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.
Mix cottage cheese with paprica or curry powder, and use it as a dip for the celery.
Cream cheese. But peanut butter is always best.
I love it in cheese fondue
Django, Python. RabbitMQ is a popular choice for task queues, but Redis will do as well.
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.
The compost.
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.
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.
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
Finely diced celery, carrots and onion is the foundation of basically all great stews and ragouts (including ragu alla bolognese).
Mirepoix
Soup, anything else is crazy, fight me on 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.
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!)
