounce) can cannellini (white kidney) beans, undrained
• 1 (14 1/2-ounce) can tomatoes, broken up
• 1/2 cup uncooked long-grain rice
• Parmesan cheese, grated, optional, for serving
In a large sauce pot, heat oil until hot. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in vegetable broth, Italian seasoning and black pepper; bring to a boil. Add celery, carrots, beans, tomatoes and rice; return to a boil; reduce heat and simmer, covered, until rice is tender, about 15 minutes. Serve topped with grated Parmesan cheese, if desired.
CELERY WALDORF SALAD
Makes 6 servings (5 1/2 cups)
• 1 (6-ounce) can frozen apple juice concentrate, thawed
• 1 (8-ounce) container vanilla non-fat yogurt
• 1 1/2 tablespoons cornstarch
• 1 tablespoon granulated sugar
• 1/8 teaspoon salt
• 1 pound Red Delicious apples, cored and cut in bite-size chunks (about 3 cups)
• 2 cups sliced celery
• 1 cup halved seedless red grapes
• Lettuce leaves
• 2 tablespoons broken walnuts
In a large saucepan, combine apple juice concentrate, yogurt, corn starch, sugar and salt; mix well. Bring to a full boil; reduce heat and boil 1 minute longer without stirring. Add apples, celery and grapes; heat through.
Spoon onto platter lined with lettuce leaves. Sprinkle with walnuts.
You can update your after-school snack game with this elevated celery dip recipe from the U.S. Department of Agriculture.
ASIAN PEANUT BUTTER DIP WITH CELERY
Makes 5 servings
• 3 tablespoons creamy peanut butter
• 2 tablespoons apple butter
• 2 tablespoons skim milk
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons lime juice
• 10 celery stalks, cut into quarters
Combine peanut butter, apple butter, milk and soy sauce in a small bowl; whisk together until very smooth.
Store in a tightly sealed container in the refrigerator.
Serve with celery.
• You can serve this dip with other crunchy fruits and vegetables, as well, such as apples, carrots, jicama or bell peppers.