Tuesday Recipe: March is National Celery Month

March is National Celery Month. You may be thinking to yourself, what could I possibly do with celery other than include it in soups or have it raw with salad dressing for dipping? We can show you! From ants on a log to braised celery as a side dish, this crisp veggie is more versatile than you may think.
Ants on a Log Snack Ants on a Log better known as Peanut Butter, Raisins and Celery

A childhood classic, this treat offers the vitamin essentials that we all need from celery with added carbohydrates from the peanut butter with a touch of sweetness from a line of raisins resembling a group of ants walking across a log (the celery stalk). Makes a great treat for kid’s lunches or for a quick pick me up in the middle of the day.


  • Celery stalks, cut into 3-4″ lengths
  • Peanut, almond or sunflower nut butter
  • Raisins

Fill each celery stalk with desired amount of nut butter. Decorate as shown here and enjoy! Get creative: you could also fill the celery with light cream cheese and sprinkle walnuts on top.

Cream of Celery Soup


  • 2 cups chopped celery, divided
  • 2 cups chopped carrots, divided
  • 4 tablespoons butter
  • 2 cups onions, diced
  • 3 tablespoons flour
  • 6 cups hot vegetable broth, divided
  • Salt and pepper to taste
  • 1 cup heavy cream
Keep Calm Soup Bowl

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

Original Maine Marinade Celery Root Salad


  • Juice of 2 lemons
  • Kosher salt
  • 1 medium celery root
  • 1 tablespoon dijon mustard
  • 1 teaspoon white wine vinegar
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons heavy cream
  • 1 head endive, torn
  • 1 head radicchio, torn

Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry. Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve. Arrange the endive and radicchio on a platter. Top with the celery root mixture. Get creative: Use the dressing recipe ingredients below or use Original Maine Marinade, shown above to the left.

Braised Celery


Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

Braised Celery

Celery Cross-Section

Health Benefits of Celery

Not only does celery taste great, it is also great for you. Here are some tips for choosing, cooking and eating celery for a healthy lifestyle:

  • Magnesium in celery can help you de-stress
  • Aids in digestion
  • Helps with inflammation
  • Steaming retains 99% of the nutrients
  • Choose celery with crisp leaves and upright stalks that are straight
  • Chopped celery is best eaten straight away for maximum benefit

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tags: , , , , , ,

Leave a Reply