A tasty way to eat celery?

Question

I know celery is really good for you, but I can't stomach it by itself...the taste is just horrid to me.

Any good ideas on how to eat it without adding a lot of fat/sugar/salt? The peanut butter thing cannot be used daily lol.

Thank you.

Answer 1

Gosh... I've seen people try. I'm surprised you can do the peanut butter thing.

The only thing I have found is mixing it in vegetable juice. There are lots of recipes on juicing books. In juice, it just adds a little spice and not that *delicious* flavor.

No sugar, fat or salt, just vegetables in a little glass.

Answer 2

Try the following ways, I'm not a fan of celery either but doing them like the following certainly does help a lot

Quick-Braised Celery
1 head celery, trimmed, de-stringed and cut into 3 inch (7.5 cm) pieces

1 oz (25 g) butter
1 medium onion, peeled and thinly sliced
3 oz (75 g) carrot, peeled and thinly sliced
8 fl oz (225 ml) stock made with Marigold Swiss vegetable bouillon powder
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper

You will also need a frying pan with a diameter of 10 inches (25.5 cm).
First of all melt the butter in the frying pan and begin to cook the onions for 3-4 minutes over a medium to high heat, until lightly golden, then add the carrots and cook for a further 2 minutes. Now add the celery and continue to fry for 5 minutes more, or until everything is slightly browned at the edges. Season with salt and black pepper, then pour in the hot stock and place a lid on the pan. Turn the heat down and simmer gently for 20 minutes, until the vegetables are almost tender, then take the lid off and increase the heat to medium and continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes. Serve the celery with the juices poured over and sprinkled with the parsley.

Or Celery Baked in Vinaigrette with Pancetta and Shallots
1 head celery
3 slices pancetta or smoked streaky bacon
6 shallots, peeled (and split if the bulbs are dividing)
3 tablespoons light olive oil
1 or 2 thyme sprigs
1 rosemary sprig
4 sage leaves
1 dessertspoon white wine vinegar
salt and freshly milled black pepper
Pre-heat the oven to gas mark 9, 475°F (240°C).

You will also need a double thickness of silicone paper (parchment), 15 x 24 inches when folded (38 x 60 cm), and a large solid baking tray.

Begin by removing the tough outer layers of the celery, then pare the outside of the root off, but leave it attached. Now cut across the celery about 3½ inches (9 cm) from the base. Stand the lower half upright and cut vertically through the centre. Then cut each half into 4 to make 8 pieces, keeping them attached to the root. Save a couple of nice leaves (preferably attached to a small stem) and trim the top pieces of celery to a similar length to the base, cutting off any really tough and stringy edges. Now wash all the pieces and dry them on kitchen paper.

Next heat 1 tablespoon of the oil in a frying pan, then lightly brown the celery and shallots, keeping them on the move so they brown evenly. Now transfer them to a plate. Increase the heat under the pan, add the pancetta and fry the slices until they're really crisp – it will take 2-3 minutes and you'll need to keep turning them.

Next lay the silicone paper over the baking tray and lightly grease a circle of 9 inches (23 cm) on it. Arrange the celery in an attractive shape on the paper, putting the prettiest pieces on the top, add the shallots, thyme, rosemary and sage leaves in among it, and season with salt and pepper.

Now combine the remaining olive oil and wine vinegar, sprinkle that over the vegetables, followed by the pancetta crumbled into pieces with your hands. Next fold the silicone paper over and seal, making pleats, all round – you may find a couple of metal (not plastic) paper clips useful here, as it's essential to keep the steam trapped inside. Place the parcel in the pre-heated oven for 20-25 minutes.

After that carefully unwrap the paper – you may need scissors – and serve the vegetables with the juices spooned over.

Or Celery soup
1 tbsp olive oil
1 garlic clove, chopped
½ red onion, chopped
150g/5½oz celery, chopped
200ml/7fl oz hot chicken stock
2 slices toasted ciabatta, to serve

Method
1. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.
2. Add the chicken stock and simmer for 10-12 minutes.
3. Transfer the soup to a blender and liquidise.
4. To serve, place the soup into a bowl with the toasted ciabatta alongside

Answer 3

Peanut butter, hommos, tapenade, Cheez Whiz (just kidding!!!)

You can try making a veggie spread by pulsing cooked veggies in the food processor, add a sprinkle of salt, maybe a little olive oil to use as a binder ... or you can use mashed beans as a binder. Speaking of mashed beans, you can use that as a celery dip too.

Oh yeah, you can make potato-creamed spinach. Instead of cream or butter, use mashed potatoes (sans butter and cream/milk of course) with cooked spinach, add salt & pepper to taste, and voila, potato-creamed spinach. Use the celery stalks as a scoop, yum!

Oh wow, get some silken tofu (silken is the key word), and whiz it up in the food processor or blender and add a packet of Italian dressing. Let it chill, and use the celery stalks as a scoop. Mmm!

Just slice it up and add it to soups, easy.

Answer 4

Fat Free Spinach Dip

16 ounces fat free sour cream
8 ounces fat free cream cheese
10 ounces frozen spinach
1 Envelope onion soup mix
1/4 cup water chestnuts -- chopped
1/4 cup red onion -- chopped


Directions:

Thaw spinach and squeeze out moisture. In a large bowl, combine all ingredients. Chill and serve with pitas or crackers, or in a hollowed out loaf of bread.



Fat Free Black Bean Dip

1 15-ounce can black beans
1/2 cup salsa
1/2 cup plain fat free yogurt
1/4 tsp cumin
2 tbsp chopped fresh cilantro
PREPARATION:
Place black beans and salsa in a blender and puree until smooth. Spoon dip into a bowl. Stir in yogurt, cumin and cilantro.
Makes 2 cups.

Answer 5

Eat celery with cream cheese, lots of different dips on the market, peanut butter,salsa,cheese whiz. Really lots of different options.Good luck with your eating your celery.

Answer 6

Try it with peanut-butter. I LOVE CELERY WITH PEANUT-BUTTER! I hated celery before, but now I like it because my friend told me to eat it with peanut-butter.

Answer 7

ranch dressing is pretty good with it. i've been meaning to try it with peanut butter, but i havent gotten the chance =]

Answer 8

Peanut butter or cream cheese???

Answer 9

If you dont like it, dont bother with it. It's not really high in nutrition..it's mostly water. It does have fiber but there are tons of tasty foods with fiber : )

Answer 10

You can slice some up and put it in a salad. Have you tried it with Cheez Whiz?