Wondering what to do with those celery leaves you usually toss? Don’t let that vibrant flavor go to waste! These 20 creative recipes transform humble celery leaves into culinary superstars, adding fresh, herbaceous notes to everything from quick weeknight dinners to impressive comfort dishes. Get ready to discover how this often-overlooked ingredient can elevate your cooking in delicious new ways—let’s dive in!
Celery Leaf Pesto Pasta
Celery leaf pesto transforms those often-discarded greens into something magical. This vibrant pasta comes together in under 20 minutes, making it perfect for busy weeknights when you need something fresh and satisfying.
Ingredients
– 8 ounces dried linguine (I always keep a good Italian brand in my pantry)
– 2 cups packed celery leaves (from about 1 large bunch, save those stems for snacks)
– 1/2 cup extra virgin olive oil (my go-to for its peppery finish)
– 1/3 cup toasted walnuts (toasting brings out their nutty depth)
– 2 garlic cloves (fresh ones make all the difference)
– 1/2 cup grated Parmesan cheese (I prefer the real stuff, not the pre-shredded)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine celery leaves, walnuts, garlic, and salt in a food processor.
4. Pulse 8-10 times until ingredients are roughly chopped.
5. With the processor running on low, slowly drizzle in olive oil until the mixture emulsifies.
6. Transfer the pesto to a medium bowl and stir in Parmesan cheese and black pepper.
7. Reserve 1/2 cup of pasta water before draining the linguine.
8. Return the drained pasta to the warm pot off the heat.
9. Add the pesto and 1/4 cup of reserved pasta water to the pot.
10. Toss vigorously for 1-2 minutes until the sauce coats every strand, adding more pasta water if needed.
Pesto clings beautifully to the linguine’s ridges, creating a creamy texture without any dairy. The celery leaves offer a subtle herbaceous note that pairs wonderfully with the nutty walnuts. Try topping with extra Parmesan and serving alongside grilled chicken for a complete meal.
Chicken Soup with Celery Leaf Garnish
Brace yourself for the ultimate comfort food upgrade. This chicken soup delivers deep flavor with minimal effort, perfect for busy weeknights. Celery leaves add a fresh, herbal finish that elevates the entire bowl.
Ingredients
– 1 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 lb boneless, skinless chicken thighs (they stay juicier than breasts)
– 1 medium yellow onion, diced
– 3 carrots, sliced into ¼-inch coins (I like the slight crunch)
– 4 celery stalks, chopped, plus ¼ cup fresh celery leaves reserved
– 8 cups chicken broth (homemade if you have it)
– 2 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 bay leaf (don’t skip—it adds depth)
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken thighs and cook for 6 minutes per side until golden brown.
3. Remove chicken and set aside on a plate.
4. Add onion, carrots, and celery stalks to the pot.
5. Sauté vegetables for 8 minutes until onions are translucent.
6. Tip: Scrape up the browned bits from the chicken—that’s flavor gold.
7. Pour in chicken broth and stir to combine.
8. Add salt, pepper, and bay leaf.
9. Shred the cooked chicken using two forks and return it to the pot.
10. Bring soup to a boil, then reduce heat to low.
11. Simmer uncovered for 25 minutes to let flavors meld.
12. Tip: Skim off any foam with a spoon for a clearer broth.
13. Stir in chopped parsley and reserved celery leaves.
14. Remove bay leaf before serving.
15. Tip: Let soup rest 5 minutes off heat—it thickens slightly.
Silky broth coats each vegetable while tender chicken shreds melt in your mouth. The celery leaves provide a bright, peppery contrast to the rich base. Serve it over cooked egg noodles or with crusty bread for dipping.
Herbed Rice with Celery Leaves
Fragrant and fresh, this herbed rice transforms simple pantry staples into something special. Celery leaves bring an unexpected earthy note that pairs beautifully with fresh herbs. It’s my go-to side dish when I want something flavorful but effortless.
