12 Celery Recipe Ideas to Brighten Weeknight Meals

Bored of the same old weeknight dinners? Crisp, vibrant celery might just be your new secret weapon. From quick stir-fries to hearty soups, these 12 recipes transform this humble veggie into the star of your meal. Bright, fresh, and surprisingly versatile—keep reading to discover easy ideas that’ll make dinner exciting again!

Celery and Peanut Butter Sticks

Zipping up my hiking boots, I always grab a bag of these Celery and Peanut Butter Sticks—they're the perfect crunchy, creamy snack that keeps me going without weighing me down. Whether I'm on a trail or just need a quick pick-me-up at my desk, this classic combo never fails.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the Sticks

• 4 large crisp celery stalks (about 8 inches long)
• 1/3 cup creamy peanut butter (use natural, no-stir for best texture)

Instructions

1. Rinse the celery stalks under cold water and pat them completely dry with a clean kitchen towel. Any moisture will make the peanut butter slide off.
2. Trim the leafy tops and the very bottom of each stalk, then cut each one crosswise into 3-inch-long sticks. You should get about 3 sticks per stalk.
3. Spoon the peanut butter into a small microwave-safe bowl and warm it for 10 seconds (just enough to make it spreadable, not hot). This is my secret to an even layer.
4. Using a butter knife or a small offset spatula, spread about 1 teaspoon of peanut butter onto the concave side of each celery stick. For a neater look, run the knife along the entire length.
5. Arrange the sticks on a plate, peanut butter side up, and serve immediately. If you're packing them for later, place them in a container with a tight lid and refrigerate for up to 2 hours.

A satisfying crunch that gives way to creamy, nutty richness—these sticks are as simple as they are delicious. I like to sprinkle a pinch of flaky sea salt or a few mini chocolate chips on top for a sweet-salty twist.

Creamy Celery Soup

Ever since I moved to a colder climate, I've been obsessed with soups that warm you from the inside out. This creamy celery soup, with its hint of garlic, became an instant favorite after I discovered how celery can be transformed into something so velvety and comforting.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the soup base

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chopped celery (about 1 bunch)
• 1 medium russet potato, peeled and diced
• 4 cups low-sodium vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper

For the finish

• 1/2 cup heavy cream
• 1/4 tsp ground nutmeg (optional)

For garnish

• 2 tbsp chopped fresh parsley or chives

Instructions

1. In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. (Tip: Don't rush the onion; a good sweat builds depth.)
2. Add minced garlic and cook for 1 minute until fragrant. (Tip: Garlic burns quickly, so keep stirring.)
3. Add chopped celery and diced potato. Stir to coat with butter and cook for 2 minutes.
4. Pour in vegetable broth, salt, and pepper. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are fork-tender.
5. Remove pot from heat. Using an immersion blender, purée the soup until completely smooth. (Tip: If using a countertop blender, work in batches and vent the lid to avoid pressure buildup.)
6. Stir in heavy cream and nutmeg (if using). Return to low heat and warm through, but do not let it boil—cream can curdle. (Tip: Taste and adjust salt and pepper here; a small pinch of cayenne adds a warm kick.)
7. Ladle into bowls and garnish with fresh parsley or chives. Serve hot.

Served with a crusty slice of sourdough, this soup is pure comfort. The creamy texture and subtle celery flavor make it a perfect starter or light main. Enjoy it piping hot with a side salad for a complete meal.

