Have you ever bought a whole head of celery when you need just a few stalks, only to discover that head rotting away in your crisper drawer a few weeks later? I have. Unless you’re a fiend for ants on a log, it can seem hard to get through that whole head of celery. Until now. Now’s the time to start eating celery in new ways.

Crunchy, tangy, and salty-fresh, celery is exactly what your summer needs. Here are seven ways to eat it that move it from its usual supporting role to playing the lead.

1. Braise it

Thanksgiving stuffing aside, you probably don’t eat much cooked celery. But give the idea a chance: braising celery brings out the natural sweetness of the vegetable, turning it into a soft and sweet side dish akin to braised fennel.

2. Drink it

Celery deserves to be more than a Bloody Mary garnish in your cocktail repertoire. The tart and almost spicy fresh green flavor of celery juice plays well with gin, tequila, or just with seltzer and lemon.

3. Make Ribbons

Shaving a stalk into thin ribbons with a vegetable peeler gets you the fresh flavor of raw celery without chunks of crunch. These ribbons add instant brightness and flavor to a five bean salad.

4. Make Soup

You’ve probably started many soups with the classic mirepoix of celery, onions, and carrots, but have you ever let that celery be the star of the soup? Time to give it a go.

5. Freeze it into Dessert

When you juice apples and celery together, you get a sweet, verdant flavor that lends itself nicely to popsicles and granitas for throughly refreshing, palate-cleansing desserts.

6. Feature the leaves

The bright and fluffy leaves hanging off the end of your bunch of celery stalks are not to be overlooked: think of them as parsley’s new best friend and use them anywhere you’d use parsley, or in addition to your parsley. You can also dry them and make your own celery salt—yum!

7. Add crunch to your favorite dip

Just as you’d add celery to your chicken salad to give it a nice fresh crunch, consider adding it to your guacamole. Or any other dip you love—because why shouldn’t dip be crunchy too?



What is it?

To most Americans, celery equals crunch, particularly when this vegetable is diced and added to chicken, tuna, or seafood salad. Celery, however, also plays a big role in mirepoix, the aromatic vegetable base that begins many soups, stews, and braises.

The most common variety of celery is called Pascal, a cultivated form of wild celery grown for its sturdy green stalks, or ribs. But you may find other varieties, especially at farmers markets.

Most people think of celery as a bit player, adding crunch to a salad or an aromatic edge to a pot of soup, but I’ve been a fan forever. I like its bold, salty-herbaceous flavor so much that I often make it the star of the dish. I also appreciate its range: Raw, it can be the freshest, crispest bite on the plate, yet it can also cook to perfect tenderness. When cooking with celery, I tend to gravitate toward assertive, complementary flavors, such as garlic, sharp cheeses, and herbs like tarragon and rosemary.

Kitchen math:

1 medium rib = about 2/3 cup diced

How to choose:

Celery ribs (also called stalks) grow in a head (also called a bunch). Though the tough bottom is usually trimmed away, the whole head is edible, and each part can play a different role in a dish. Look for celery with ribs that are firm, not rubbery.

The most commonly cultivated variety of celery is Pascal (shown below), which has a compact shape, thick outer ribs, and a mild, somewhat salty flavor. At the farmers’ market, you may spy varieties like Tango, which has darker, more spindly and curvaceous ribs topped by an abundance of leaves and a stronger, slightly more bitter flavor. Somewhat confusingly, celery root (celeriac) comes not from the celery plant we eat but from a cousin.

Inside the head, you’ll find the celery heart: smaller, lighter colored, less fibrous ribs. They’re perfect for when you want a more delicate flavor and subtle crunch. (Lobster salad comes to mind.) There’s generally no need to peel them.

The outer ribs offer the most crunch and color and hold up well during cooking. It’s a good idea to peel any you plan to eat raw or cooked in large pieces; thinly sliced or chopped ribs or those destined for the stockpot can remain unpeeled.

Think of celery leaves as a fresh herb. Add them with celery ribs to flavor stocks and broths. Or add them to a dish just before serving; the fresh leaves lend an herbaceous, slightly peppery flavor. The smaller, frilly inner leaves are especially nice used whole, while larger outer leaves are best thinly sliced or chopped.

Despite their tiny size, celery seeds are a potent source of the warm, aromatic flavor of celery. They come not from cultivated celery but a wild variety called smallage. A key player in pickling spices, celery seeds are often added to slaws and potato salad, as well as marinades and dressings. In the recipes here, they underscore celery’s flavor.