Ingredients
– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 2 cups chicken broth (homemade if you have it, but boxed works fine)
– 1/4 cup finely chopped celery leaves (use the tender inner leaves for best flavor)
– 2 tbsp unsalted butter (I prefer European-style for its richer taste)
– 1 tbsp extra virgin olive oil
– 2 cloves garlic, minced (fresh only—jarred just doesn’t compare)
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup long-grain white rice under cold running water until water runs clear, about 1 minute.
2. Heat 1 tbsp extra virgin olive oil in a medium saucepan over medium heat for 2 minutes.
3. Add rinsed rice to the hot oil and toast, stirring constantly, for 3 minutes until grains turn slightly opaque.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Pour in 2 cups chicken broth and add 1/2 tsp kosher salt and 1/4 tsp black pepper.
6. Bring mixture to a rolling boil, then immediately reduce heat to low.
7. Cover saucepan tightly with a lid and simmer for 18 minutes—don’t peek during cooking.
8. Remove pan from heat and let stand covered for 5 minutes to finish steaming.
9. Fluff rice gently with a fork to separate grains without mashing them.
10. Stir in 2 tbsp unsalted butter until fully melted and incorporated.
11. Fold in 1/4 cup chopped celery leaves, 1/4 cup chopped parsley, and 2 tbsp chopped dill.
12. Let rice rest for 2 minutes to allow herbs to wilt slightly into the warm grains.
Notably fluffy with distinct grains, this rice has a bright herbal punch from the fresh dill and parsley. The celery leaves add a subtle bitter note that balances the richness beautifully. Serve it alongside roasted chicken or flake some seared salmon over the top for a complete meal.
Celery Leaf and Walnut Salad
Just when you think you know celery, those vibrant leaves prove there’s more to this humble vegetable. Jazz up your salad game with this crunchy, nutty combination that comes together in minutes. Perfect for when you need something fresh but substantial.
Ingredients
– 4 cups celery leaves (I prefer the tender inner leaves for less bitterness)
– 1 cup walnuts (toasting them first makes all the difference)
– 3 tablespoons extra virgin olive oil (my go-to for dressings)
– 2 tablespoons lemon juice (freshly squeezed, never bottled)
– 1 teaspoon honey (local if you can find it)
– 1/2 teaspoon sea salt (I like the flaky kind for texture)
– 1/4 teaspoon black pepper (freshly cracked, of course)
Instructions
1. Preheat your oven to 350°F.
2. Spread walnuts in a single layer on a baking sheet.
3. Toast walnuts for 8 minutes until fragrant and lightly golden.
4. Remove walnuts from oven and let cool completely.
5. Wash celery leaves thoroughly and spin dry in a salad spinner.
6. Chop cooled walnuts into rough pieces using a sharp knife.
7. Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl.
8. Combine celery leaves and chopped walnuts in a large mixing bowl.
9. Pour dressing over the salad mixture.
10. Toss gently with salad tongs until everything is evenly coated.
Don’t let this salad sit too long before serving—the celery leaves wilt quickly. The toasted walnuts provide a satisfying crunch against the tender, slightly peppery greens. Try serving it alongside grilled chicken or as a bright topping for grain bowls.
Creamy Celery Leaf Risotto
Tired of wasting celery leaves? This creamy risotto transforms them into something special. It’s surprisingly elegant for such a humble ingredient. You’ll want seconds.
Ingredients
– 1 bunch celery leaves (I save mine from 2-3 bunches in the freezer)
– 1 ½ cups Arborio rice (the short grain makes all the difference)
– 4 cups chicken broth (homemade if you have it)
– 1 cup dry white wine (I use whatever’s open)
– 1 medium yellow onion, finely diced
– 2 tbsp unsalted butter (cold butter at the end creates silkiness)
– ½ cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced
– Salt to taste (I start with ½ tsp)
Instructions
1. Pour chicken broth into a saucepan and heat over medium until simmering, then reduce to low.
2. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent but not browned.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around edges.
