Celery is a versatile vegetable that can be used in everything from soups and stews to salads and snacks. But what do you do with all the fibrous pulp that’s left behind after you use the celery stalks? While it may seem like useless waste, celery pulp has many uses beyond the compost pile.
What is Celery Pulp?
Celery pulp is the stringy fibers and particles left over after juicing or blending celery. It contains a high amount of insoluble fiber from the celery strings and skin. While not as flavorful as the stalks, celery pulp still retains some taste and nutrients.
You can save this pulp two ways:
- From blending celery for soup stocks or sauces
- From juicing celery and retaining the dry fibrous material
Both versions give you a very fibrous, sometimes wet, concentrated pile of celery matter. It’s too coarse to use for baked goods or smoothies as is. But with some creativity, celery pulp transforms into a useful ingredient instead of compost.
Celery pulp is rich in vitamin K, potassium, folate and over a dozen antioxidant phytonutrients. The highest concentration of nutrients is found in the skin and strings. By repurposing the pulp instead of discarding it, you get the most nutritional bang for your buck from celery.
Here is an overview of the top nutrients in celery pulp based on a 100 gram portion:
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Celery pulp makes an excellent addition to boost the fiber content of foods. With about 8 grams of fiber per 100 grams, it provides bulk for intestinal and cardiovascular health.
Tips for Repurposing Celery Pulp
Here are some tips for collecting and storing celery pulp:
- Freeze – Spread pulp out on a baking sheet and freeze, then transfer to a freezer bag.
- Dehydrate – Dry pulp in a 150°F oven or dehydrator until crispy.
- Blend – Add a small amount of water or oil and blend into a concentrated paste.
- Refrigerate – Seal fresh pulp in an airtight container and use within 3-5 days.
Dried or frozen pulp lasts for months. Always use refrigerated pulp quickly before it spoils. Now let’s look at all the uses for celery pulp in recipes!
1. Make Vegetable Broth or Stock
Celery leaves, ends, pulp and trimmings all make great additions to homemade broths. Celery adds flavor and key nutrients like vitamin K, potassium, and sodium to broth. Simmer pulp with water, herbs and vegetable scraps for an hour or two then strain out the solids.
Celery pulp broth packs a nutritional punch to use in:
- Grains like rice, quinoa or barley
- Gravies and pan sauces
How to Make Celery Broth
Follow this easy formula for a mineral rich veggie broth:
- Roughly chop 1-2 cups celery pulp, leaves and ends
- Add to a pot with 8 cups water
- Simmer with herbs like parsley, thyme, bay leaf or fennel
- Let simmer 1-2 hours until fragrant and rich
- Strain out solids and store broth in the fridge up to a week
2. Bake into Veggie Burgers or Meatloaf
The fiber in celery pulp makes it an ideal binder for vegetarian burgers and meatloaves. Use it in place of breadcrumbs to hold the ingredients together and add moisture. The celery flavor also enhances savory dishes.
Try adding around 1 cup lightly packed celery pulp to:
- Black bean burgers
- Veggie meatloaf or balls
- Lentil or chickpea veggie burgers
- Walnut lentil taco meat
Process the pulp in a food processor until finely chopped. Then mix into the veggie mixture before shaping into patties or loaves. Bake as usual until heated through and lightly browned.
Veggie Burger Recipe with Celery Pulp
These flavorful beet and kidney bean burgers hold together beautifully with nutrient-dense celery pulp.
- 1 15oz can kidney beans, rinsed and drained
- 1 medium beet, peeled and grated
- 1 cup celery pulp
- 1/4 cup quick oats
- 2 cloves garlic, minced
- 2 tsp fresh thyme
- 1 tbsp tamari or soy sauce
- 1 tsp mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- Process the kidney beans in a food processor until chunky.
- Transfer beans to a mixing bowl and stir in the grated beet and remaining ingredients.
- Shape the mixture into 4 patties and refrigerate for 30 minutes.
- In a skillet over medium heat, cook patties 4-5 minutes per side until browned.
- Serve on buns with desired toppings like spinach, tomato and avocado.
3. Boost Fiber in Baked Goods
For a healthy fiber boost, add dried celery pulp to your next batch of muffins, breads or oatmeal cookies. Replace up to 1/4 of the flour with dried pulp. The mild flavor blends in well with sweet or savory baked goods. If using fresh pulp, pulse it in a food processor until finely chopped before adding to the batter.
Some baking recipes that work well with added celery pulp include:
- Banana oatmeal muffins
- Pumpkin bread or muffins
- Carrot cake or muffins
- Whole wheat bread
- Oatmeal raisin cookies
Aim for around 1/4-1/2 cup lightly packed, dried celery pulp per recipe. Bake as directed, being careful not to overbake goods with the added pulp as they brown faster.
4. Make a Nourishing Celery Juice
Don’t throw out that juicing pulp – use it to make a second batch of bright green, fiber-filled juice! Here’s how to do it:
- Juice 3-4 stalks celery, reserving the pulp.
- Place pulp in blender and add 2 cups water.
- Blend until smooth, about 1 minute.
- Strain mixture through a nut milk bag or fine mesh strainer, pressing out the liquid.
- Stir the juice from pulp into the freshly made celery juice.
Drink this revitalizing green juice right away or store in an airtight container for up to 2 days. The double dose of celery boosts antioxidant and vitamin levels.