How to prep:

Pull away the outer most ribs (unless you are starting with celery hearts). These tougher ribs are best reserved for the soup pot. Trim away the very top and the base of the rib and wash well. Even interior celery stalks benefit from peeling away the fibrous strings, easy to do by running a vegetable peeler along the length of the stalk. Use the leaves as well as the stalks; the leaves have a more subtle celery flavor and can be used like an herb, similar to how you would use parsley.

How to store:

Wrap celery in plastic and store in the vegetable crisper drawer in the refrigerator where it will keep for up to 2 weeks.

Cross Reference

celery seeds; celery root


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This braised celery really is such a simple side dish. The recipe has just 5 ingredients, including salt and pepper; turning an underused vegetable into a delicious savory side.

The celery mellows as it cooks, yielding to a knife but still with enough crunch to keep it interesting.

Perfect to pair with meat for a low carb dinner. Or add it to your Thanksgiving or holiday table for something a little different!

Do you ever buy a head of celery, use one stalk and then forget about the rest in the bottom of the refrigerator? A week later you are left with a sad floppy celery head?

I mean there is only so much celery and cream cheese you can eat!

Which is why this recipe is such a great one. You can use up those leftover celery hearts, make a low carb side and feel better about the world because no one likes food wastage. Oh and did I mention that braised celery tastes amazing!

Imagine the beautiful mellow flavor of celery from your favorite chicken noodle soup or chicken stew. That savory deliciousness, soft and yielding and so delicious. Well now you can have it as a side!

You’ll want to save this recipe for years to come so pin it now 😀

WHAT??? Can you cook celery as a side dish?

I know right, we cook with it for our soups and stews but it rarely gets seen as a vegetable worthy of it’s own serving dish! I think we forget about it, we just use it as a flavor base.

Much like onions, which I heroed in my Sweet Onion Casserole, I want to hero the celery and say no more do you have to go floppy at the bottom of the crisper drawer!

Dear Braised Celery,

Today you can play a staring role in dinner, you can be served as a side to the grilled chicken or better yet a smoked pork chop!

You can take your place with all your vegetable friends amongst the other side dishes to grace our thanksgiving table.

You will be perfect next to the leftover Christmas ham on boxing day.

Celery we love you!

Too far??? 😉 Tell me how you would enjoy this braised celery

How to braise celery

You want the celery to still have some shape and texture, so this dish takes under 15 minutes to cook.

The celery is first sauteed in a little butter, then cooked over a low heat with some vegetable stock (or chicken stock).
A final seasoning of salt and pepper and you have your braised celery side dish done. How easy!!!

Plus you don’t need any herb garnish because you can add a couple of the celery leaves!

Enjoy x

For more amazing Thanksgiving Side dishes check out this list of over 20 delicious ideas


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Pin this simple side dish of Braised Celery for later. Pin it here

3.79 from 28 votes

Braised Celery – A Simple Side Dish

This braised celery really is such a simple side dish. The recipe has just 5 ingredients, including salt and pepper; turning an underused vegetable into a delicious savory side. The celery mellows as it cooks, yielding to a knife but still with enough crunch to keep it interesting. Perfect to pair with meat for a low carb dinner. Or add it to your Thanksgiving or holiday table for something a little different! Prep Time5 mins Cook Time10 mins Total Time15 mins Course: Side Cuisine: Modern Australian Servings: 6 -8 Calories: 48kcal Author: Claire | Sprinkles and Sprouts For more great recipes follow me on PinterestFollow @sprinklessprout Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)


  • 12 stalks of celery
  • 2 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup vegetable stock


  • Wash the celery then top and tail it, reserving any leaves for later.
  • Cut the celery, on the diagonal, into 1 inch chunks.
  • Melt the butter in a heavy based skillet or pan (one that has a lid)
  • Add the celery, salt and pepper, then sauté gently for 5 minutes until it has started to soften.
  • Add the stock and bring to a simmer.
  • Cover the pan and cook for 5 minutes.
  • Remove the lid and cook for a further 5 minutes so the liquid can evaporate.
  • Serve garnished with any reserved leaves.


Calories: 48kcal | Carbohydrates: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 312mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 2.5mg | Calcium: 32mg | Iron: 0.2mg Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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5 Healthy Benefits of Adding Celery to Your Diet

At just 10 calories a stalk, celery’s claim to fame may be that it’s long been considered a low-calorie “diet food.”

