Enjoy celery recipes in 10 different variations that will amaze you! Which will be your TOP?

We all know celery in the kitchen mainly as a base for soup along with other root vegetables.

It’s a shame because his potential is so much greater!

That’s why we’ve prepared 10 luxurious recipes with celery in the main role, as you probably don’t know it.

Whether you choose its pickled, baked or fried version, you will definitely enjoy it.

So enough talk and let’s get to it!

Celery soup with croutons

A delicate celery soup will pleasantly warm you up throughout the day and you will still enjoy it. Bacon and croutons give it the right twist.

Ingredients

• 1/2 celery
• 1 onion
• 800 ml of chicken stock
• 3 cloves
• 3 bay leaves
• salt pepper
• 3 slices of toasted bread
• 3 cloves of garlic
• bacon
• 150 ml of 12% cream
• parsley for sprinkling

Method

1. Peel the celery and cut it into larger pieces.
2. Peel the onion and 1 clove of garlic and chop coarsely.
3. Cut 2 cloves of garlic in half and set aside.
4. Roughly chop the bacon and heat it up in a saucepan.
5. When the bacon has released its fat, add the halved garlic cloves.
6. Pour off some of the fat from the casserole.
7. Pour the melted bacon and garlic into a medium pan, fry the onion and the chopped clove of garlic on it.
8. After a few minutes, add the celery and then the cloves and bay leaf.
9. Pour in the stock and bring to a boil.
10. After 10 minutes, remove the cloves and bay leaves.
11. Meanwhile, prepare the croutons.
12. Cut the toasted bread into smaller cubes and fry them in a pan in the reserved bacon fat.
13. The croutons should be crispy and golden in color.
14. Cook the soup until the celery softens, if you want the celery soup to be smooth, you can blend it with a stick blender.
15. Add cream, pepper and salt.
16. Salt lightly, the bacon itself is quite salty.
17. Serve with croutons, chopped parsley and you can drizzle with a little bacon fat.

Celery and roasted garlic puree

In this recipe, the slightly sweet celery goes well with the fragrant roasted garlic. It is an amazing vegetarian side dish that is a perfect alternative to classic mashed potatoes. See for yourself!

Ingredients

• 2 heads of garlic
• 1 kg celery, peeled
• 1 tablespoon of olive oil
• 2 teaspoons of salt
• 3 spoons of crème fraîche
• 2 tablespoons of chopped parsley

Method

1. Preheat the gas oven to 200°C, the fan oven to 180°C.
2. Place the garlic on a large sheet of foil and drizzle with a little olive oil.
3. Close the foil tightly and bake for 1 hour.
4. Open the foil and let the garlic cool slightly, then cut it in half and squeeze out the pulp.
5. Discard the skins.
6. Peel the celery, cut it into small pieces and put it in a pot of cold salted water.
7. Cover, bring to a boil and cook for about 30 minutes until cooked.
8. Drain well and then return to the hot pot to drain off any liquid.
9. This is important because otherwise the mixture will be too runny.
10. Make sure the cooked celery is completely dry.
11. Place it in a food processor with the garlic pulp, olive oil, salt and crème fraîche.
12. Blend into a smooth puree and serve hot, garnished with chopped parsley.

Celery cuttings

This delicious celery schnitzel is a great vegetarian alternative to the classic pork or veal schnitzel. Serve it for lunch or dinner with any salad of your choice.

Ingredients

• about 1 kg of celery
• 3 eggs
• a bit of milk
• homemade breadcrumbs
• vegetable oil, margarine or lard for frying

Method

1. Remove the skin of the celery with a peeler or a sharp knife and cut it into slices of about 1 cm, not thicker, because the thinner you cut the celery, the better and faster the steak will cook.
2. If you use thick slices, there is a good chance that the steak will be undercooked.
3. Pour the breadcrumbs onto a large plate.
4. Then crack the eggs into a bowl, add a dash of milk and whisk until combined.
5. Heat vegetable oil or margarine in a frying pan over medium heat.
6. You don’t need a lot of oil, just enough to cover the bottom of the pan.
7. Meanwhile, coat the celery in egg and then in breadcrumbs.
8. Simply dip the celery slices one at a time into the egg and milk mixture, coating all sides.
9. Pick up the milk-coated celery with your hands and dip it into the breadcrumbs, coating all sides again.
10. Dip in the egg and milk mixture once more and cover with breadcrumbs a second time.
11. Place the coated celery slices on another plate to shake off any excess breadcrumbs, then fry immediately (about 5 minutes per side) until golden.
12. Remove the steak from the pan and serve with any salad side, from potato salad to green salad.
13. It is important that you squeeze the lemon juice from the lemon slice and drizzle it over the schnitzel before serving.

