Ask Lemmy

I don't have a recipe for you, but someone once made me celery and red pepper soup and it was DELICIOUS.

Tuna salad sandwich. Gotta cut the celery up fine though.

Cream cheese. But peanut butter is always best.

I love it in cheese fondue

Peanut butter and raisins.

Use your celery as an ingredient to make other things amazing. Mirepoix would be my first suggestion.

Tangentially related: It's also great to add to a stock, and if you ever get a grocery store rotisserie chicken, you should consider making stock with it after you've cleaned off all the meat you want. Skin, bones (broken bones are even better), celery, onions, carrots... Even onion skins and those celery leaves I mentioned, it can all go in, you just strain everything out after you're done cooking.

Pretty much any time you cook meat, consider incorporating celery into the ingredient list. It's a friendly companion.

Finely diced celery, carrots and onion is the foundation of basically all great stews and ragouts (including ragu alla bolognese).

Django, Python. RabbitMQ is a popular choice for task queues, but Redis will do as well.

Here's a celery salad recipe I've used a few times: https://web.archive.org/web/20250130004342/https://www.bonappetit.com/recipe/celery-salad-with-dates-almonds-and-parmesan

I usually sub raisins for the dates.

This is probably my Greek side talking, but I find that manestra just doesn't hit the same without some diced celery!

Any of the "salads": Tuna salad, chicken salad, egg salad, potato salad benefit from a little added celery, both as an added flavor component as well as for a little texture and crunch.

While I use celery in a lot of cooking, I tend not to be able to use an entire bunch of it before it goes bad. So, whenever I buy it, I use what I can, and then I chop the rest up and freeze it. Then I can pull out what I need for cooking purposes at my leisure, and I don't end up wasting much celery.

All the options you mentioned for eating the celery raw are great. I'd also add cream cheese to that list.

Any french/ Italian that calls for the three veg onion, carrot, celery (they have a name for it). I use it in my spaghetti sauce.

The compost.

Bloody Mary

Cut off the base and the tips, rinse it all, cut scoop-sized pieces of the perfect stalks or parts of stalks and pop them in some ice water until you can try the suggestions. Chop all the rest, leaves and too small inner bits and strong-flavored rough outer stalks. Put the chopped pieces in the freezer. Perfect for chicken soup, or in almost anything that starts with "chop an onion." (Not instead of the onion, in addition to it!)

Like others are saying Bloody Marys & mirepoix. If you want to eat it raw with stuff, but you're not in love with the texture, I'd recommend lightly peeling the celery before cutting into sticks. Removing some of the chewy rind while leaving the crunch makes it much more palatable.

Blue cheese or ranch dressing.

Cream cheese. Hot sauce. Even just salt

Celery, onion, and carrots are the base to any soup

I use celery is so many things. Stir-fry, salads, chop it up and mix it in 'egg salad'. Soups, stews, pasta sauce. Fry up a bunch of veggies with it, add some beans or lentils and spices, serve over rice, or noodles.

sadness

A distraction! You need to watch the McGrover movie on Nezflik. Celery is important but you must remember to chamfer the stalk part.

Essential ingredient in almost every Soup Stock.

Honestly I hate it on its own but it goes well in every soup I've ever made.

1. Trash can.
2. Gin and tomato juice.

In Louisiana we have the holy Trinity: onion, celery, and green bell pepper add the basis for most of our foods.

If you want something easy, maybe mix that with some scrambled eggs and rice. Otherwise, peanut butter? Haha

Soup, anything else is crazy, fight me on it!

I use a good amount along with carrots when I make split pea soup.

It's also good in chicken salad alongside grapes and chopped almonds.

Tunafish.

A light bit of salt. Buffalo sauce mixed with Bleu cheese or ranch. Put some food dye in a cup and watch it grow up the stalk.

It's good in soups and roasts. I've seen people dip it in ranch too.

has anyone said "just salt" yet?