But crispy, crunchy celery actually has a number of health benefits that may surprise you. Here are five reasons you should consider adding celery to your diet, plus a few recipes to make it easy.

1. Celery is a great source of important antioxidants.

Antioxidants protect cells, blood vessels, and organs from oxidative damage.

Celery contains vitamin C, beta carotene, and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk. It’s also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels, and organs.

2. Celery reduces inflammation.

Chronic inflammation has been linked to many illnesses, including arthritis and osteoporosis. Celery and celery seeds have approximately 25 anti-inflammatory compounds that can offer protection against inflammation in the body.

3. Celery supports digestion.

While its antioxidant and anti-inflammatory nutrients offer protection to the entire digestive tract, celery may offer special benefits to the stomach.

Pectin-based polysaccharides in celery, including a compound known as apiuman, have been shown to decrease instances of stomach ulcers, improve the lining of the stomach, and modulate stomach secretions in animal studies.

And then there’s the high water content of celery — almost 95 percent — plus generous amounts of soluble and insoluble fiber. All of those support a healthy digestive tract and keep you regular. One cup of celery sticks has 5 grams of dietary fiber.

4. Celery is rich in vitamins and minerals with a low glycemic index.

You’ll enjoy vitamins A, K, and C, plus minerals like potassium and folate when you eat celery. It’s also low in sodium. Plus, it’s low on the glycemic index, meaning it has a slow, steady effect on your blood sugar.

5. Celery has an alkalizing effect.

With minerals like magnesium, iron, and sodium, celery can have a neutralizing effect on acidic foods — not to mention the fact that these minerals are necessary for essential bodily functions.

Tips for Buying and Storing Celery

  • Sturdy stalks. Look for celery that has sturdy, upright stalks. They should snap easily when you pull them, not bend.
  • Crisp leaves. Leaves should be crisp and fresh, ranging in color from pale to bright green. Avoid celery with yellow or brown patches.
  • Wait to chop. Chop celery just before cooking or serving to maintain nutrients. Even celery that has been chopped and stored for just a few hours will lose nutrients.
  • Steam it. Steamed celery will retain flavor and almost all of its nutrients.
  • Eat in five to seven days. Eat fresh celery within five to seven days to enjoy its maximum nutritional benefits.
  • Eat the leaves. Don’t discard the leaves — that’s where celery has the most calcium, potassium, and vitamin C. But because they don’t store well, consume celery leaves within a day or two of purchase.

In addition to its many health benefits, celery is a versatile veggie. You can eat it raw or cooked, and it makes a great addition to smoothies, stir-fries, soups, and juices. Celery can also be steamed or baked.

Celery Recipes

Enjoy the healthy benefits of celery by trying these recipes.

Cream of Celery Soup

Smooth and flavorful, this soup comes together quickly.

  • 1/4 cup butter
  • 1 small yellow onion, finely chopped
  • 2 cups celery, finely chopped
  • 1 large garlic clove, minced
  • 1/3 cup flour
  • 1 1/2 cup chicken stock
  • 1 1/2 cup whole milk
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp freshly ground black pepper

Melt butter over medium-high heat in a heavy-bottomed pot. Cook onions, celery, and garlic until translucent, about five to seven minutes. Add flour and cook one minute.

Add chicken stock and milk, stirring until smooth. Increase heat, bringing mixture to a simmer. Reduce heat to medium, adding remaining ingredients, and simmer uncovered for about 15 minutes.

Add salt to taste.

Celery Salad with Horseradish and Celery Root

Simple but artful, this recipe brings interesting textures and flavors to the standard salad.

  • 1 medium celery root
  • 10 celery stalks, thinly sliced
  • 1/2 cup celery leaves
  • 1 shallot, thinly sliced into rings
  • 1 tbsp lemon zest
  • 1 tbsp prepared horseradish
  • 1/2 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 cup flat-leaf parsley, packed
  • salt
  • fresh ground black pepper

Peel and halve celery root, then use a mandolin to thinly slice one half. Cut the other half into matchsticks. Combine celery root with celery stalks, shallot, lemon zest, and horseradish.

Season with salt and pepper, then toss to combine. Allow to rest for about 10 minutes. Meanwhile, whisk oil and lemon juice. Season with salt and pepper.

Drizzle over vegetables, then top with celery leaves and parley, tossing to combine.