Stir-Fried Celery with Chicken

Sometimes the simplest dishes are the most satisfying, and this stir-fried celery with chicken proves that. Tender chicken strips and crunchy celery come together in a savory soy-ginger sauce that's ready in under 30 minutes—perfect for busy weeknights.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp sesame oil

For the Sauce

• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp cornstarch dissolved in 2 tbsp water

For the Stir-Fry

• 2 tbsp vegetable oil, divided
• 4 cups celery, sliced diagonally into 1/4-inch pieces
• 1 medium red bell pepper, thinly sliced
• 3 green onions, sliced (white and green parts separated)
• 1 tbsp toasted sesame seeds for garnish

Instructions

1. Marinate the chicken: In a bowl, combine chicken strips, 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp sesame oil. Toss to coat and let sit for 10 minutes.
2. Make the sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, hoisin sauce, ginger, garlic, and the cornstarch-water mixture. Set aside.
3. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering (about 375°F). Add chicken in a single layer—do not overcrowd—and stir-fry for 3-4 minutes until golden and cooked through. Transfer to a plate.
4. Add remaining 1 tbsp oil to the wok. Add celery and bell pepper; stir-fry for 2 minutes—they should stay crisp-tender. Tip: Cut celery on the diagonal for more surface area and quicker cooking.
5. Return chicken to the wok. Pour the sauce over everything and toss for 1-2 minutes until sauce thickens and coats the ingredients. Tip: If sauce reduces too fast, add a splash of water.
6. Remove from heat. Stir in white parts of green onions. Garnish with green parts and sesame seeds. Serve immediately over steamed rice. Tip: For extra heat, add a pinch of red pepper flakes with the garlic.

Garnish with extra sesame seeds and serve over fluffy jasmine rice or noodles. The contrast of crunchy celery and tender chicken in that glossy, gingery sauce is pure weeknight magic—and it comes together faster than takeout delivery.

Celery and Apple Salad

Kicking off spring with this crunchy, refreshing Celery and Apple Salad is my go-to when I need a quick side dish. I love how the crisp celery pairs with sweet apple, all brightened by a zesty lemon vinaigrette—it’s like a farmers’ market in a bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the salad

• 4 stalks celery, thinly sliced on the bias
• 1 large Granny Smith apple, cored and cut into 1/4-inch dice
• 1/2 cup walnut halves, roughly chopped
• 1/4 cup dried cranberries

For the lemon vinaigrette

• 3 tablespoons fresh lemon juice (from 1 lemon)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until emulsified. Set aside.
2. In a large bowl, combine the sliced celery, diced apple, chopped walnuts, and dried cranberries.
3. Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated. Tip: Toss right before serving to keep the apple from browning and the celery extra crunchy.
4. Let the salad sit for 5 minutes to allow the flavors to meld. Tip: For a milder onion flavor, you can add a thinly sliced shallot—but I skip it here to keep the taste pure.
5. Serve immediately, or refrigerate for up to an hour. Tip: If making ahead, store the vinaigrette separately and toss just before serving to maintain texture.

Undeniably, this salad delivers a satisfying crunch with every bite—the tart apple and tangy lemon pop against the sweet cranberries and buttery walnuts. I love piling it on top of mixed greens for lunch or serving it alongside grilled chicken for dinner.

Braised Celery with Tomatoes

Kicking off this week's veggie-friendly recipe is something a little unexpected: braised celery. I know, celery often gets relegated to a crunchy snack or soup base, but trust me—when you slow-cook it in a rich tomato sauce with Mediterranean herbs, it transforms into a silky, savory side dish that steals the show.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

For the Braise

• 1 bunch celery (about 8 stalks), trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

For Garnish

• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the celery: Cut each stalk lengthwise in half if thick, then slice crosswise into 2-inch pieces on a bias for more surface area. Set aside.
2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes. Don't rush this—browning builds flavor.
3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
4. Add the celery pieces to the pan. Cook for 3–4 minutes, stirring occasionally, until they start to brighten and get a slight sear.
5. Pour in the crushed tomatoes, then add dried oregano, dried thyme, salt, black pepper, and red pepper flakes if using. Stir everything together to coat the celery.
6. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for 30–35 minutes, stirring halfway through. The celery should be tender and easily pierced with a fork. If the sauce reduces too much, add a splash of water or vegetable broth to maintain a saucy consistency.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Don't let the humble celery fool you—this dish is packed with deep, savory flavor. The celery becomes incredibly tender, almost buttery, while the tomato-herb sauce clings to every piece. Serve it alongside roasted chicken, over creamy polenta, or even spooned onto crusty bread for a comforting, rustic meal.