Baked and pickled celery with sweet chili dressing

The star of this recipe is, of course, celery, this time even in two forms – baked and pickled. In combination with the sweet-hot sauce, this is an incredible taste orgasm that you will not forget!

Ingredients

For the roasted celery:

• 900 g celery (one large, stripped of hairy roots (no need to peel) and scrubbed
• 60 ml of olive oil
• 2 spring onions, thinly sliced ​​diagonally, to serve
• 5 g of torn Thai basil leaves to serve
• flake sea salt

For the pickled celery:

• 500g celery (one medium) trimmed, peeled and cut into thin 6cm sticks
• 3 stalks of celery, cut into thin 6 cm sticks
• 2 cloves of garlic, skinned, crushed with the side of a knife
• 3 limes (finely shave the rind to get 6 strips, then juice to get about 60ml of juice)
• 150 ml of rice vinegar

For the sweet chili dressing:

• 120 ml of sunflower oil
• 5 cloves of garlic cut into very fine slices
• 3 red chili peppers, finely cut into rounds
• 2 whole star anises
• 1.5 tablespoons of white or black sesame seeds or a mixture of both, well toasted
• 2.5 tablespoons of maple syrup
• 1 tablespoon of rice vinegar
• 60 ml of soy sauce
• 2 tablespoons finely chopped chives

Method

1. Preheat the oven to 170°C with fan.
2. Pierce the celery about 40 times with a fork and place on a baking sheet lined with baking paper.
3. Mix the oil and one and a half teaspoons of salt and coat the celery liberally with the oil mixture.
4. Bake for a minimum of two and a quarter hours or up to two and three quarters of an hour, depending on the size of your celery, basting every 20 minutes or so, until the celery is browned and tender.
5. Leave to rest for 15 minutes, then cut into eight wedges, brushing each cut side with the oil and caramel left on the baking sheet.
6. Mix all the ingredients for the pickled celery in a large bowl with 20g of salt and leave for at least two hours, stirring occasionally while you prepare the rest of the dish.
7. Heat the dressing oil in a small saucepan.
8. Once hot, add the garlic, chillies and star anise and fry for two to two and a half minutes, stirring, until the garlic is crisp and lightly golden.
9. Strain through a sieve placed on top of a small heatproof bowl to drain the oil.
10. Set the roasted chilies and garlic aside.
11. Take 80 ml of the aromatic oil and keep it for another recipe.
12. Mix the remaining 40 ml of oil with all the remaining ingredients for the dressing.
13. Preheat the oven to 200°C.
14. Place the roasted celery stalks, cut side up, on a baking sheet lined with baking paper.
15. Make sure they are still coated in oil and caramel, and if not, brush with olive oil and a little maple syrup or honey.
16. Bake for 20 minutes or until golden brown.
17. Spread the wedges on a large plate and sprinkle with some flaky salt.
18. Add the fried chilli and garlic to the dressing and spoon it over the celery all around.
19. Top with 200g of pickled celery mixture without pickle, garlic and lime zest.
20. Garnish with scallions and Thai basil and serve.

Celery dip with spinach and artichokes

A luxurious dip made from celery, spinach, cheese and artichokes will delight you not only with its taste, but also with its texture. You don’t have to be afraid to serve it even to the most demanding guests!

Ingredients

• 1 small celery, peeled and chopped
• 1 tablespoon of extra virgin olive oil
• 2 teaspoons of salt
• 400 g of artichoke hearts (in water), drained and chopped
• 280 g spinach (fresh or frozen), chopped
• 4 cloves of garlic, finely chopped
• 1.5 cups of Greek yogurt
• 230 g of cream cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 teaspoon dried onion
• black pepper to taste
• chopped chives for garnish

Method

1. Preheat the oven to 200°C.
2. Add the celery to a baking sheet covered with baking paper or aluminum foil.
3. Add 2 tablespoons of extra virgin olive oil and season with 1 teaspoon of salt and a little ground black pepper.
4. Toss to coat celery with oil and spread evenly.
5. Bake for 20 minutes until the celery is browned in places.
6. Add the roasted celery to the slow cooker.
7. Add the rest of the ingredients except the chives to the slow cooker with it.
8. Mix it up.
9. Cook in slow cooker for one hour or on low for 2-3 hours until cheese is completely melted.
10. Add the finished dip to a bowl and serve garnished with chives and along with celery stalks, carrots, peppers, peas or any other vegetables you like.
11. You can even serve it with lemon slices.
12. Enjoy it!

Celery fries

Fries are a grateful side dish that almost everyone loves. And how about preparing them in a healthier version from celery? It’s a treat!