Ants on a Log

This recipe puts a twist on the after-school staple. Keep it classic by substituting peanut butter and raisins.

  • 3 tbsp cream cheese
  • 2 celery stalks, trimmed
  • 1/4 cup assorted dried fruit

Spread cream cheese into the hollow side of each celery stalk and then sprinkle with dried fruit.

Article sources

Poor celery . . . unlike other veggies, this crispy, crunchy veggie often gets categorized as diet fare and dismissed as being dull. But, before you nod your head in agreement, think again. Celery is actually a satisfying vegetable, and it’s loaded with fiber and other health benefits like vitamins A, C, and K, as well as folate and potassium. Let’s not forget that one large stalk contains just 10 calories, offering extreme crunch for practically nothing! If you still aren’t convinced to eat this veggie plain, we have several options where celery’s boring connotations can forever be forgotten!

  • Enjoy with dips: It’s hard to resist the crunchy combination of chips and dip. A snack that can easily add up in calories, it can offer similar satisfaction if you substitute celery for chips. Celery tastes great dipped into homemade dips, salsa, or hummus. For a punch of protein, don’t forget about the classic peanut butter treat ants on a log!
  • Crunch factor: Salad toppings are often where diets go awry. If you like a salad rich in toppings but not in fat, then substitute nuts or fried toppings with chopped celery. The classic Waldorf salad and this Parmesan salad showcase celery as anything but bland. Add celery in tacos and sandwiches for an added crunch without the added calories.
  • Sweet sip: You probably don’t think to sip your stalk, but celery adds fiber and nutrition to your morning juice or smoothie. Along with other veggies, the glowing green smoothie uses four stalks of celery for a detox drink or post-workout fuel. For a less serious sip, celery and healthy Bloody Marys go hand in hand.
  • Dinner dish: Often considered a snack, celery can be added to your favorite dish for more fiber and crunch at dinnertime. Because of its neutral taste, celery is often great in hearty dishes, like a stir-fry or a stew, and lighter plates like a tuna sandwich or salad.

Image Source: Thinkstock

Unexpectedly Tasty Celery Recipes That Are Easy to Make

Many people struggle to eat enough vegetables, so they often prioritize certain ones over others. Produce like spinach and broccoli get a lot of love while another green vegetable remains mostly ignored in the produce department: celery. Most are happy to munch on a few sticks when greeted with a veggie platter, but that’s usually as much attention as this crunchy vegetable gets. It’s a shame because celery is a smart choice for anyone sticking to a healthy diet. According to Livestrong, two medium stalks contain just 12 calories and offer a good dose of vitamin K to support healthy bones. And celery is particularly good thanks to its bedroom-boosting effect. It contains high levels of a hormone called androsterone, which helps get women in the mood.

Lest you think you need to chomp on raw stalks, we’ve gathered a sampling of five completely different ways to cook with celery. It works in everything from quick salads to slowly cooked braises, so you’ll never run out of ways to use this vegetable. Try these recipes, and you’ll happily eat your veggies.

1. Celery Salad with Feta and Soft-Boiled Egg

Feta | iStock.com

If you’re struggling to fit enough produce into your diet, starting the day with a salad is one of the easiest changes you can make. Though it might seem a bit unusual, it’s not that strange when you consider it creates a perfect base for eggs, one of our favorite breakfast staples. Give it a try with Yotam Ottolenghi’s celery breakfast salad, featured on The Guardian. It’s a lighter way to start the day, but you can easily add another egg and a bit more cheese if your stomach is grumbling when you wake up.

This breakfast may also be a good way to help protect your brain. A 2010 study found a compound called luteolin, which is found in celery and other vegetables, can lead to better cognitive health later in life. Eggs also play their part thanks to high levels of vitamin B12, which a recent study linked to a reduced risk of developing Alzheimer’s disease.


  • 8 celery stalks, thinly sliced on the diagonal
  • 2 green pepper, seeded, and cut into ¼-inch-thick slices
  • 1 medium onion, peeled, and thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 4 lemons
  • ¾ ounce celery leaves
  • ½ ounce parsley leaves
  • ½ ounce cilantro leaves
  • 4 tablespoons capers
  • 2 green chilis, seeded, and thinly sliced
  • 2 tablespoons olive oil plus more, divided
  • 4 eggs
  • 7 ounces feta, cut into 4 thick slabs
  • Black pepper

Directions: Place celery, green pepper, and onion in a medium bowl. Sprinkle with sugar and salt, and stir. Let sit 30 minutes to soften and allow vegetables to release juices.

