Paleo Diet and Paleolithic Diet Questions & Answers

Question

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The only way I could use up celery before was with an "ants on a log" binge, and almond butter unfortunately is not cutting it for me. The only other way I really like it is in a stew or soup. I really don't like eating it raw and plain, and don't want to make homemade ranch, as I'm cleaning out the fridge. I bought a couple bunches for stock making, and I don't need anymore stock and I'm leaving for 3 weeks in 2 days, so I'd like to use it up.

Does anyone have a hotdish or sidedish type of meal that incorporates a lot of it? Can it be frozen and used again (even though it gets grossly mushy)? Suggestions?!

flag	asked Mar 6 2012 at 0:18 Chris 1,659●1●10

I love ants on a log! I don't like raisins to much, so I sub them for chopped up prunes. – Sara S. Mar 6 2012 at 0:28

no salsa-scooping?? – Ruth Mar 6 2012 at 2:27

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Surprised nobody is complaining about the dose of NaNO2 you're about to ingest. ;) – Matt Apr 17 2012 at 22:10

syrahna · Accepted Answer · 2012-03-06 03:05:08Z UTC

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I routinely freeze extra celery for future stock. I've always got a veggie/stock bag going in the freezer. Odds and ends all go in.

answered Mar 6 2012 at 3:05

syrahna
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	good to know! just throw it in straight outta the freezer? – Chris Mar 6 2012 at 3:08
	Exactly! I have so much less waste now. Tonight I added a bunch of mushroom stems to the leek greens I threw in there last week. Since I don't care about the texture once thawed, it's all good! – syrahna Mar 6 2012 at 3:51

JayJay · Answer 2 · 2012-03-06 00:22:26Z UTC

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Liver pate.........the end.

answered Mar 6 2012 at 0:22

JayJay
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applause (and you stole my answer!) – Dragonfly Mar 6 2012 at 0:24

uhh... I will try it someday, but not this time. I'm not even sure I could find un-paleo liver pate in this town, let alone paleo friendly. And no, I'm not making my own at this point. :) – Chris Mar 6 2012 at 0:59

Adam Crafter · Answer 3 · 2012-03-06 00:28:59Z UTC

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Make a layer of celery and other hard veggies on a baking pan, cover it with a large ham steak and slow roast the whole thing under foil....

mmmm!

answered Mar 6 2012 at 0:28

Adam Crafter
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Dragonfly · Answer 4 · 2012-03-06 00:30:19Z UTC

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I suppose you could make cream of celery soup & freeze it. Paleo-ize this recipe:

http://www.cooks.com/rec/view/0,2348,158179-232201,00.html

answered Mar 6 2012 at 0:30

Dragonfly
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Sara S. · Answer 5 · 2012-03-06 00:30:57Z UTC

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It can be frozen after it's cooked in a soup, but raw, not so much.

I second JayJay's recommendation for liver pate. You could also try a chopped celery salad (with a homemade mayo). It goes well in chicken or tuna salad.

answered Mar 6 2012 at 0:30

Sara S.
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	Actually, it can be frozen if you're only going to use it in soups or stews. The taste with remain basically the same; the only thing is that freezing and defrosting it bursts the cells so the texture changes from crunchy to mush. But essentially you can still saute or use it in stocks. – sophie Mar 6 2012 at 2:47
	I've tried it before for soups and it was too gross for me. Freezing to use in broth works ok, though. – Sara S. Mar 6 2012 at 2:59
	awesome, thanks for the input! I guess if I don't use it up in the next few days, it'll be destined for bone broth in a few weeks. – Chris Mar 6 2012 at 3:18

twochickadeez · Answer 6 · 2012-03-06 00:40:02Z UTC

http://paleodietlifestyle.com/quick-and-creamy-chicken-stew/

I've made this stew twice in two weeks and I'm making it again on Thursday. It is absolutely delicious. I add a couple of extra spices (salt, celery salt, onion powder) and use leftovers from a previously roasted chicken. If you intend on freezing it, leave out the peas and put them in after you thaw it out. So, so good.

Phoenix · Answer 7 · 2012-03-06 01:24:57Z UTC

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When I buy a bunch, I slice the whole thing in my food processor. I keep the sliced celery in my fridge in a glass storage container. I do a lot of stir fry, and I always throw in a handful or two of the sliced up celery.

answered Mar 6 2012 at 1:24

Phoenix
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I'll keep that in mind in the future, thanks! – Chris Mar 6 2012 at 3:17

greymouser · Answer 8 · 2012-03-06 01:43:40Z UTC

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Celery is a requisite vegetable to add to meats one braises! Alongside carrots and onions, celery makes braises really pop. Well, that and the port I add. :-D

/me just made a 5.5lb grassfed beef brisket this weekend

answered Mar 6 2012 at 1:43

greymouser
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killerbee · Answer 9 · 2012-03-06 02:26:23Z UTC

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I've never actually done this, but I would assume wrapping it in bacon and maybe slow roasting it might be good?