6. Pour in white wine and cook while stirring until liquid is fully absorbed, about 2 minutes.
7. Add 1 cup of warm broth and stir continuously until almost completely absorbed.
8. Continue adding broth ½ cup at a time, stirring constantly and waiting for absorption between additions.
9. Chop celery leaves while rice cooks, discarding any tough stems.
10. After 15 minutes of cooking, stir in chopped celery leaves.
11. Cook for 5-7 more minutes until rice is al dente and creamy.
12. Remove pot from heat and stir in cold butter until melted and incorporated.
13. Fold in grated Parmesan cheese until evenly distributed.
14. Season with salt and serve immediately.
Keep the risotto slightly loose—it tightens as it sits. The celery leaves add a subtle herbaceous note that balances the richness beautifully. Try topping with crispy pancetta or serving alongside roasted chicken for a complete meal.
Celery Leaf and Lemon Roast Chicken
A simple roast chicken gets a vibrant upgrade with celery leaves and lemon. This combination creates a bright, herbaceous flavor that permeates every bite. You’ll appreciate how these humble ingredients transform an everyday meal.
Ingredients
– 1 whole chicken (3-4 lbs) – I always pat mine completely dry for maximum crispiness
– 1/4 cup fresh celery leaves – packed tight, these add incredible herbal notes
– 2 lemons – room temp ones release more juice when squeezed
– 3 tbsp extra virgin olive oil – my go-to for roasting
– 4 garlic cloves – smashed lightly to release their aroma
– 1 tsp kosher salt – I prefer the texture over table salt
– 1/2 tsp black pepper – freshly ground makes all the difference
Instructions
1. Preheat your oven to 425°F – a hot start ensures crispy skin.
2. Pat the chicken completely dry inside and out with paper towels.
3. Combine celery leaves, olive oil, smashed garlic, salt, and pepper in a small bowl.
4. Rub this mixture evenly under and over the chicken skin.
5. Cut one lemon into quarters and stuff them into the chicken cavity.
6. Place the chicken breast-side up in a roasting pan.
7. Roast for 50-60 minutes until the internal temperature reaches 165°F at the thickest part of the thigh.
8. Squeeze juice from the remaining lemon over the chicken during the last 10 minutes of cooking.
9. Let the chicken rest for 15 minutes before carving – this keeps the juices inside.
10. Carve and serve immediately. Keep the crispy skin intact when serving – it’s the best part. The celery leaves create a subtle herbal flavor that pairs beautifully with the bright lemon acidity. Serve this chicken over roasted potatoes to catch all the delicious pan juices, or shred the meat for next-day sandwiches that taste even better.
Savory Celery Leaf Pancakes
Haven’t we all stared at those celery leaves destined for the compost? These savory pancakes transform waste into crispy, herbaceous perfection. They’re my go-to for using up every part of the vegetable.
Ingredients
– 2 cups packed celery leaves (I save these all week in the fridge)
– 1 cup all-purpose flour (I prefer unbleached for better texture)
– 1 large egg at room temperature (it blends smoother this way)
– 3/4 cup whole milk (the richness makes a difference)
– 2 tbsp olive oil (extra virgin is my go-to for flavor)
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 tbsp vegetable oil for frying
Instructions
1. Wash celery leaves thoroughly and pat completely dry with paper towels.
2. Chop celery leaves finely until you have 2 packed cups.
3. In a large bowl, whisk together flour, baking powder, salt, and pepper.
4. Make a well in the center and crack in the room temperature egg.
5. Pour in milk and olive oil, then whisk until just combined.
6. Fold in chopped celery leaves until evenly distributed throughout the batter.
7. Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat until shimmering (about 350°F).
8. Drop 1/4 cup batter per pancake, leaving space between each.
9. Cook for 2-3 minutes until edges look set and bottoms are golden brown.
10. Flip pancakes carefully using a thin spatula.
11. Cook another 2-3 minutes until second side is golden and centers are cooked through.
12. Transfer to a wire rack to prevent sogginess.
13. Repeat with remaining batter, adding more oil as needed.
A crispy exterior gives way to a tender, herb-packed interior with subtle celery flavor. These make excellent breakfast sandwiches with a fried egg, or serve them alongside soup for dipping. I love them topped with Greek yogurt and lemon zest for brightness.