Ingredients

• 1 celery
• salt
• 2 tablespoons of olive oil

Method

1. Peel the celery, cut it into slices, and then cut the slices into fries.
2. Put olive oil and salt and celery chips in a bowl and mix everything.
3. Bake on baking paper at 180°C for about 30 minutes.
4. Stir every ten minutes to prevent them from burning.
5. The baking time can be shorter or longer.
6. Simply, as soon as the celery takes on a golden color, your celery fries are ready.

Apple and celery salad

This apple and celery salad is a delicious mix of flavors and textures. It is easy to prepare, it is pleasantly crunchy, salty and sweet and works great as a side dish, but also as a healthy light lunch.

Ingredients

• 100 g of peeled celery
• ½ large apple
• 2 slices of bacon
• 2 tablespoons of pumpkin seeds
• ¼ cup chopped parsley

For the dressing:

• 1 tablespoon of lemon juice
• 1 tablespoon of virgin olive oil
• 1 tablespoon of walnut oil
• ¼ teaspoon Dijon mustard

Method

1. First, whisk the lemon juice, oils and mustard for the dressing.
2. Peel the celery, removing all the outer layer and any dark, hairy parts.
3. Peel the apple and remove the core.
4. Coarsely grate both and mix with the dressing so they don’t brown.
5. Fry the bacon as desired (in the oven/pan) and cut into slices.
6. Coarsely chop the parsley.
7. Add the bacon, pumpkin seeds and parsley to the apple and celery and toss to combine well.
8. Serve!

Celery au gratin with potatoes

Baked celery with potatoes and cheese is a delicacy that is easy to prepare and goes well as a side dish with, for example, fish. You just have to taste it!

Ingredients

• 1 kg of potatoes, peeled and cut into 1 cm slices
• 1 large celery, peeled and cut into 1 cm slices
• 1 onion, peeled and finely chopped
• sea ​​salt
• freshly ground black pepper
• 2 cloves of garlic, peeled and finely chopped
• 75 g of cheddar cheese, grated
• 600 ml deluxe whipping cream
• 1 small bunch fresh parsley (leaves torn, stems roughly chopped)

Method

1. Preheat the oven to 200°C.
2. Place the potatoes, celery and onion in a stoneware baking dish.
3. Season liberally.
4. Add the garlic, ¾ of the cheese, cream and a sprig of parsley.
5. Mix everything with a spoon to combine all the flavors.
6. Sprinkle with extra cheese and bake in the preheated oven for 50 minutes.
7. Sprinkle with parsley leaves.
8. Enjoy your meal!

Celery patties

Prepare simple and tasty celery pancakes, which are a grateful side dish, but also a great meal on their own.

Ingredients

• 1/2 cup oil for frying
• 1 celery
• 1 small onion
• 2 tablespoons of flour
• 1 teaspoon of salt
• 1 beaten egg

Method

1. Grate the celery and onion on a coarse grater into a large bowl.
2. Add the beaten eggs, salt and flour.
3. Mix the compact dough.
4. If it is too thin, add flour.
5. Shape the dough into smaller patties.
6. Fry them in a large pan with oil until crispy on both sides.
7. You can serve celery patties with mayonnaise, tomato sauce, yogurt dip, etc.
8. They are also suitable as a side dish to meat dishes, wherever you would otherwise use classic potato pancakes.

Slow-roasted spiced celery with raita

Enjoy celery as a separate dish as well. You will be surprised how tasty it can be, especially if you prepare it well. Be inspired by our delicious recipe, which you definitely won’t bake just once!

Ingredients

• 2 cloves of garlic, crushed
• 2 tablespoons of sunflower oil
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• 1 teaspoon of black cumin
• 1 teaspoon of cumin
• 1 whole celery, about 900 g – 1 kg

To serve:

• 200 g of Greek yogurt
• ½ cucumber, seeded and diced
• zest and juice of ½ lemon
• 1 tablespoon chopped mint plus additional leaves for garnish
• a pinch of crushed cumin
• 4-6 spoons of mango chutney

Method

1. Preheat the oven to 190°C.
2. In a bowl, mix the pressed garlic with oil and spices.
3. Scrub the celery well under running water and then pat dry – no need to peel it.
4. Lay 2 long strips of aluminum foil crosswise on the counter and place the celery in the middle.
5. Pour a tablespoon of the seasoned oil over the celery, then wrap it in foil, sealing well but leaving some space instead of pressing the foil too tightly against the celery.
6. Place in a baking dish and place in the oven for 2 and 1⁄2 hours, or until tender when pierced with a fork.
7. When you’re almost ready to serve, combine the yogurt, cucumber, lemon zest and juice, mint, and spices in a bowl.
8. Open the celery and cut it into wedges.
9. Serve on warmed plates with seasoned oil from the foil, along with the raita and mango chutney and a few extra mint leaves.

And how did you like our celery recipes? Write us in the comments!