If you do dairy, I would totally just get a big thing of goat cheese, smother each stick with it, and chow down...

answered Mar 6 2012 at 2:26

killerbee
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I would think it'd get mushy? Not sure. I don't do goat cheese, otherwise that'd be a great suggestion. :) – Chris Mar 6 2012 at 3:17

none · Answer 10 · 2012-03-06 03:18:37Z UTC

This may not be "paleo" but if you have a juicer celery juice is super hydrating and very refreshing - I use it post workout and often in the summer as a kind of electrolyte drink. Make sure that it is organic though. Ever do that celery in a cup of water that's been dyed with food coloring? The stalk just sucks the color right up. I don't know if the same thing can be said of toxins, but seems reasonable since it's such a thirsty plant.

http://www.naturalnews.com/024596_celery_juicing.html

henny · Answer 11 · 2012-03-06 03:52:09Z UTC

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I always use a vegetable 'rack' under my turkey or chicken when I roast it. Just lay a base of celery stalks and carrots under the bird while roasting and the juices pick up the flavours and make yummy runny gravy.

answered Mar 6 2012 at 3:52

henny

Alex · Answer 12 · 2012-03-06 14:00:20Z UTC

I bake pieces of chicken on a bed of chopped celery, onion, and carrot, plus seasonings and butter. The veggies cook in the fat/juices, and I use the juices to baste the chicken several times while it cooks. I cook at ~350 F for a little over an hour.

Nick · Answer 13 · 2012-03-25 06:03:03Z UTC

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Try putting it through the blender. Hope that helps

answered Mar 25 2012 at 6:03

Nick
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andrew · Answer 14 · 2012-03-25 07:09:43Z UTC

I love braised celery as a side dish - great with lamb, or chicken.

Chop a large onion, and fry gently in lard. While it is cooking, slice a whole head of celery into 1 inch pieces (keep any green leaves for garnish). When the onion is soft, add celery to pan and about 1 cup of chicken stock. Cook gently until celery is softening - about 15 / 20 minutes. When chicken stock has almost evaporated, add a couple of tablespoons thick (heavy) cream, salt and pepper to taste, and some dill - either a teaspoon of dried, or a dessertspoon of chopped fresh. You can also add the chopped green leaves if there were any.

The cream should make a thick sauce - delicious!

Wayne daniels · Answer 15 · 2012-03-25 08:49:18Z UTC

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Celery + salt = win

answered Mar 25 2012 at 8:49

Wayne daniels
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NewEra · Answer 16 · 2012-04-17 18:13:49Z UTC

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I use it to scoop my tuna salad. I can go through quite a bit that way!

answered Apr 17 2012 at 18:13

NewEra
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blur · Answer 17 · 2012-04-17 21:40:24Z UTC

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I chop it up and put it in tuna or salmon salad- made either with homemade mayo or with avocado. Mix together with some green onions and walnuts if you do nuts. Delicious on a bed of spinach or in half a pepper!

answered Apr 17 2012 at 21:40

blur
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Sunny Beaches · Answer 18 · 2012-04-17 21:49:06Z UTC

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What if you chop it up and throw it in a stir-fry towards the end of cooking. It offers a great texture contrast when cooked with meat. I love the slight crunch!

answered Apr 17 2012 at 21:49

Sunny Beaches
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Michael · Answer 19 · 2012-04-18 06:50:27Z UTC

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Make something with an epically big mirepoix as the base.

answered Apr 18 2012 at 6:50

Michael
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Matthius · Answer 20 · 2012-04-18 18:20:47Z UTC

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Throw it in the trash.

answered Apr 18 2012 at 18:20

Matthius
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Nan · Answer 21 · 2013-01-28 17:05:27Z UTC

My new favorite is very simple: bunch of celery cut in 1-2" pieces, saute in 1 Tbs of bacon fat or butter, add 1-2 tsp garlic, 1-2 tbs onion, 1 small tomato diced, 1-2 links hot Italian or similar sausage sliced. Cook sliced sausage with onion and tomato, add garlic, salt and pepper to taste, toss in the celery and braise until tender. Can't believe how good this is, either as a main or side dish.

Sigamagaw · Answer 22 · 2013-01-28 19:56:54Z UTC

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Cream cheese..if you go there. Egg salad...make with homemade paleo mayo.

answered Jan 28 at 19:56

Sigamagaw
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What to do with celery?

22 Answers