How to De-string Celery (Probably the Easiest Method)

You often hear the advise to string the pod starting from the tip and then going all the way around it, but the string of some sugar snap peas can't be removed nicely and the tip part of the pod is too hard to work with...So, I tried to string them with a handy toothpick, and voilà, I was able to remove the strings easily!It might be easier to remove the strings if you poke the toothpick slightly closer to the tip of the pod just like deveining shrimp. Recipe by ajisai318

My hubby loves cucumber pickles. I thought of using other vegetables that would taste similar to cucumbers but yet has a higher nutrient content. Inspired by one of the recipes posted on @cook_1823220 (Cookpad.japan)

I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce.Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin

Are you all eating your celery leaves?You're not just using them only for seasoning when you simmer curry or stew, right?Leaves can be a great side dish.This is our family recipe, we always use up a whole celery, including the leaves. Recipe by Hazukicp

See the following for lightly pickled cucumbers:. This is the celery version. I love celery!I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7

Fresh celery is of course delicious, but stir-fried and simmered celery is also tasty. This soup with beaten egg reminds me of my school lunch and makes me nostalgic.I prefer chicken consomme to normal consomme. Adding beaten egg makes "Kakitama-jiru" soup (soup with beaten egg), and it's also delicious. Recipe by uronn

This is a dish my mother makes. It's got a simple flavor, but the jako fish and bonito flakes bring out a rich umami taste. It's got a lot of things working to bring out the flavor of the ingredients. I've loved my mother's celery stir fry since I was little. Even my dad, who hates celery, could eat this together with jako.Be careful not to overcook the jako in Step 2! If you drizzle soy sauce from the side of the pan in Step 3, the jako will keep its crunchy texture.Please add the celery leaves last after adding soy sauce and cooking. (If you put them in first it becomes really salty.) Recipe by mmameco

Sometimes, we don't have much and still want to eat a good meal. Today, I had celery leaves and chicken breasts and no other veggies. So this was a pure experiment and I loved it!!!!,

My mom said celery is good for hair. I have thin hair and some part is quite 'bald'. I don't like celery but I need it...So I purchased a Philips Blender that has filter feature. Then I blend it.

Pickled celery is expensive to buy.But if you pickle it yourself, you can eat all you want.Even my husband, who doesn't like celery, eats this!In Step 5, make sure you press the air out completely so that the celery will become completely immersed in the liquid that comes out of it. Recipe by Soraheno omoi

I really wanted to eat a tsukudani-style simmer, so I bought a bunch of green celery. Celery leaves are actually kind of tough and hard, so instead of eating them raw it's common to have them softened in soups or tsukudani-like simmers. Those who dislike celery have even told me that they can eat it in this dish.Don't flavor it from the start. Add after the leaves have softened a bit. You can simmer it until the juices have cooked off for a tsukudani, or enjoy as a simmer, both are delicious. Please adjust as desired. Recipe by Heartful Kitchen Rei

When you don’t know what to do with celery sitting in the fridge, this is a great way to consume quickly. This is a slight modified recipe from Japanese Cookpad. Easy and tastes great!

I always order the pickled celery as a side dish at an izakaya (Japanese gastro-pub) that I used to frequent 4 days a week for the cheap beer. It's not quite the same, but this one's tasty too, so I uploaded the recipe.If you want to serve it right away, add a little more salt than the amount listed.If you can wait, use the amount listed.Since celery takes longer to absorb seasoning compared to other vegetables like cucumber, use a little more than what seems necessary.This goes great with beer! For 2 servings. Recipe by Makitoin

I always buy celery in bulk, so I came up with a method to use them up. You can even use this recipe to make a delicious dish out of celery that's past its prime.Mix the bonito flakes in right before serving. You can whip this up in 3 minutes. One serving is only 49 kcals. For 2 servings. Recipe by LazyHata

