celery in a pot

Celery is a versatile vegetable in a variety of dishes.

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

Ingredients:

• 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

Directions:

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

Ingredients:

•  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

Directions:

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

Ingredients:

• 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

Directions:

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.

celery and peanut butter

Celery with peanut butter makes a great snack for kids of all ages.

APRICOT-RICOTTA STUFFED CELERY

Makes about 2 dozen

Total time: 15 minutes

Ingredients:

• 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

Directions:

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.

Note:

• 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

Ingredients:

• 3/4 cup sliced celery

• 1 tablespoon butter, cubed

• 1 cup frozen corn, thawed

• 1/8 teaspoon salt

• Dash pepper

Directions:

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.

PORK TENDERLOIN

Ingredients:

• 1 (1-pound) pork tenderloin, halved lengthwise and thinly sliced crosswise

• 3 tablespoons soy sauce

• Kosher salt

• Pepper

• 3 tablespoons canola oil

• 5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise

• 6 small dried hot red chilies

Directions:

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)

Ingredients:

• 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

Directions:

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.

stalks of celery 2

Entrees, salads, soups and smoothies can be enhanced with celery.

CELERY WALDORF SALAD

Makes 6 servings (5 1/2 cups)

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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.

Note:

• You can serve this dip with other crunchy fruits and vegetables, as well, such as apples, carrots, jicama or bell peppers.