5. Whip into Nutritious Smoothies
For thick, nutrition packed smoothies, use fresh celery pulp as one of the ingredients. Blend it with water, fruits, greens, nuts or seeds for fiber and key nutrients. The trick is to blend the pulp first with a small amount of liquid to break it down before adding the other smoothie ingredients.
Some tasty smoothies that work well with celery pulp include:
- Green Sweetness Smoothie – Celery pulp, banana, pineapple, spinach, almond milk
- Celery Ginger Reviver – Celery pulp, orange juice, grated ginger, vanilla yogurt, ice
- Green Apple Detox – Celery pulp, diced green apple, kale, lemon juice, ice
Aim for 1/2 to 1 cup packed celery pulp per 2-3 servings. Adjust liquid to reach desired consistency and blend until smooth. Include pulp in smoothies within 3-5 days before it spoils.
6. Mix into Stuffings, Meatballs and Patties
Moisten up stuffings, meatballs and veggie patties with puréed celery pulp. Blend fresh pulp with a small amount of broth or milk to make a thick paste. Then stir a few tablespoons into:
- Turkey, corn bread or wild rice stuffing
- Italian style meatballs
- Falafel or chickpea patties
The celery purée retains moisture and enhances flavor in savory baked goods and sautéed items. Make sure to use the pulp paste within 2-3 days.
7. Thicken Soups and Stews
For a fiber and nutrition boost, blend some leftover celery pulp into hearty soups and stews. It thickens recipes and gives a flavor kick for minimal effort.
Try adding a few tablespoons of celery purée to:
- Vegetable soup
- Potato leek soup
- Beef stew
- Lentil or split pea soup
Pulse fresh pulp in a blender or food processor until smooth, adding a teaspoon or two of water if needed. Stir into simmering soups right at the end to gently heat through without boiling.
Fiber-Full Chicken Noodle Soup
Blended celery pulp gives this classic chicken noodle soup extra texture and nutrition.
- 2 tbsp olive oil
- 1 onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped, pulp reserved
- 6 cups chicken broth
- 2 cups chopped cooked chicken
- 1 cup egg noodles or pasta
- 1⁄4 cup celery pulp
- 2 tsp thyme
- Salt and pepper to taste
- Heat oil in a pot over medium heat. Add onion, carrots and celery stalks. Cook 5 minutes.
- Add broth, chicken and thyme. Bring to a boil, then reduce heat and simmer 10 minutes.
- Meanwhile, pulse reserved celery pulp in a blender or food processor until smooth. Add 1-2 tsp water if needed.
- Add noodles and puréed celery pulp to the soup. Cook 5 more minutes until noodles are tender.
- Season with salt and pepper. Ladle into bowls and serve.
8. Blend into Hummus
Hummus is the perfect spread to blend with celery pulp. The mild flavor complements the garbanzo beans beautifully. And it adds extra fiber, vitamins and minerals to this plant-based snack.
Follow your favorite hummus recipe, adding 1/4 to 1/2 cup packed celery pulp to the blender. You’ll get great fiber content with 8-10 grams per serving. The celery pulp also retains moisture for a nice creamy texture.
Celery Hummus Recipe
- 1 15oz can garbanzo beans, drained and rinsed
- 1/4 cup celery pulp
- 1 garlic clove
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp tahini
- 1/2 tsp salt
- Dash cayenne pepper
- In a blender or food processor, blend the garbanzo beans, garlic and celery pulp until smooth.
- Add the olive oil, lemon juice, tahini and seasonings. Blend until fully incorporated.
- Scrape down sides as needed to make sure pulp is fully blended.
- Serve drizzled with olive oil and dash of paprika if desired.
9. Fold into Omelets and Egg Dishes
The next time you make scrambled eggs or an omelet, mix in some blended celery pulp. It practically disappears into the fluffy eggs, adding a fiber punch. Use around 1/4 cup fresh pulp per 4-6 eggs.
Some egg dishes that work well with added celery pulp:
- Vegetable omelet – Fold pulp into eggs with onions, peppers and cheese
- Egg white scramble – Mix pulp into eggs before cooking
- Baked frittata – Add pulp to egg mixture with vegetables and cotija cheese
- Quiche – Stir into egg mixture for the crust
Pulse fresh celery pulp in a mini chopper or blender before gently folding into egg mixtures. Cook eggs as directed until set.
10. Dehydrate into Celery Flakes
Dehydrated celery pulp transforms into little crispy flakes with concentrated flavor. These make a nutritious sprinkle to use like you would dried parsley. Celery flakes contain about 8 times more flavor than fresh pulp.
Use celery flakes to add crunch and richness to:
- Soups and stews
- Pasta dishes
- Roasted vegetables
- Popcorn or roasted chickpeas
Simply spread fresh pulp thinly on a baking sheet and dehydrate at 150°F for 2 hours, flipping halfway. When completely dry and brittle, grind in a blender or food processor into flakes. Store in an airtight container.
11. Make Celery Salt or Powder
For an umami flavor boost, turn celery pulp into homemade celery salt or powder. This versatile seasoning adds big flavor to recipes in place of regular salt.
To make celery salt:
- Dehydrate celery pulp into flakes as described above.
- Blitz in a food processor or blender into a fine powder.
- Mix 1 cup celery powder with 1/4 cup salt.
- Store in an airtight container up to 3 months.
Use celery salt to season everything from roasted potatoes to chicken dishes to tomato sauce. For a sodium-free version, omit the salt and just use straight celery powder.