Celery is low carb, celery is bland and I love vinegar

I just made this recipe up and it turned out really good. It's refreshing, and super quick to make, great side dish! :)

I made zucchini namul and it came out so delicious, so I used the same recipe for bitter gourd and celery. They're all really good.This namul is stir-fried with sesame oil.If you touch the hot green pepper with your bare hands, it may burn you. Some of you may be alright, but I strongly recommend wear gloves.Don't touch your eyes after working with the pepper. Recipe by Mekamahao

Was supposed to cook something local called Adobo for me and my friends. When I checked the pan they used the night before, it was the same dish I'm about to prepare. So I cooked something else using almost all the ingredients I bought and they liked it!

My goodness, so many cracked eggs! I was devastated when I asked somebody to get the eggs for me and about 1 kg of the eggs cracked. But hey, no use crying over cracked (or broken) eggs. I decided to turn them into something tasty. Why so many yolks? Because the eggs have two yolks in them. I think for this recipe, I used yolks from about 10 broken/cracked eggs. You can use whole eggs for this one. Poach them one by one first until they're a bit firm.

Came upon a different recipes for celery soup and just spinned it into my own. I make this abot once a week. Its cheap and easy to make. Tastes great!!!!

Needed a lower carbohydrate 1st course for a holiday dinner. Was inspired by some outstanding soups we were served on a trip to Kenya. This one is good but not quite there yet.

My husband hates the smell of celery, so I wanted to find a way for him to enjoy it. I created this dish so that can be enjoyed as a meal or a snack and he loved it!To keep the texture of the celery, be careful not to overcook it. If it's still too wet when you mix it with the dressing, it will dull the flavor, so be sure to dry it well after Step 3. For 2 servings. Recipe by Usagi no Cima

When my mother was growing up, her mom, my grandmother made stuffed celery. So as long as i can remember we have always had stuffed celery at the Thanksgiving table. Tradition that goes back at least 50 yrs. I hope you can enjoy this recipe as much as my family has.

While using aluminum foil for this same method is handy, the foil gets mixed into the ginger or other grated condiments, so I use parchment paper instead.This method takes advantage of the sturdiness and strong water-resistant coating of the parchment paper, which prevents the ginger from sticking!This is a super convenient trick for when you only need a small amount of garlic, ginger or wasabi! This method is not suitable for grating large quantities of condiments at the same time, so change the parchment paper after each use. Also, the trick is to grate in one fixed direction to prevent the paper from tearing. Recipe by Heartful Kitchen Rei

I wanted to use fresh celery leaves straight from the stem.Use whatever vegetables you have in your kitchen. It's nice with tomatoes, mushrooms or beans. Make sure you simmer everything with the macaroni to get the nice, mellow fragrance. For 4-5 servings. Recipe by Hoink

Beef and celery are a good match! The celery adds crunchiness to this dish.

I thought everyone removed the cellophane this way, but that doesn't seem to the case. I realized my way was unique.Of course, you can prepare your natto as you like, but since I like it with sesame oil and salt, I've been eating it this way for some time.Just pull a small edge of the cellophane out of the container, close the lid and pull it out! Recipe by Karian

My son dislikes celery, but he mistook this as simmered fuki and ate a ton, saying it was really tasty. Because it's simmered until it softens, you won't taste the celery's fiber at all. Japanese-style celery is actually quite good.Adjust the amount of kombu tea since its saltiness really depends on the brand. I didn't add any soy sauce to keep the celery's nice color, but you can also add some for flavor. For 3-4 servings. Recipe by Heartful Kitchen Rei

Since I found some pre-cut packaged squid, I instantly turned it into a sauté with celery! Chop the squid to your liking. Use whatever vegetables you have on hand!The ingredient quantity are an approximate. Season to taste to adjust the amount to any additional ingredients.To give a colorful touch, I added red peppers, but carrots or whatever veggies you have on hand will do. Recipe by Milk to Cocoa to Momo