3 Ways to Use Leftover Celery
We're showing you 3 simple but delicious recipes you can make to use up that leftover celery you have in your fridge!
Ingredients
For the Pickled Celery:
- ⅔ cup apple cider vinegar or white wine vinegar
- 1 teaspoon salt
- 1 ½ tablespoons sugar
- 1 teaspoon whole peppercorns
- 2 tablespoons fresh dill chopped
- 2 cups celery sliced
- Water as needed
For the Celery Soup:
- 1 ½ tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 4 medium yukon gold potatoes diced
- 2 cups celery diced (a bit more or less is ok depending on how much you have on hand)
- 6 cups vegetable broth
- 1 teaspoon fine sea salt
- Pepper to taste
- Optional: ⅓ cup of 2% or whole milk
For the Sautéed Celery:
- ½ tablespoon extra-virgin olive oil
- 4-5 cloves garlic finely minced
- 1 tablespoon soy sauce
- ½ tablespoon rice vinegar
- Fresh herbs for serving: I used about a tablespoon of parsley
- 2-3 cups celery
- Salt and pepper to taste
Instructions
For the Pickled Celery:
- In a large jar, combine the vinegar, salt, and sugar. Seal the jar tightly and shake until the sugar and salt are dissolved. Add in the remaining ingredients and as needed, add water to the jar to cover the celery completely.
- Let sit overnight and enjoy it within 2 weeks!
For the Celery Soup:
- In a large pot over medium heat, add in the oil. Once it’s hot, add in the onion and celery and saute for 8 minutes or until tender. Add in the potatoes and broth and bring to a simmer. Cook until the potatoes are fork tender, about 10-12 minutes. Stir in the milk, if using.
- Optional: blend the soup in a blender or using an immersion blender. Season to taste with additional salt and pepper and ENJOY!
For the Sautéed Celery:
- Heat the olive oil in a large skillet over medium heat. Add in the garlic and saute for 3 minutes. Add in the celery, soy sauce, and vinegar. Cook for about 10 minutes, stirring often, until the celery is softened. Remove from the heat and season to taste + mix in the herbs. Enjoy!