Roasted Celery with Parmesan

Venturing into the world of roasted vegetables, I never thought celery would steal the show. But this simple Roasted Celery with Parmesan is a game-changer – crispy, savory, and utterly addictive.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Celery

• 1 bunch celery (about 8-10 stalks)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Topping

• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat oven to 400°F.
2. Wash and trim celery stalks, removing leaves. Cut into 3-inch sticks. (Tip: Use a vegetable peeler to remove tough strings from older stalks.)
3. In a large bowl, toss celery with olive oil, salt, and pepper until evenly coated.
4. Arrange celery in a single layer on a baking sheet lined with parchment paper. (Tip: Don't overcrowd – space pieces apart for best crispiness.)
5. Roast for 15 minutes, then flip each piece. Roast another 5 minutes until tender and lightly browned.
6. Remove from oven, sprinkle Parmesan evenly over the hot celery. Return to oven for 2-3 minutes until cheese melts and bubbles. (Tip: Freshly grated Parmesan melts better than pre-shredded.)
7. Let cool for 2 minutes, then garnish with parsley if desired.

Every bite delivers a satisfying crunch followed by nutty Parmesan goodness. Try sprinkling with red pepper flakes for a spicy kick – it’s my new favorite way to enjoy celery.

Celery Juice with Green Apple

Mornings call for something crisp and green, and this Celery Juice with Green Apple is my go-to detoxifier. I love how the grassy notes of celery mellow out with the tart-sweetness of Granny Smith apples—it's like a reset button in a glass.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the juice

• 6 large celery stalks (preferably organic)
• 2 medium green apples (Granny Smith), cored and quartered
• 1/2 lemon, juiced (optional, for brightness)

Instructions

1. Wash the celery stalks and apple quarters thoroughly under cold water. Tip: Use organic produce to avoid pesticide residue, especially since we're juicing the skin.
2. Using a juicer, process the celery stalks first, followed by the apple quarters. Tip: Alternate celery and apple to prevent clogging and extract more juice.
3. Stir in the lemon juice, if using, and mix well. Lemon adds a bright note and helps preserve the juice's green color.
4. Pour the juice into two glasses over ice, if desired. Serve immediately for the freshest flavor and maximum nutrient retention. Tip: Drink within 15 minutes for best taste.

A sip of this juice is like a breath of fresh air—crisp, light, and subtly sweet with a clean finish. I love pairing it with a handful of almonds for a balanced mini breakfast, or just sipping it solo as an afternoon pick-me-up.

Celery and Tuna Salad

Crunchy celery and creamy tuna are a match made in lunchbox heaven. I always keep a few cans of tuna in my pantry for days when I need a quick, satisfying meal without turning on the stove. This chunky tuna salad comes together in minutes and is perfect for sandwiches or scooping with crackers.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• 2 (5 oz) cans tuna in water, drained and flaked
• 1/2 cup finely diced celery (about 2 stalks)
• 2 tablespoons finely diced red onion (optional)

For the Dressing

• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. In a medium bowl, combine the drained and flaked tuna, diced celery, and red onion (if using).
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the tuna mixture and stir gently with a fork until everything is evenly coated. Be careful not to overmix to keep the salad chunky.
4. Taste and adjust seasoning if needed—I often add a pinch more lemon juice for brightness.
5. Cover and refrigerate for at least 15 minutes to let the flavors meld. This step is key for the best texture and taste!
6. Serve chilled on bread, lettuce cups, or with crackers.

Now this salad is perfectly creamy with a satisfying crunch from the celery. I love piling it onto toasted sourdough with a handful of arugula for a little peppery kick. It’s also fantastic stuffed into hollowed-out tomatoes for a low-carb lunch.