Celery Leaf and Chickpea Salad
Sometimes the best salads come from overlooked ingredients. Celery leaves bring a peppery punch that transforms simple chickpeas into something special. This crisp combination comes together in minutes for a satisfying lunch or side.
Ingredients
– 2 cans (15 oz each) chickpeas, rinsed well—I find this removes that tinny taste
– 1 cup packed celery leaves, from about 1 bunch—don’t toss those flavorful tops!
– 1/2 cup chopped red onion, soaked in ice water for 10 minutes to mellow the bite
– 1/4 cup extra virgin olive oil, my go-to for its fruity notes
– 3 tbsp fresh lemon juice, about 1 large lemon’s worth
– 1 tsp Dijon mustard, which helps emulsify the dressing beautifully
– 1/2 tsp kosher salt, I prefer this over table salt for better control
– 1/4 tsp black pepper, freshly cracked for maximum flavor
Instructions
1. Drain and rinse both cans of chickpeas in a colander under cold running water for 30 seconds.
2. Transfer chickpeas to a large mixing bowl, patting dry with paper towels to help the dressing cling better.
3. Thinly slice red onion and submerge in a bowl of ice water for 10 minutes to reduce sharpness.
4. Whisk together olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper in a small bowl until fully combined.
5. Drain red onion thoroughly and add to the chickpea bowl along with celery leaves.
6. Pour dressing over chickpea mixture and toss gently with a large spoon until everything is evenly coated.
7. Let salad sit at room temperature for 15 minutes to allow flavors to meld together.
Hearty chickpeas provide satisfying chew against the delicate crunch of celery leaves. The bright lemon dressing cuts through the earthiness beautifully. Serve it piled high on toast or alongside grilled chicken for a complete meal.
Celery Leaf Herb Butter
Unlock the secret hiding in your celery bunch—those vibrant green leaves pack an herbal punch that transforms ordinary butter into something extraordinary. This celery leaf herb butter comes together in minutes but delivers restaurant-quality flavor that elevates everything it touches.
Ingredients
– 1 cup unsalted butter, softened (I always use European-style for its higher fat content)
– ½ cup finely chopped celery leaves, packed (harvest only the tender, bright green ones from the inner stalks)
– 2 tbsp fresh lemon juice (freshly squeezed makes all the difference)
– 1 tsp fine sea salt (I prefer Maldon for its clean flavor)
– ½ tsp freshly ground black pepper
Instructions
1. Place softened butter in a medium mixing bowl.
2. Add chopped celery leaves, lemon juice, sea salt, and black pepper to the bowl.
3. Use a rubber spatula to thoroughly combine all ingredients until evenly distributed, about 2 minutes of mixing.
4. Scrape the butter mixture onto a 12-inch sheet of parchment paper.
5. Shape the butter into a log approximately 1½ inches in diameter.
6. Roll the parchment tightly around the butter log, twisting the ends to secure.
7. Chill the wrapped butter log in the refrigerator for at least 2 hours until firm.
8. Remove the hardened butter from the refrigerator.
9. Unwrap the parchment paper completely.
10. Slice the butter log into ¼-inch thick rounds using a sharp knife.
Perfectly spreadable straight from the fridge, this butter boasts a creamy texture with flecks of emerald green throughout. The celery leaves contribute a subtle herbaceous note that pairs beautifully with grilled steak or roasted vegetables. Try melting a slice over hot popcorn for an instant gourmet upgrade.
Sautéed Mushrooms with Celery Leaves
Kicking off with earthy mushrooms and fresh celery leaves, this simple sauté delivers big flavor with minimal effort. Keep it quick and let the ingredients shine through straightforward cooking. Perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 1 lb cremini mushrooms, sliced (I prefer the meaty texture over white mushrooms)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1/2 cup fresh celery leaves, roughly chopped (don’t toss those celery tops!)
