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.
They are an excellent addition to any compost bin.
I kid (not a huge fan when celery is out with other things but don’t mind it on its own). Definitely gotta have it in a Bloody Mary / Bloody Caesar though.
Agreed. Little vodka, some tomato juice or clamato, olives, wustershire sauce, hot sauce… Now I want one.
“I could definitely have a Caesar.”
- Wayne
Frankly you can get more or less the same flavor in mirepoix using celery seed. The flavor of the plant, on its own, is that of satans taint sweat.
It’s good in soups and roasts. I’ve seen people dip it in ranch too.
Soup, anything else is crazy, fight me on it!
The compost.
You can make real good humus out of celery.
I love it in cheese fondue
sadness
Cream cheese. But peanut butter is always best.
- Trash can.
- Gin and tomato juice.
Celery is great fight me
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.
Mirepoix! You can also swap the carrot for bell pepper to get the Cajun equivalent
That’s the holy trinity.
I can’t think of any Italian dishes that use celery. French tons, but are you sure Italian commonly uses it? What Italian dishes use celery?
You right! I couldn’t narrow it down, so tried to recall from the region. Thanks for the correction!
https://en.m.wikipedia.org/wiki/Sofrito
Soffrito/battuto
My favorite ragu https://en.wikipedia.org/wiki/Bolognese_sauce
I love it with hummus.
I don’t have a recipe for you, but someone once made me celery and red pepper soup and it was DELICIOUS.
Finely diced celery, carrots and onion is the foundation of basically all great stews and ragouts (including ragu alla bolognese).
Mirepoix
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.
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