Uses for Celery Tops

Freeze your celery tops until you have accumulated enough for a recipe.

Celery is a plant in the genus Apium, which is grown and consumed across several continents. The varieties differ based on whether the root or stem is the desired edible portion. The seeds of the plant also are used in a variety of dishes. All varieties bear leafy upper portions which contribute in the photosynthetic and gas exchange activities of the plant. This leafy upper portion is often discarded during cooking. It is actually useful in the kitchen with a variety of culinary purposes.

Stock

In classical cuisine, a flavorful liquid called stock, made out of water, bones and other aromatics, is the foundation of many sauces. Often, chefs place the discarded parts of vegetables in to contribute to the overall flavor of the stock. Celery tops are a welcome addition to stock because of their hearty, robust flavor and smell. Celery makes up a part of one of the ingredients in stock called mirepoix. Mirepoix is a mixture of onions, celery and carrots in a ratio of 2-to-1-to-1.

Soup

The hearty, bitter flavor of celery tops lends itself well to soups, particularly cream soups; cream helps cut the bitterness of the celery the same way it cuts the bitterness of coffee. Celery tops make a lively, fresh addition to a soup with potatoes adding an earthy aroma to a traditionally one-dimensional dish. The addition of an acidic substance, such as lemon juice, will also do wonders in livening up the flavor of your soup.

Herbs

The leaves of celery tops make acceptable substitutes for a few fresh herbs if you don't happen to have them on hand when making a dish. The bitter freshness of celery leaves mimics the addition of fresh parsley in a dish exceptionally well. While the flavors are slightly different, the overall effect is markedly similar. For those with allergies to cilantro, or for those who simply do not enjoy the flavor of cilantro, substituting chopped celery leaves adds a freshness to a dish that would be lacking in its absence. However, you will not be able to fool those who really enjoy cilantro.

Pesto

Most green herbs can be used to make a pesto. Celery tops are no different. Traditional pestos include a green, a nutmeat, a hard cheese and a variety of oil, usually olive. Modern blenders make this laborious process much simpler. For a tasty celery pesto, puree 3 cups to 4 cups of well-rinsed leaves, 1/4 cup of almonds or pistachios, 1/4 cup of Parmesan cheese and a pinch of salt. When this has begun to blend, slowly pour in 1/4 cup of olive oil, with the blender still running. A dash of fresh lemon juice will brighten the pesto's flavor. Use this pesto on pasta, sandwiches, or as a sauce for pizza.

References

• Green Talk: Celery Leaves: Cook or Discard Them?
• Serious Eats: Cooking With Celery Greens
• Gourmet Traveler: Making Stock
• The Cook's Thesaurus: European Herbs

Resources

• Angie's Recipes: Celery Pesto Rocket and Tomato Pizza