VegBox Recipes


Celery After Top Gear’s Richard "the Hamster" Hammond recovered from his horrific motor crash, he discovered that he liked celery, having previously hated it! Spooky...

In Season?
From August through to the end of February.
Celery is in good condition when the sticks have a solid, rigid feel, and the leaves are at the most only slightly wilted.
It can be stored in the salad drawer for up to two weeks.
Celery can be frozen in chunks on a baking sheet before being tipped into storage boxes or bags. It can also be sauteed in butter or oil with some onion and then frozen in ice-cube trays. Once frozen, you can pop the cubes into a storage box or bag - these are great additions to soups or stews when you're in a hurry.
Celery can be eaten raw or cooked in stir-frys, stews, bakes, sauces and soups.

More Celery Information

Celery is often popular with folks trying to lose weight, due to the frequently cited “factoid” that celery actually contains “negative” calories. That is, we supposedly burn more calories crunching it than we gain digesting it! Now we have no idea if this is actually true, but it certainly is a pretty low calorie snacking option.

Historically, celery was also valued for its sedative powers, and it’s ability to reduce hypertension. This may be due to the “phthalide” compounds celery contains.

Suggested Celery Recipes

Halloween Veggie Skeleton Platter

I think the picture says it all!

I came across this idea last year - thanks so much to Laura at Feeding Frenzy for the photo.

Homemade Chicken Stock

In the spirit of zero waste and do it yourself, and to accompany our feature on ethical meat consumption, here is a basic homemade chicken stock recipe.

Monastery Soup

There are many variations on monastery soup but here is one that works well with spring and summertime vegetables.

Salad Soup from Fiji

This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."

Stefan's Swede Cakes

Thanks so much to Stefan D for inventing this recipe and sharing it with us. We're inclined to agree with him when he says that he now prefers swede-based cakes to the more traditional potato variety!

The Original Waldorf Salad

This classic salad is thought to be the invention of Oscar Tschirky, the maitre d' of the Waldorf Hotel when it opened in New York in 1893.

After the salad became famous and copied in other establishments, it was embellished, most famously with chopped walnuts, and also with grapes. It is sometimes served over salad leaves, and in recent years it has become common for the dressing to be yogurt based - usually beaten with egg yolk, lemon juice, mustard and / or a little light oil.

Three Bean Summer Soup

This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer. The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!

Tuna, Sweetcorn and Celery Salad Mix

This recipe is brilliant for that moment when you (or the kids!) are starving and need something NOW… The texture and combination of flavours are hugely satisfying for munching at lunchtime.

And if it’s closer to dinner time, how about serving it stirred into freshly cooked pasta!

Got one? Send us your recipe!

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