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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.

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Today I’m partnering with Duda Farm Fresh Foods to help you use up that leftover celery that you probably have sitting in your fridge RIGHT NOW. Celery is high in fiber and full of vitamins and minerals and just overall such a great kitchen staple! Even better, Dandy ® fresh-cut celery is naturally sweeter, crispier, and less stringy than other brands on the grocery store shelves!

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Many recipes call for just a couple sticks of celery and I always think I’ll use the rest of it but far too often I end up letting it go to waste.

SO, today I’m going to show you 3 different SIMPLE ways to use it up including:

  • Pickled celery
  • Sautéed Garlic Celery
  • Celery Soup

One of the things that I love about all of these recipes is that they’re SUPER versatile! You can use a little or a lot of celery depending on how much you have left over. You can also customize the other ingredients depending on what you have on hand or what your preferences are.

Hopefully this is helpful in using up that left over celery! And if all else fails, you can always juice your celery!

Let’s go over the 3 recipes!

jar of pickled celery

Pickled Celery

This one is SUPER easy and requires no cooking!

Minus the celery, simply combine all of the in a mason jar and shake to combine. Then add in the celery and refrigerate overnight. Enjoy right away or store in the fridge for up to 2 weeks.

Sautéed Garlic Celery

I had the idea for sautéed celery as something that you could serve as a side dish but I wasn’t sure how well it would translate honestly. I’ve never sautéed JUST celery but turns out it’s DELICIOUS! it gets soft and tender and the addition of the garlic is SO GOOD!

To make it, we’re simply going to saute the garlic in a little olive oil before adding in all of the celery. As I mentioned, this is all super customizable so you can adjust the recipe based on how much celery you happen to have on hand.

We ate this as a side dish and really loved it!

celery soup in a bowl topped with a little drizzle of cream. there's a bag od dandy celery in the corner of the shot

Celery Soup

Of the 3 recipes, this one is easily my favorite! It’s super simple to make and the addition of the potatoes makes it filling and so satisfying!

To make it, we’ll saute the veggies in a little oil to get them soft before adding in the potatoes, broth, and seasoning. Let that simmer until the potatoes are tender. I used an immersion blender to blend up about 3/4 of the soup so that it’s creamy but still has a few chunks of celery and potato in it.

I absolutely love how this soup turned out and I’ve been craving it since I last made it. Seriously so good and the stronger celery flavor is really nice!

ways to use leftover celery: celery soup, pickled celery, and sauteed celery. all in a shot with 2 bags of celery

That’s all for today! Thank you again to Duda Farm Fresh Foods for sponsoring this post and THANK YOU for supporting the brands that make my blog possible!

3 Ways to Use Leftover Celery

We're showing you 3 simple but delicious recipes you can make to use up that leftover celery you have in your fridge!
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Author: Brita Britnell

Ingredients

For the Pickled Celery:

  • ⅔ cup apple cider vinegar or white wine vinegar
  • 1 teaspoon salt
  • 1 ½ tablespoons sugar
  • 1 teaspoon whole peppercorns
  • 2 tablespoons fresh dill chopped
  • 2 cups celery sliced
  • Water as needed

For the Celery Soup:

  • 1 ½ tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 4 medium yukon gold potatoes diced
  • 2 cups celery diced (a bit more or less is ok depending on how much you have on hand)
  • 6 cups vegetable broth
  • 1 teaspoon fine sea salt
  • Pepper to taste
  • Optional: ⅓ cup of 2% or whole milk

For the Sautéed Celery:

  • ½ tablespoon extra-virgin olive oil
  • 4-5 cloves garlic finely minced
  • 1 tablespoon soy sauce
  • ½ tablespoon rice vinegar
  • Fresh herbs for serving: I used about a tablespoon of parsley
  • 2-3 cups celery
  • Salt and pepper to taste

Instructions

For the Pickled Celery:

  • 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!

For the Celery Soup:

  • 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!

For the Sautéed Celery:

  • 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!