Celery and Carrot Stir-Fry

Between my hectic weeknights and last-minute dinner decisions, this Celery and Carrot Stir-Fry has become my go-to side dish. It’s crisp, savory, and comes together in under 15 minutes—exactly what I need when I’m juggling a million things. Plus, it’s a great way to use up those lingering veggies in the crisper drawer.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Stir-Fry

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 4 cups celery, sliced on the bias (about 4 stalks)
• 2 cups carrots, sliced into thin rounds (about 2 large carrots)
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil

For Garnish (optional)

• 1 tablespoon sesame seeds, toasted
• 2 green onions, thinly sliced

Instructions

1. Step 1: Prep the aromatics and vegetables: mince the garlic, slice the celery on a bias into ¼-inch pieces, and slice the carrots into thin rounds. For even cooking, keep the carrot slices uniform in thickness.
2. Step 2: Heat 2 tablespoons of vegetable oil in a large wok or non-stick skillet over high heat until shimmering. Tip: Use an oil with a high smoke point so the stir-fry stays crisp.
3. Step 3: Add the minced garlic and stir-fry for 15 seconds until fragrant, being careful not to burn it.
4. Step 4: Immediately add the celery and carrots. Stir-fry, tossing constantly, for 3 minutes until the vegetables are bright in color and starting to soften but still crunchy.
5. Step 5: Drizzle 1 tablespoon of soy sauce and 1 tablespoon of toasted sesame oil over the vegetables. Toss to coat evenly and cook for another 2 minutes, letting the sauce caramelize slightly.
6. Step 6: Remove from heat and transfer to a serving dish. If using, sprinkle with 1 tablespoon of toasted sesame seeds and 2 sliced green onions for a pop of color and nuttiness. Tip: Toast sesame seeds in a dry pan over medium heat for 2 minutes, shaking often, until golden.

The result is a vibrant medley of crunchy celery and tender-sweet carrots, kissed with nutty sesame and savory soy. This stir-fry pairs perfectly with steamed rice or grilled chicken, and it’s just as delicious cold the next day thrown into a grain bowl. Trust me, you’ll be making this on repeat.

Celery and Leek Potato Mash

Kicking off this cozy side dish, I have to say that celery and leeks are a match made in heaven when folded into creamy mashed potatoes. The subtle sweetness of sautéed leeks and the gentle crunch of celery turn a humble mash into something special. I love making this on chilly evenings when I want comfort without the fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Mash

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, softened
• 1/2 cup whole milk, warmed
• 1 teaspoon salt
• 1/4 teaspoon black pepper

For the Sauté

• 2 tablespoons olive oil
• 2 celery stalks, thinly sliced (about 1 cup)
• 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced (about 1 1/2 cups)
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and cook until fork-tender, about 15 minutes.
2. While the potatoes cook, heat olive oil in a large skillet over medium heat. Add celery and leeks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat. (Tip: Don’t rush this step – properly sautéed leeks unlock incredible sweetness.)
3. Drain the potatoes thoroughly in a colander, then return them to the pot over low heat for 1 minute to evaporate any excess moisture. Remove from heat. (Tip: Letting the potatoes steam dry ensures a fluffy, not gluey, mash.)
4. Add the softened butter to the potatoes and begin mashing with a potato masher until mostly smooth. Slowly pour in the warmed milk while continuing to mash until creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting to taste. (Tip: Always warm the milk before adding – cold milk can make the mash gummy.)
5. Fold the sautéed celery and leek mixture into the mashed potatoes until evenly combined. Taste and adjust seasoning if needed. Serve hot.

Velvety smooth with the occasional crunch from the celery and the sweet, mellow bite of leeks, this mash is the perfect bed for a juicy pork chop or a hearty mushroom gravy. I often double the recipe for holiday dinners – it disappears before the turkey does. Trust me, you’ll want to make this your new go-to side.

