Friday Try-day: Celery

By Marcus Samuelsson |

After buying a bunch of celery due to apeanut butter craving, I’m left with more than half of what I intended on using. As the week has gone by, its crunchy snap has become more of a soft bend. Instead of throwing half the bunch out, I decided to its remains as a culinary challenge. What could I transform these often bitter and fibrous stalks into that would be tasty, and save me from wasting the rest of the lot, or having to spend at the market once again. After looking at what I had in my larder, here are a few options I came up with.

And with any luck you’ll have a couple to spare for these delicious Bloody Mary’s you could be sipping this weekend.


Prep Details

Servings: 4

Calories per serving: 147 per serving

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes


Braised Celery

8 celery sticks

½ cup broth (chicken, vegetable, or beef)



1 tbsp unsalted butter

1 tsp thyme (or favorite herb)

Marinated Celery

8 celery sticks

Red wine vinegar

1 tbsp Parsley, chopped

1 clove Garlic, sliced

½ cup Red onion, finely chopped

1 tbsp Oregano or Dill, chopped

4 Peppercorns

1 tsp Red pepper flakes


Celery Salt

Celery Leaves



photos: clockwise from the left: DanielJames,Special*DarkkaythaneyJax House


1. Melt butter in sauté pan, then add celery, thyme, salt and pepper and sauté until slightly softened, stirring occasionally.

2. Add broth and bring to a simmer on low, and cover for about 5 minutes or until tender.

3. Uncover and let broth reduce down for another 5 minutes, or until broth becomes more of a sauce. Serve as a side or the main event and enjoy!


Here I suggest herbs and spices, but feel free to get creative with what you already have in your larder.

1. Slice celery on the bias into 1-inch slices, and into a bowl or jar.

2. Add remaining ingredients, and make sure vinegar covers celery completely.

3. Cover bowl or jar and let sit for at least 1 hour. If you would like them cold, you can put them in the fridge for marinating, but I find that they marinate better at room temperature.

4. Using a slotted spoon, remove mixture from excess liquid. Enjoy them on their own or as a addition to a sandwich, salad, or even as a condiment with cold turkey.

Note: Leftovers can be refrigerated and used for the next week.

Celery Salt:

1. Preheat oven to 350.

2. Wash leaves and dry completely. Spread leaves onto baking sheet

3. Bake for 5-7 minutes or until crispy (not browned)

4. Allow to cool, then crumble leaves.

5. Add equal parts crumble celery leaves and salt in a jar and shake to distribute.