celery recipes

Here's a collection of celery recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our celery producer and order yours click here.

Beetroot and Celery Salad
Carrot and Celery Saute
Celery and Cheese Soup
Celery and Feta Salad
Celery and Onion Soup
Soup au Pistou
Celery, Mascarpone and Summer Herb Risotto
Anything Goes Waldorf

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Beetroot and Celery Salad

• 1 egg
• 2 medium beetroot
• 3 sticks celery
• 4 tablespoons olive oil
• 2 tablespoons vinegar or lemon juice
• Lettuce leaves to serve
• Salt and pepper to taste

Hard boil the egg and then peel and slice it. Prepare the beetroot by washing it and then boiling for approximately 45 minutes or until it is tender. Peel and tail and then chop into cubes. Chop the celery. Combine the beetroot and celery in a bowl. Mix the oil, vinegar, salt and pepper and pour the dressing over the salad. Toss gently and serve over the lettuce leaves. Place the hard-boiled egg on top.

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Carrot and Celery Saute

• 350 g carrots, peeled and sliced
• 1/2 a head of celery, washed and cut into chunks
• 2 tablespoons olive oil
• Bouquet garni
• 1 small onion, peeled and thinly sliced
• 50 g green olives, stones removed
• Salt and pepper to taste

Heat the oil in a saucepan, add the onion and celery, and cook gently until the onion is golden. Add the carrots, celery and bouquet garni and season to taste. Cover with a lid and cook gently for 10 minutes, shaking the pan frequently. Add the olives, stir and replace the lid. Simmer very gently for a further 10 minutes.

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Celery and Cheese Soup

• 1 medium head of celery, chopped finely
• 2 medium onions, chopped
• 50 g lightly salted butter
• 30 g plain flour
• 1 L chicken stock
• Salt and pepper to taste
• 60 g danish blue cheese
• Chopped parsley

Melt the butter in a pan and cook the vegetables lightly, but do not let them brown. Stir in the flour thoroughly, then moisten with the stock. Cover and leave to simmer for around 40 minutes, under the celery has become very tender. Mash the cheese to a cream and whisk gradually into the soup just before serving it. Start to lower the heat now so that the soup does not reach boiling point. Adjust the seasoning as necessary. Add the parsley and serve with croutons.

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Celery and Feta Salad

Serves 2

• 175 g feta cheese, crumbled
• 3 stalks of celery, thinly sliced
• 1 pimento, chopped small
• 2 tablespoon fresh thyme or oregano, chopped
• 2 tablespoon vinaigrette
• 1 lettuce, washed and trimmed

Mix the feta cheese with the celery, pimento and chopped herbs. Sprinkle with the vinaigrette. Place the lettuce leaves on separate plates, and spoon the feta and celery salad in the centre of each one.

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Celery and Onion Soup

• 1 head celery
• 2 onions
• 60 g butter
• 3 teaspoon plain flour
• 750 ml milk
• 1 bay leaf
• 60 ml crème fraiche
• Salt and pepper

Remove one stick of celery and cut into thin strips. Place in a bowl of iced water and set aside for the garnish with some of the leaves. Reserve one quarter of an onion, then chop the remaining onion and celery. Melt the butter in a saucepan then add the onion and celery and cook for 5 minutes or until they begin to soften. Stir in the flour and cook for another minute before gradually adding the milk. Add the bay leaf, cover and simmer for 20 minutes. Allow to cool slightly and remove the bay leaf. Transfer to a food processor and blend. Return to the pan and stir in the crème fraiche and season with salt and pepper to taste. Reheat gently but do not boil. Chop reserved onion and then add to the soup. Drain sliced celery and use as a garnish.

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Soup au Pistou

This version of the classic Provencal soup is a great way to use up those summery courgettes and other greens. Serves 6.

• 200g tinned borlotti beans, drained
• Sprigs of parsley and thyme
• Crushed peppercorns and sea salt
• 2‐3 celery stalks , finely chopped
• 3‐4 young leeks, finely sliced
• 4‐5 young carrots, diced
• 225g new potatoes, cut into 2cm dice
• 2 medium‐sized courgettes, grated
• 4‐5 handfuls of baby leaf spinach
• 1 handful of rocket leaves, torn or roughly chopped


Pistou

• 4 tbsp extra virgin olive oil
• 1 tsp coarse salt
• 2 garlic cloves, roughly chopped
• 1 green chilli, deseeded and roughly chopped (optional)
• 2 generous handfuls of basil leaves

Put beans into a pot with the bunch of herbs tied together, 1.5 litres cold water and a pinch of pepper. Bring to boil, add celery, leeks, carrots and potatoes, and bring back to the boil. Bubble for 10 minutes, then stir in courgette. Return to the boil, reduce the heat and simmer for 5‐10 minutes, remove from heat but keep warm. Make the pistou by blending all the ingredients to a purée in a food processor. Stir in spinach and rocket; return the broth to the boil, stir in the pistou. Bubble up for a moment to allow the oil and the broth to form a light emulsion. If this doesn't happen first time, drop the heat and bubble up again. Remove herbs. For a heartier soup, add torn bread into the bottom of the bowl before ladling in the soup. Finish with a drizzle of olive oil.

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Celery, Mascarpone and Summer Herb Risotto

The secret to Casanova's wooing power was not his good looks. It was his love of celery. Ok, so maybe a celery grower told us but we've managed to turn a few people on to celery with this dish.

Prep time: 10 mins
Cooking time: 35 mins

Serves 4

• 1 onion, finely chopped
• A splash of olive oil
• 1 mug of risotto rice
• 1 mug of white wine
• 1 mug of celery, finely diced
• 1 ltr chicken or veg stock, simmering
• ½ mug (or ½ tub) mascarpone
• Sea salt and fresh ground black pepper
• ½ mug freshly grated Parmesan
• 2 handfuls of summer herbs (sorrel, basil, tarragon and/or mint)
• A small handful toasted almond slivers (optional)

Place a large pot over medium heat. Add a splash of olive oil. Once hot, add the onion and gently sauté for 10-15 minutes. Add the risotto rice and let it crackle and pop in the pan for a few minutes. Splash in the wine and let it bubble up until the rice has guzzled it up. Stir in the celery, add a good grinding of pepper and cook for a minute or two before adding your first ladle of stock. Set a timer for 20 minutes and continue to feed the stock to the rice little by little until the timer goes off. Fold in the mascarpone and a good pinch of salt. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick. Fold in half the herbs and half the parmesan. Pile onto plates and finish with remaining herbs and parmesan and a good grinding of pepper.

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Anything Goes Waldorf

Celery and apple, a perfect a pair. Now that you're there, don't loose your hair, anything goes. Add a mug of chicken, a splash of grapes, a dot of pinenuts, a dash of... We'll leave it up to you.

Prep time: 10 mins
Cooking time: 0 mins

Serves few or many, just add more mugs to please a crowd

• 1 mug of cooked chicken, shredded or diced
• 1 mug of sliced celery
• 1 mug of chopped apple (skin on)
• ½ mug of red or white grapes
• 1 tbsp pinenuts, toasted
• A few sprigs of tarragon, roughly chopped
• A handful of parsley, roughly chopped
• 1 mug crème fraîche or mayonnaise
• Rocket, to serve
• Bread, to serve

Mix all the chicken, celery, apple, grapes, pinenuts, herbs, crème fraîche/mayo or anything else you'd like to add to the bowl. Season and it'll be tops. All you need now is a bit of bread as a mop.

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