Cut ends off the lemons, then cut off the skin and pith. Holding lemons over a small bowl, cut between membranes to remove segments, Add lemon segments to vegetables, then add celery leaves, parsley, cilantro, capers, chilis, 2 tablespoons olive oil, and a bit of black pepper. Mix gently, and taste for seasoning.

Just before serving, spoon eggs into a pan of boiling water. Simmer for 6 minutes. Run under cold water until cool enough to handle, but still warm, and peel off shells. Yolks should still be runny. Arrange salad on four plates and top each with a slice of feta and a soft-boiled egg. Serve garnished with a drizzle of olive oil and some freshly ground pepper.

2. Braised Celery and Tomato

Braised vegetables | iStock.com

Many braises call for big pieces of meat, though the technique works just as well for vegetables. Celery is a particularly good pick for the low-and-slow method, because it transforms into something tender and almost creamy. We like this version with tomatoes and pancetta from Saveur, which was adapted from Marcella Hazan’s Essentials of Classic Italian Cooking. It takes some time, but the method is incredibly simple. You can serve it as a side one night, then pack leftovers for lunch the next day.

Though many worry about nutrients lost during baking or boiling vegetables, this dish will still do your body a lot of good. Cooked tomatoes might actually be a better choice than fresh since our bodies are more able to absorb the lycopene once the cell walls have been broken down a bit.


  • 3 ounces pancetta, cut into 1-inch matchsticks
  • ¼ cup extra-virgin olive oil
  • 1 large yellow onion, halved, cored, and thinly sliced
  • 2 pounds celery stalks, trimmed, and cut diagonally into 2-inch lengths
  • ¾ cup whole, peeled canned tomatoes with juice, crushed by hand
  • Kosher salt and freshly ground black pepper

Directions: Cook pancetta in a 6-quart saucepan set over medium-high heat. Cook, stirring occasionally, until fat renders, about 12 minutes. Reduce heat if pancetta browns too quickly. Using a slotted spoon, transfer pancetta to paper towels to drain and set aside.

Add olive oil to pan and return to medium-high heat. Add onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add celery, tomatoes, and ¼ cup water. Season with salt and pepper. Cover pan with lid and cook, stirring occasionally, until clery is very tender, about 1½ hours.

Divide celery and juices between serving bowls and sprinkle with reserved pancetta. Serve hot or at room temperature.

3. Roast Pork Tenderloin with Celery Slaw

Cutting celery | iStock.com

Give raw celery a flavor boost by making Every Day with Rachael Ray’s refreshing slaw and pork combo. Just toss sliced celery stalks with a simple vinaigrette, start searing the pork on the stove, then transfer it to the oven. You’ll have just enough time to make an arugula and pecan pesto while the meat finishes cooking. It’s quick, delicious, and perfect for weeknight suppers. Save leftovers to pile onto whole-wheat bread for sandwiches later in the week.


  • ½ cup extra-virgin olive oil, divided
  • 3 tablespoons apple cider vinegar
  • ½ cup flat-leaf parsley leaves, finely chopped, plus 2 tablespoons whole leaves
  • 2 garlic cloves, 1 finely chopped
  • 6 celery ribs, thinly sliced
  • Salt and pepper
  • 1 pound pork tenderloin, trimmed, halved crosswise, and patted dry
  • 1 cup baby arugula
  • 1 cup pecans, toasted
  • 2 tablespoons grated Parmesan cheese

Directions: Preheat oven to 450 degrees Fahrenheit. In a medium bowl, whisk ¼ cup olive oil with vinegar, then whisk in chopped parsley and garlic. Stir in celery and season with salt and pepper.

Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and cook until browned all over, about 5 minutes. Transfer skillet to the oven and roast until pork reads 150 degrees Fahrenheit on an instant-read thermometer, about 12 minutes. Let pork rest 10 minutes, then thinly slice.

Meanwhile, chop whole garlic clove in a food processor. Add arugula and parsley leaves. Pulse until finely chopped, then scrape down sides of bowl. Add pecans and cheese and season with salt and pepper. Pulse mixture to combine. With machine running, slowly add remaining 3 tablespoons olive oil. Serve pesto with pork and celery slaw.