– 1 tbsp soy sauce (adds umami depth without overpowering)
– 1/2 tsp black pepper, freshly ground
– 1 tbsp butter (salted butter gives better flavor control)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced mushrooms in a single layer, working in batches if needed to avoid crowding.
3. Cook mushrooms undisturbed for 4 minutes to develop golden-brown color on one side.
4. Flip mushrooms and cook for another 3 minutes until evenly browned and tender.
5. Reduce heat to medium and push mushrooms to the edges of the skillet.
6. Add minced garlic to the center and cook for 30 seconds until fragrant but not browned.
7. Stir garlic into mushrooms and cook combined for 1 minute.
8. Add soy sauce and black pepper, stirring to coat all mushrooms evenly.
9. Cook for 2 minutes until the soy sauce reduces and glazes the mushrooms.
10. Remove skillet from heat and stir in butter until melted and creamy.
11. Fold in chopped celery leaves just before serving to maintain their bright flavor.
Looking at the finished dish, you’ll find the mushrooms have a meaty chew while the celery leaves provide a crisp, herbal contrast. Serve this over creamy polenta or alongside grilled steak for a complete meal that highlights how simple ingredients can create complex flavors.
Celery Leaf Egg Drop Soup
Crisp celery leaves transform this classic soup into something unexpectedly vibrant. Their peppery bite cuts through the rich egg ribbons beautifully. You’ll want to make this on repeat once you taste how simple ingredients create such depth.
Ingredients
– 4 cups chicken broth (homemade if you have it, but good quality store-bought works perfectly)
– 1 cup packed fresh celery leaves (from about 1 bunch, I always save these from my celery stalks)
– 2 large eggs (room temperature eggs incorporate more smoothly)
– 1 tbsp soy sauce (this is my secret for umami depth)
– 1 tsp toasted sesame oil (don’t skip the toasting—it makes all the difference)
– 1 tsp cornstarch
– 2 tbsp cold water
– 1/4 tsp white pepper (black works too, but white keeps the color clean)
Instructions
1. Pour 4 cups chicken broth into a medium saucepan.
2. Place the saucepan over high heat and bring the broth to a rolling boil.
3. While broth heats, whisk 2 large eggs in a small bowl until completely uniform.
4. Combine 1 tsp cornstarch with 2 tbsp cold water in another bowl, stirring until no lumps remain.
5. Once broth boils, reduce heat to maintain a gentle simmer.
6. Stir the cornstarch slurry into the simmering broth.
7. Cook for 1 minute, stirring constantly, until broth slightly thickens.
8. Add 1 cup packed celery leaves to the broth.
9. Cook for 30 seconds until leaves just wilt but remain bright green.
10. Slowly drizzle the whisked eggs into the soup in a thin, steady stream.
11. Immediately stop stirring and let eggs set for 15 seconds to form ribbons.
12. Remove saucepan from heat completely.
13. Stir in 1 tbsp soy sauce, 1 tsp toasted sesame oil, and 1/4 tsp white pepper.
14. Ladle soup into bowls and serve immediately.
Silky egg ribbons float through the clear broth, while wilted celery leaves provide subtle crunch and peppery notes. The toasted sesame oil adds a nutty finish that makes each spoonful complex. Try topping with crispy fried shallots for extra texture, or serve alongside steamed rice for a more substantial meal.
Celery Leaf and Potato Frittata
Whip up this celery leaf and potato frittata when you need a quick, satisfying meal that makes the most of leftover veggies. It’s perfect for breakfast, lunch, or a simple dinner, and comes together in one skillet for minimal cleanup. Feel free to swap in other herbs or cheeses you have on hand.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 1 medium russet potato, peeled and diced into ½-inch cubes (about 1½ cups)
– ½ teaspoon kosher salt, plus more for seasoning
– ¼ teaspoon black pepper, freshly ground
– 6 large eggs (I prefer room temp for even cooking)
– ¼ cup whole milk (adds creaminess without making it heavy)
– 1 cup loosely packed celery leaves, chopped (don’t toss those tops—they’re packed with flavor!)
