Ask Lemmy

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

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

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.

The compost.

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

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.

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

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!)

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.

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

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

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

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.

Peanut butter and raisins.

Bloody Mary

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.

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.

Cottage cheese.

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

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

Cream cheese. Hot sauce. Even just salt

Blue cheese or ranch dressing.

sadness

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

has anyone said "just salt" yet?

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.

Feta cheese