4. Pasta with Chickpeas, Celery, and Parsley

Pasta with chickpeas and celery | iStock.com

Pasta doesn’t have to be loaded with a mass of meat sauce to be satisfying. The carb-centric dish can actually be super healthy with a slightly different approach. This pasta with celery and chickpeas from The Washington Post is a perfect example. It’s vegetarian, but still plenty satisfying thanks to a good dose of protein and fiber from the chickpeas. Though it’s great as is, we like a little sprinkle of Parmesan cheese to finish it off.

Plant-based diets get a lot of attention for various health benefits, particularly when it comes to keeping your ticker in shape. A 2003 review in The American Journal of Clinical Nutrition indicated these diets play a huge role in reducing the risk of cardiovascular disease. Celery might boost the effect even more. A 2013 study found celery extract could help lower blood pressure. Here’s to your heart.


  • 1 teaspoon salt, plus more
  • 1½ cups celery pieces, cut diagonally into ¼-inch-thick slices
  • 8 ounces dried pasta, preferably penne or another short-cut shape
  • ¼ cup plus 4 teaspoons extra-virgin olive oil
  • 1 to 2 garlic cloves, crushed, and chopped
  • 2 dried arbol chilis, seeded, and broken into small pieces
  • 1½ cups cooked chickpeas, drained, and rinsed
  • ¼ cup packed coarsely chopped parsley
  • Freshly ground black pepper

Directions: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then add celery. Cook 1 to 2 minutes. Using a slotted spoon, transfer celery to a colander and rinse with cool water. Drain. Cook pasta according to package directions.

When pasta is 5 minutes from being done, heat ¼ cup olive oil in a large skillet set over medium heat. Add garlic and chilis. Cook, stirring occasionally, until garlic is nearly golden and chilis are beginning to brown. Stir in the celery and cook 2 to 3 minutes. Celery should be tender, but not mushy. Stir in chickpeas, season with 1 teaspoon salt and some black pepper. Continue to cook until warmed through.

Drain pasta, reserving ½ cup cooking water. Add pasta, parsley, and a few tablespoons of cooking water to the pan. Stir to incorporate, making sure to mix in any bits stuck to the bottom of the pan. If needed, add more cooking liquid. Ladle pasta into shallow bowls, drizzle with oil, grind on some black pepper, and serve.

5. Cumin-Scented Stir-Fried Beef with Celery

Stir fry | iStock.com

If you like stir-fried beef with broccoli, you’ll love Epicurious’s twist with celery. Though cumin isn’t a typical ingredient in these types of dishes, it adds a hint of smoky flavor that goes really well with the beef and soy sauce. Serve the dish with brown rice to soak up the flavorful sauce while giving you a dose of fiber.


  • 6 ounces blade or flank steak, trimmed
  • 2½ teaspoons reduced-sodium soy sauce, divided
  • ½ teaspoon cornstarch, divided
  • 2 tablespoons Chinese rice wine or medium-dry Sherry
  • 2 teaspoon vegetable oil, divided
  • ½ teaspoon minced ginger
  • ½ teaspoon minced garlic
  • ⅛ teaspoon cumin seeds
  • ⅛ teaspoon red pepper flakes
  • 2 celery ribs, sliced diagonally into ¼-inch-thick slices, leaves chopped and reserved

Directions: Halve steak lengthwise if large. Slice across the grain into ⅛-inch-thick slices. Toss with ½ teaspoon soy sauce, ¼ teaspoon cornstarch, and a pinch of salt. In a separate bowl, stir together rice wine, remaining soy sauce, and remaining cornstarch.

Heat a wok over high heat until smoking, then add 1 teaspoon oil and swirl to coat. Add beef in one layer and cook, turning occasionally, until browned, less than 1 minute. Transfer beef to a bowl.

Add remaining oil to wok, then add ginger, garlic, cumin, and red pepper flakes. Stir-fry 15 seconds. Add celery and stir fry an additional 1 minute. Add beef and accumulated juices and cook 15 seconds longer. Stir rice-wine mixture to combine, then add to wok, and stir-fry until bubbling, about 30 seconds. Remove from heat, stir in celery leaves, and serve.

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The BEST Tasty Carb-Conscious Snacks with Celery

posted by Kalyn Denny on April 13, 2010

For all the other carb-conscious eaters who love celery like I do, here are The BEST Tasty Carb-Conscious Snacks with Celery! Use Low-Carb Recipes to find more low-carb ideas for snacks.

