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Old 04-25-2016, 07:50 AM
 
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Any green item that can substitute for celery in a recipe?
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Old 04-25-2016, 08:13 AM
 
Location: North Idaho
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It's going to depend upon what recipe you need a substitution for. What are you trying to make?
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Old 04-25-2016, 12:03 PM
 
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chow mein. The ingredients call for green bell pepper in addition to celery or I would just use a green bell pepper in place of celery. But maybe there is another green that can replace celery in the recipe.
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Old 04-25-2016, 12:09 PM
 
Location: Middle America
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You can omit it entirely if you like.

As far as I know, there isn't really much of anything that is a good ringer for celery from a flavor profile perspective. Cardoons look like celery, but aren't related and don't taste the same (and I don't know that I'm aware of them ever typically being used in even vaguely "Asian inspired" dishes, anyway). Water chestnuts provide a crunch, but not the same flavor.

Celery's kind of its own thing, so it's not that easy to sub. You can leave it out, but it's probably going to be noticeable.
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Old 04-25-2016, 12:11 PM
 
Location: S. FL (hell for me-wife loves it)
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I know this is not of help to you right now Nickerman, but whenever I have fresh celery, I remove the leaves and dry them on paper towels. It only takes a day or so. Then I put them in a clean spice jar. That way, when I need celery taste in a pinch, I have it.
Since it does have such a distinct taste, the only thing I could think of as replacement would be celeriac, and that's harder to find than celery.
Hope it works out for you. (Perhaps fresh parsley?)
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Old 04-25-2016, 12:13 PM
 
Location: Middle America
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Celery seed/celery salt can help impart some flavor in some instances, but it's still not gonna be like having actual celery in the dish.
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Old 04-25-2016, 12:14 PM
 
Location: Middle America
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Quote:
Originally Posted by TerraDown View Post
I know this is not of help to you right now Nickerman, but whenever I have fresh celery, I remove the leaves and dry them on paper towels. It only takes a day or so. Then I put them in a clean spice jar. That way, when I need celery taste in a pinch, I have it.
Since it does have such a distinct taste, the only thing I could think of as replacement would be celeriac, and that's harder to find than celery.
Hope it works out for you. (Perhaps fresh parsley?)
My husband always dries them in a low oven, or even a cool oven with the oven light on. Then they get sealed up.
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Old 04-25-2016, 01:39 PM
 
Location: North Oakland
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I would leave it out.

But edamame may work, greenwise and crunchwise. I've never tried it, so you'll need to research cooking it.
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Old 04-25-2016, 03:27 PM
 
Location: North Idaho
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Originally Posted by nickerman View Post
chow mein. The ingredients call for green bell pepper in addition to celery or I would just use a green bell pepper in place of celery. But maybe there is another green that can replace celery in the recipe.
Use Bok Choy.

Not terribly similar but you could use Napa cabbage in chow mein and that would add volume and green color.
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Old 04-27-2016, 02:21 AM
 
Location: Canada
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I second the Bok Choy. It has an added bonus over celery because it has more nutritional value with the dark leafy green tops.
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