– ½ cup shredded sharp cheddar cheese (a good melter that adds tang)
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add the diced potato and season with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Cook potatoes for 8–10 minutes, stirring occasionally, until golden and fork-tender.
5. While potatoes cook, whisk 6 eggs with ¼ cup milk in a medium bowl until fully combined.
6. Stir in the chopped celery leaves and shredded cheddar cheese.
7. Pour the egg mixture evenly over the cooked potatoes in the skillet.
8. Let the frittata cook undisturbed on the stovetop for 3–4 minutes until edges set. Tip: Jiggle the pan gently—if the center barely moves, it’s ready for the oven.
9. Transfer the skillet to the preheated oven and bake for 12–15 minutes. Tip: Check at 12 minutes; the top should be puffed and lightly golden.
10. Remove from oven and let rest for 5 minutes before slicing. Tip: Resting helps the frittata hold its shape when cut.
11. Slice into wedges and serve warm.
Buttery potatoes and fluffy eggs make this frittata hearty, while the celery leaves add a subtle, herbaceous kick. Serve it with a crisp side salad for a balanced meal, or pack a slice for a satisfying lunch on the go. It’s just as good at room temperature as it is warm.
Spicy Celery Leaf Chutney
Often overlooked celery leaves transform into a vibrant, spicy condiment that punches above its weight. Only takes 15 minutes from start to finish. Perfect for those who like their flavors bold and their prep quick.
Ingredients
- 4 cups packed celery leaves – I strip them from the bunch while prepping other dishes
- 2 fresh jalapeños – remove seeds if you prefer milder heat
- 3 garlic cloves – fresh ones make all the difference here
- 1/4 cup raw peanuts – they add wonderful texture and nuttiness
- 2 tbsp lemon juice – freshly squeezed gives the brightest flavor
- 1 tsp salt – I use fine sea salt for even distribution
- 1/2 cup water – room temperature works best for blending
- 2 tbsp olive oil – extra virgin is my go-to for its fruity notes
Instructions
- Heat a medium skillet over medium heat for 2 minutes until properly warmed.
- Add raw peanuts to the dry skillet and toast for 3-4 minutes, shaking the pan frequently until golden brown and fragrant.
- Transfer toasted peanuts to a plate to cool completely, which prevents them from becoming oily.
- Return skillet to medium heat and add olive oil, heating for 30 seconds until shimmering.
- Add whole jalapeños and garlic cloves, sautéing for 2 minutes until slightly softened and aromatic.
- Combine celery leaves, toasted peanuts, sautéed jalapeños and garlic, lemon juice, salt, and water in a blender.
- Blend on high speed for 1 minute, scraping down the sides once, until the mixture reaches a coarse paste consistency.
- Transfer chutney to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Zesty and textured, this chutney delivers a satisfying crunch from the peanuts against the celery’s herbaceous bite. Spread it thick on sandwiches or thin it with yogurt for a quick vegetable dip. The heat builds gradually, making it dangerously addictive with crackers or roasted vegetables.
Celery Leaf and Roasted Garlic Dip
Just when you think you’ve seen every dip variation, celery leaves step into the spotlight. Roasting garlic transforms its sharp bite into something mellow and sweet. Together they create a dip that’s unexpectedly addictive.
Ingredients
– 1 large head of garlic (I always pick one that feels heavy for its size)
– 2 tablespoons olive oil (extra virgin is my go-to for better flavor)
– 2 cups packed celery leaves (use the tender inner leaves, they’re less bitter)
– 1/2 cup Greek yogurt (full-fat gives the creamiest texture)
– 1/4 cup mayonnaise (Duke’s is my Southern favorite)
– 1 tablespoon lemon juice (freshly squeezed makes all the difference)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly cracked adds more aroma)