It’s more than five years now since I first embarked on my South Beach Diet journey into lower-glycemic eating habits, but I still remember how I looked forward to the snacks during those early days starting the diet. And now that I’ve evolved to more of a carb-conscious eating plan I’m still someone who can’t get through the day without a snack!

One of my favorite snack foods is celery, so diet-friendly and a great vehicle for delivering other flavors to your mouth. And it’s that time of year when some of you are getting ready for bathing suit season, so I thought I’d share The BEST Tasty Carb-Conscious Snacks with Celery! There are enough ideas here to satisfy you any time you need a snack!

Let’s start with celery stuffed with peanut butter, definitely something I’d enjoy as a snack any time of day. If you’re eating peanut butter on the South Beach Diet or another carb-conscious eating plan, it needs to be a natural peanut butter, without added sugar. This is my favorite brand, but there are lots of good ones.

Peanut butter is a calorie-dense food, so stick to the 2 T per day serving size if you’re following South Beach. These are short little pieces of celery, but this is enough of a snack to satisfy me when I need something to munch on.

Hummus is something I love to stuff inside celery, or just eat with the celery as a dipper. This Meza hummus is something I always have in the fridge, but hummus is easy enough to make from scratch, so check the recipe links after the photos if you’d like to make your own. Hummus does have some carbs, but it’s good for low-glycemic diets.

If you’re a South Beach Diet fan, The South Beach Diet Supercharged recommends starting with 1/3 to 1/2 cup serving per day, so keep that in mind when you’re eating hummus as a snack.

This gourmet garlic and herb cheese is something else I absolutely love stuffed into celery. I buy this at Costco, but there are other brands of similar cheese available in most supermarkets or specialty food stores.

Cheese like this is the best choice for low-carb diets, and this one only has 2 carbs in an ounce of cheese. The cheese may be a bit high in carbs for South Beach Diet fans, but personally I’d enjoy it for a treat!

More Snacks with Celery

Below are lots more snack ideas for things that can be eaten with celery. If you have a good suggestion for a snack that tastes good with celery, I’d love to hear about it in the comments.

Hummus Recipes To Scoop Up with Celery:

Slow Roasted Tomato Hummus from Kalyn’s Kitchen
Parsley Hummus from Kalyn’s Kitchen
Real Hummus Recipe from The Hummus Blog
Jalapeno and Lime Hummus from Gluten Free Goddess
Very Traditional Hummus from The Perfect Pantry
Edamame Hummus from Life’s Ambrosia
Light Zucchini Hummus from Wasabimon
Chipotle Hummus from Andrea Meyers

More Bean Dips That Taste Good with Celery:

White Bean and Artichoke Dip from Kalyn’s Kitchen
Julia Child’s Puree of White Beans with Garlic and Herbs from Kalyn’s Kitchen
Ful Medames (Fava Bean Dip) from Fat Free Vegan Kitchen
White Bean Dip from Chez Us
Cannellini Bean Dip from Inn Cuisine
Easy Black Bean Dip from Pinch My Salt
Black Bean Dip from My Columbian Recipes
Lito-Fray Bean Dip from Cookin’ with Cyndi

Other Tasty Dips to Eat with Celery:

Greek Yogurt and Cottage Cheese Dip with Dill from Kalyn’s Kitchen
Southwestern Ranch Dip from Kalyn’s Kitchen
Grandma’s Vegetable Dip from Kalyn’s Kitchen
Heart-Healthy Shrimp Dip from Kalyn’s Kitchen
Caramelized Onion Dip from 101 Cookbooks
Eggplant Dip (Baba Ghanouj) from Simply Recipes
Green Goddess Dip from Serious Eats
Refreshing Radish Spread or Dip from Farmgirl Fare

Fish or Meat-Based Spreads to Enjoy with Celery:

Tuna Mousse or Spuma di Tonno from Kalyn’s Kitchen
Deviled Ham Spread from Kalyn’s Kitchen
Tuna and White Bean Dip from A Veggie Venture
Salmon Spread from David Lebovitz
Tuna-Chickpea Spread from Serious Eats
Deviled Ham from Umami Girl
Smoked Salmon Spread from Cast Sugar
Crab Spread from Recipe Girl

Categories: Appetizers, Favorites, Quick Recipes, Recipe Round-Ups, Recipes

posted by Kalyn Denny on April 13, 2010

Ways to eat celery

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