I know that some people eat celery with hummus. Or put pimento cheese or peanut butter on it. Are there any other foods that you think go well with celery? I’ve got some celery in my fridge that I’m trying to eat up.

  • Acamon@lemmy.world
    2·
    4 hours ago

    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.

  • breecher@sh.itjust.works
    4·
    6 hours ago

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

  • Mothra@mander.xyz
    2·
    5 hours ago

    You can use celery sticks to scoop up peanut butter. They go well with all sorts of nuts in salads. That being said, I’m not a fan of celery

  • Zier@fedia.io
    4·
    6 hours ago

    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.

  • Mouselemming@sh.itjust.works
    4·
    7 hours ago

    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!)

  • Maiq@lemy.lol
    7·
    10 hours ago

    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.

      • Maiq@lemy.lol
        3·
        9 hours ago

        We used to have a prep bucket that we would fill with all our ends of onion, celery, carrots, sometimes tomatoes and garlic in. It would get put in a bag, dated and frozen. Then we would make stock from it when we had enough. Reduced to a quarter 4 times if I remember right.

        We also used to save all our fish and meat trimmings separately so we could use it in the stock making depending on what kind of soup were going to make.

        I still make turkey stalk with the thanksgiving caucus. Then make turkey soup. My favorite part of thanksgiving/christmas turkey! There is almost no waste when I cook for the holidays.

  • boydster@sh.itjust.worksEnglish
    28·
    13 hours ago

    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.

    • blargh513@sh.itjust.works
      6·
      12 hours ago

      This is the correct answer. Celery is an ingredient, not something you eat on its own. You CAN eat raw onion chunks, but most don’t. Better as an ingredient.

    • Crackhappy@lemmy.worldEnglish
      7·
      12 hours ago

      We always use celery when we make stock for our dogs, as we make their food using fish stock or beef stock. We get super cheap bags of salmon meat (like 5 pounds for $5) at the local farmers market and then use all of that to make stock. We get enough stock to last about 6 months per batch.

  • GooberEar@lemmy.wtfEnglish
    19·
    13 hours ago

    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.

    • Drusas@fedia.io
      3·
      12 hours ago

      If you don’t like celery uncooked, this is a great way to ruin a salad. It sounds like that probably doesn’t apply to OP, though.

      • GooberEar@lemmy.wtfEnglish
        3·
        13 hours ago

        Tastes just the same.

        It loses some of its crispness, so you wouldn’t necessarily substitute frozen / thawed celery in a recipe that calls for raw / uncooked celery. Though, I have used the thawed stuff for things like potato salad and chicken salad before, which are things that typically use raw celery, and it still added enough texture and crunch to make it worthwhile.

        But for things that involve cooking celery, like in soups, stir fries, and things along those lines, frozen works just fine for me. I don’t find any difference in taste or texture in the finished product, assuming that the frozen celery didn’t get freezer burned or go through multiple freeze/thaw cycles.

        Most grocery stores in my part of the world sell frozen celery or at least frozen veggie mixes that include celery, so I’d say it’s a fairly common practice.

  • ragingHungryPanda@lemmy.zip
    7·
    11 hours ago

    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

  • JeeBaiChow@lemmy.world
    19·
    13 hours ago

    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.