Instructions
1. Preheat your oven to 400°F.
2. Slice the top 1/4 inch off the garlic head to expose the cloves.
3. Drizzle 1 tablespoon olive oil over the exposed garlic cloves.
4. Wrap the garlic tightly in aluminum foil.
5. Roast the garlic for 40 minutes until the cloves are soft and golden brown.
6. Remove the garlic from the oven and let it cool completely.
7. While garlic cools, wash the celery leaves and pat them completely dry with paper towels.
8. Squeeze the roasted garlic cloves out of their skins into a food processor bowl.
9. Add the celery leaves, Greek yogurt, mayonnaise, remaining 1 tablespoon olive oil, lemon juice, salt, and black pepper to the food processor.
10. Pulse the mixture 8-10 times until well combined but still slightly textured.
11. Scrape down the sides of the bowl with a spatula to incorporate any stray ingredients.
12. Pulse 2-3 more times until the dip reaches your desired consistency.
13. Transfer the dip to a serving bowl.
14. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
Zesty and herbaceous, this dip has a creamy texture with subtle roasted garlic sweetness. The celery leaves provide a fresh, slightly peppery note that cuts through the richness. Serve it with pita chips, spread it on sandwiches, or use it as a vegetable platter centerpiece that will surprise everyone.
Fish Tacos with Celery Leaf Slaw
Tired of the same old taco Tuesday? These fish tacos with celery leaf slaw deliver a fresh crunch that’ll wake up your weeknight routine. The crispy fish pairs perfectly with the bright, herbaceous slaw for a balanced bite. You’ll have dinner ready in under 30 minutes.
Ingredients
– 1 lb white fish fillets (I prefer cod for its flaky texture)
– 1 cup all-purpose flour (I always sift mine to prevent lumps)
– 2 large eggs, beaten (room temp eggs help the coating stick better)
– 1 cup panko breadcrumbs (Japanese-style gives the crispiest finish)
– 1/4 cup vegetable oil (use a high-smoke point oil for frying)
– 2 cups thinly sliced celery leaves and stalks (the leaves add amazing herbal notes)
– 1/2 cup mayonnaise (Duke’s is my go-to for its tang)
– 2 tbsp fresh lime juice (freshly squeezed makes all the difference)
– 1 tsp chili powder (I like ancho for its mild heat)
– 8 small corn tortillas (warmed tortillas are essential)
– Salt to taste (I use fine sea salt for even distribution)
Instructions
1. Pat the fish fillets completely dry with paper towels.
2. Cut the fish into 1-inch wide strips.
3. Season both sides of the fish strips with 1/2 tsp salt.
4. Place flour in a shallow bowl.
5. Place beaten eggs in a second shallow bowl.
6. Place panko breadcrumbs in a third shallow bowl.
7. Dredge each fish strip in flour, shaking off excess.
8. Dip the floured fish into the beaten eggs.
9. Press the egg-coated fish into the panko breadcrumbs until fully covered.
10. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
11. Carefully place breaded fish strips in the hot oil without crowding.
12. Fry for 3-4 minutes until golden brown and crispy.
13. Flip the fish strips and fry for another 2-3 minutes.
14. Remove fried fish with a slotted spoon and drain on paper towels.
15. While fish fries, combine celery leaves, mayonnaise, lime juice, and chili powder in a medium bowl.
16. Toss the slaw mixture until evenly coated.
17. Season the slaw with 1/4 tsp salt.
18. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
19. Place 2-3 fish strips in the center of each warm tortilla.
20. Top generously with celery leaf slaw.
Keep the fish warm in a 200°F oven while you finish frying—this ensures everything stays crispy. The contrast between the hot, crunchy fish and cool, creamy slaw makes each bite exciting. Serve these immediately with extra lime wedges for squeezing over the top.
Conclusion
So, there you have it—20 creative ways to transform celery leaves from scraps into star ingredients! We hope this list inspires you to reduce waste and add fresh, herby flavor to your meals. Give these recipes a try, and let us know which ones become your favorites in the comments below. Don’t forget to share your cooking adventures by pinning this article on Pinterest!
