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What can I do with lots of celery leaves?

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Missy P. Apr 10, 2005 09:09 PM

I purchased a beautiful bunch of organic celery from the farmers market yesterday that was topped by a copious amount of vibrant green leaves. I probably have two cups of the leaves, but have already used most of the stalks. Does anyone know of a good way to use the leaves? I'm thinking soup or risotto, but I don't know of any recipes. Any ideas are much appreciated.

  1. k
    Key Lime Guy Apr 14, 2005 01:08 AM

    I like to make plain celery stock - using only celery butts, leaves, and salt - and then use the stock to make white rice. Adds a very subtle depth of flavor to, say, a simple chicken & rice dish.

    1. k
      kc girl Apr 12, 2005 01:25 PM

      I've been using the celery leaves for many years both as a flavor and a garnish. The leaves are quite delicate in flavor and substance. You don't even need to cut them up.

      They are good picked and placed in salad greens, especially a Seafood Louie Salad. Maybe add a few leaves of fresh tarragon in with the greens mix, too. Makes for interesting surprises with each bite.

      And, I've often seen them left on a celery stalk when used in a Bloody Mary drink as a garnish.

      You can also mix them with cilantro and smother a piece of salmon in them before microwave poaching. Lay a few disks of lemon on top of the mound of leaves on the fish, cover, and nuke, and it's really pretty in the dish and just needs a small dollop of caviar on the lemon before serving for a simple wow dish. Oh, salt the fish first.

      Good in couscous, too.

      1. l
        Louise Apr 11, 2005 01:19 PM

        It sounds like you have a great base for Khoresh e Karafs, a persian stew with beef, celery, parsley, cinnamon and lemon juice. Sorry I have no recipe with me but you should be able to google it.

        1. l
          Leper Apr 11, 2005 12:41 PM

          Missy, If your celery leaves are very, very well dried, they can be fried in olive oil as a tasty garnish. However, never make the mistake I did of tossing them hot oil without being perfectly dry. No one needs that kind of kitchen drama.

          1. l
            Lee Apr 11, 2005 11:05 AM

            Make a salad with cold chicken, fish or meat.

            1. z
              Zorra Apr 10, 2005 11:35 PM

              Chop them and freeze them on a cookie sheet, then put them in a ziplock bag in the freezer and you'll have them for soups, stews, sauces, etc. later on. Or you can dry them on a cookie sheet in a barely warm oven for a few hours, then put them in a jar to use later.

              1 Reply
              1. re: Zorra
                c
                Catherine Apr 11, 2005 12:04 AM

                Or stuff them into a bag of miscellaneous veggie parts (onion ends, carrot ends, etc.) for a stock when the bag accumulates enough.

              2. p
                Professor Salt Apr 10, 2005 10:02 PM

                I use celery leaves, minced finely, as the back flavor in homemade black peppercorn ranch dressing.

                But... use it anywhere you want the flavor of celery without the texture of the stalks.

                1 Reply
                1. re: Professor Salt
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                  Funwithfood Apr 11, 2005 08:51 PM

                  Was going to say the same thing!

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