Celery and Cheddar Cheese Bake

Lately, I’ve been on a mission to give veggies the spotlight, and this Celery and Cheddar Cheese Bake is my latest obsession. It’s the kind of dish that makes you look at celery differently—soft yet slightly crunchy, wrapped in a rich, creamy cheddar sauce, and topped with a golden breadcrumb crust. I first made it for a potluck, and it disappeared before the main course even hit the table!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Celery

• 6 large celery stalks, trimmed and cut into 2-inch pieces
• 1 tablespoon salt (for blanching water)
• 6 cups water

For the Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg (optional, but recommended)

For the Topping

• ½ cup panko breadcrumbs
• ¼ cup shredded sharp cheddar cheese
• 1 tablespoon melted butter

Instructions

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or cooking spray.
2. Bring 6 cups of water and 1 tablespoon salt to a boil in a large pot. Add the celery pieces and blanch for 3 minutes only—this keeps them tender but still with a little bite. Drain and set aside.
3. In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux. Tip: don’t let it brown; you want a pale paste for a creamy sauce.
4. Gradually whisk in the milk, a little at a time, until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon—about 4-5 minutes. Tip: if it gets lumpy, keep whisking; it will smooth out.
5. Remove the saucepan from heat. Stir in 1 cup of shredded cheddar until melted and smooth. Add ½ teaspoon salt, ¼ teaspoon pepper, and the nutmeg if using. Taste and adjust seasoning.
6. Arrange the blanched celery in the prepared baking dish in an even layer. Pour the cheese sauce over the top, spreading to cover all pieces.
7. In a small bowl, mix the panko, remaining ¼ cup cheddar, and melted butter until crumbly. Sprinkle evenly over the sauced celery. Tip: for extra crunch, use panko and don’t skip the butter—it helps browning.
8. Bake on the middle rack for 25-30 minutes, until the sauce is bubbly and the topping is golden brown. Let rest for 5 minutes before serving to set the sauce.

And when that golden-brown crust gives way to the creamy, cheesy interior, the celery is transformed—tender but still offering a subtle crunch. I love serving this alongside roasted chicken or as a comforting vegetarian main with a side salad. It’s become my go-to for turning leftover celery into something truly craveable.

Celery and Shrimp Rice Bowl

Perfect weeknight meals are all about quick cooking and big flavors. This Celery and Shrimp Rice Bowl comes together in under 30 minutes, with tender shrimp and crunchy celery in a savory sauce over steamed rice.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Rice

• 1 cup long-grain white rice
• 1 1/2 cups water
• Pinch of salt

For the Shrimp & Marinade

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper

For the Stir-Fry Sauce

• 1/4 cup chicken broth
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 1 tablespoon water

For the Stir-Fry

• 3 tablespoons vegetable oil, divided
• 3 stalks celery, sliced
• 1/2 medium onion, sliced
• 2 cloves garlic, minced
• Green onions, sliced for garnish

Instructions

1. Cook the rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. (Tip: Rinse the rice before cooking to remove excess starch for fluffier grains.)
2. While rice cooks, prepare the shrimp: In a bowl, combine shrimp, soy sauce, sesame oil, and black pepper. Toss to coat and set aside for 5 minutes.
3. Prepare the sauce: In a small bowl, whisk together chicken broth, oyster sauce, cornstarch, and 1 tablespoon water until smooth. Set aside.
4. Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Transfer to a plate.
5. Add remaining 1 tablespoon oil to the skillet. Add celery and onion; stir-fry for 2 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant. (Tip: Keep vegetables moving for even cooking and to avoid burning.)
6. Pour the sauce mixture into the skillet and stir constantly. The sauce will thicken in about 30 seconds. Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1 minute until heated through. (Tip: Don't overcook the shrimp when returning; just warm them up.)
7. Serve the shrimp and celery stir-fry over steamed rice. Garnish with sliced green onions.

Served over fluffy rice, the savory sauce coats every bite while the celery adds a fresh crunch and the shrimp stay tender. You can also swap the rice for noodles or serve with a side of steamed broccoli for extra greens.

Conclusion

We hope these 12 celery recipes bring a fresh twist to your weeknight dinners. Give them a try, then drop a comment with your favorite—and don’t forget to share this roundup on Pinterest. Happy cooking!