857 celery recipes

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Tender chicken simmers with cinnamon, nutmeg, and lemon juice in this classic Persian celery stew. Bright parsley and buttery sauteed celery make this Iranian khoresh-e karafs a fragrant weeknight dinner served over fluffy rice.

A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Peanut butter and celery health wedge on whole wheat with grated cheese, toasted in a sandwich maker until crispy and melty. A crunchy, protein-packed snack in 10 minutes.

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Very healthy and nutritious combination, tastes very well too!

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Simple and easy, this savory dish can make a rainy day seem bright!

Easy hearty potato soup simmers tender potatoes, carrots and celery into a creamy milk base built on a simple butter-and-flour roux. A from-scratch, vegetarian comfort soup that's thick, cozy and budget-friendly.

Cornbread stuffing that straddles the Mason-Dixon line, blending crumbly cornbread with white bread, buttery onion and celery, sweet corn, and toasted pecans. Keep it dry for Western dressing or moist for Southern.

The technique used in this recipe builds a ton of flavor, resulting in a rich stew packed with mouth-watering goodness.

Toasted millet casserole with chickpeas, broccoli, and onion. A hearty plant-based main packed with protein and fiber. Press into squares or serve as pilaf.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Cheddar tomato soup blends fresh tomatoes, onions, and celery into a rustic broth, then enriches it with cream and a full half-pound of melted sharp cheddar. The grown-up answer to canned tomato soup, with cheese already in the bowl.

Barley and Mushroom soup makes you feel filling, provides you with lot of goodness, and it also tastes delicious.