Ways to Use Leftover Celery

Grab that bag of leftover celery that you have sitting in your fridge because I’m going to show you THREE simple but delicious ways that you can use it up! NO MORE rotten celery for us because it’s such a versatile and nutritious little vegetable and we should all be eating more of it.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 cups

Calories: 475 kcal per serving

Ingredients

⅔ cup - apple cider vinegar or white wine vinegar
1 tsp - salt
1 ½ tablespoons - sugar
1 tsp - whole peppercorns
2 tablespoons - fresh dill
2 cups - celery
Water
1 ½ tablespoons - extra virgin olive oil
1 - yellow onion
4 - yukon gold potatoes
2 cups - celery
6 cups - vegetable broth
1 tsp - fine sea salt
Pepper
⅓ cup - milk
½ tbsp - extra-virgin olive oil
5 cloves - garlic
1 tbsp - soy sauce
½ tbsp - rice vinegar
fresh herbs
3 cups - celery
Salt and pepper

Instructions

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!
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!
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!

Nutrition