4 ideas to make a delicious meal and enjoy the earthy flavor of celery!

Cooked or raw, the vegetable’s earthy flavor and beautiful texture make it versatile. Like potatoes, they can be boiled and mashed, put into a casserole, and your meal will be better for it. Discover 4 celery stalk recipe ideas in this article and treat yourself all year long!

Look for smaller roots that have a less fibrous structure. Choose roots that feel very firm and heavy for their size, with as few cracks and small roots as possible. Check for rot around the roots and discard any celery with soft parts.

Celery Recipe: Refreshing Salad

side salad seafood

A recipe for a celery salad known as celery remoulade with celery, green apple, and Dijon mayonnaise dressing. This salad is a refreshing accompaniment to seafood dishes and is very easy to prepare.


– 1/2 cup mayonnaise
– 2 tablespoons of Dijon mustard
– 1 tablespoon of fresh lemon juice
– 2 tablespoons of chopped parsley
– 500g celery stalks, quartered, peeled and coarsely grated before mixing the ingredients.
– 1/2 tart green apple, peeled, cored and cut into julienne strips.
– Salt and fresh ground pepper


1. For the dressing, combine mayonnaise, mustard, lemon juice and parsley in a medium bowl.
2. Mix celery and apple, add salt and pepper. Cover and refrigerate for at least 1 hour until the salad is chilled.

Parsnip and Celery Biscuits

earthy vegetable soup

Here is a simple but elegant soup for fall and winter. Everyone loves the creamy texture and earthy vegetables. Sprinkle with chives and pomegranate seeds for a colorful garnish.


– 2 tablespoons of olive oil
– 2 medium leeks (white part only), chopped (about 2 cups)
– 650 g peeled and chopped parsnips (about 4 cups)
– 1 medium celery, peeled and diced (about 1-1/2 cups)
– 4 cloves of garlic, chopped
– 6 cups of chicken broth
– 1 1/2 tsp. salt
– 3/4 teaspoon of coarsely ground pepper
– 1 cup of heavy whipping cream
– 2 tablespoons chopped fresh parsley
– 2 teaspoons of lemon juice
– 2 tablespoons chopped fresh onion
– Pomegranate seeds, optional


1. Heat the oil in a large pot over medium-high heat and fry the leeks for 3 minutes. Add the parsnips and celery, cook and stir for 4 minutes. Add the garlic, cook and stir for 1 minute. Mix with broth, salt and pepper and bring to a boil. Reduce the heat and simmer for 25-30 minutes until the vegetables are tender.
2. Puree the soup using an immersion blender. Or, cool slightly and puree the soup in batches in a blender and return to the pot. Add cream, parsley and lemon juice and heat well. Serve with juice and pomegranate seeds if desired.

Roasted Celery Stalks Recipe

roasted celery garnish

When fired, the flavor of the celery rises and the sugars caramelize, adding another dimension. Then the vegetable becomes a delicious accompaniment to grilled meats. The root can also be added to vegetable curry – it does not get lost in the spices when roasted.


– 1 large celery
– 6 tablespoons of olive oil or duck fat
– sea salt to taste
– Freshly chopped pepper to taste


1. Gather your ingredients and preheat the oven to 200°C.
2. Peel the celery. It is a difficult vegetable to peel. It is easier to cut the root in half first. This will give you a flat, stable surface for peeling and cutting. Always use a strong, sharp knife large enough to cut the root in half. A chef’s knife will be perfect for this. If you need the whole root (instead of slicing), cut a slice along the lower root to get a flat surface.
3. Once the root is stable on the counter, peel it with a sharp paring knife, starting from the top and moving down the curved sides. When slicing the peeled root, hold it flat as for peeling.
4. Cut the peeled root into half-inch to inch-wide slices.
5. Place the slices in a large (oven safe) bowl.
7. Drizzle with the oil and toss well to coat all the slices.
8. Spread the slices on a thick baking sheet. Sprinkle them with sea salt and some black pepper and bake in the center of the oven for 30 minutes until crisp and golden.

Mashed potatoes with celery and garlic

celery stalk puree recipe


– 3 medium Yukon Gold potatoes, peeled and diced
– 1 large celery, peeled and chopped
– 3 cloves of garlic, peeled
– 2 tablespoons of butter
– 2 tablespoons of 2% milk.
– 1/2 teaspoon of salt
– 1/4 teaspoon pepper
– 1 tablespoon chopped onion


1. Place the potatoes, celery, and garlic in a Dutch oven and cover with water. Bring to a boil and reduce heat. Cover and cook until potatoes are tender, about 15 minutes. Remove and cool slightly.
2. Mash the vegetables with oil, milk, salt and pepper. Stir in the garlic.

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