Celery appears in everything from soups and stews to salads and stuffing. And, if you’ve following me for a while now you’ll know that I use celery a lot! However, there are times when celery might not be available or suitable for your needs so in this blog I’ll be sharing 12 best celery substitutes for every day recipes.
Whether you’re dealing with a celery allergy, simply ran out, or just don’t enjoy its taste, finding a good substitute can save your recipe. The good news is that several alternatives can provide similar texture, flavor, or both.
Scroll further down to find 12 practical celery substitutes you can use in various recipes. I’m going to share my personal opinions on which alternatives work best for different cooking methods and how to use them effectively.
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What Is Celery And How Is It Used?
Celery is a crunchy vegetable with long, ribbed stalks that grow in tight bundles. It has a mild, slightly bitter taste (my partner thinks it’s bitter but I find it can be quite sweet depending on the variety) with grassy notes and a high water content that gives it a refreshing quality. The entire plant is edible, including the leaves (so don’t chuck them away!!), which actually have a stronger flavor than the stalks.
For those of you who find celery a bit bitter, it’s good to note that the flavor of celery becomes milder when cooked, blending with other ingredients while still adding depth.
On the other hand, raw celery is known for it’s distinctive taste and keeps a proper good crunch for days (or even weeks if stored well), making it one of my favorite ingredients for snacking or adding to fresh salads.
There are dozens of reasons for adding celery into various dishes:
- Flavor base: Celery is one of the three ingredients in mirepoix or soffrito (with onions and carrots), a fundamental flavor base in French and Italian cooking
- Texture element: Its crunch adds textural contrast to salads and stir-fries
- Aromatic component: When cooked, celery also sweats down and enhances the overall flavor of soups and stews
- Moisture provider: In recipes like stuffing (my mum makes the BEST stuffing recipe), celery contributes both moisture and a subtle flavor
Why You Might Need A Celery Substitute
There are several reasons you might need to find an alternative to celery:
- Allergies: Celery allergies can be serious and even life-threatening for some people. It’s actually classified as one of the 14 major food allergens in Europe.
- Taste preferences: Some people find celery’s distinctive flavor too strong or unpleasant, especially when eaten raw (my partner for one, although we are working on that, slowly…).
- Availability issues: Depending on where you’re based or the season, celery might not be readily available or may be expensive.
- Recipe adjustments: You might just want to mix things up and experiment with different flavors while maintaining similar texture in your dishes.
- Dietary restrictions: Some specialized diets might limit celery consumption due to its natural compounds. If you’re looking for a chicken salad without celery, I’ve got one just for you.
When I look to substitute celery I tend to ask myself some key questions; what role does celery play in my recipe? Am I looking to replace its crunch, its flavor, or both? This answer normally guides my choice of alternative, and I hope this helps you guys too!
The 12 Best Celery Substitutes For Every Recipe
Here are my twelve favorite alternatives to celery that can work in various recipes. Each substitute has its own unique elements that make it suitable for lots of varied dishes and recipes.
1. Fennel Bulb
I adore fennel…it’s a totally underrated vegetable in my opinion. You’ve got the fennel fronds (the fluffy cute tops) and the main bit; the fennel bulb. The bulb offers a similar crunch to celery with a mild licorice flavor that becomes more subtle when cooked.
- Flavor profile: Slightly sweet with aniseed notes, less bitter than celery
- Texture: Crisp and juicy, similar to celery
- Best uses: Works well in salads, soups, and stews (it’s really good as a raw substitute)
- Substitution ratio: Use in equal amounts as celery
Fennel bulb is particularly good in recipes where celery is a supporting ingredient rather than the star. When thinly sliced, it provides excellent crunch in salads, and when cooked, it softens similarly to celery. Looking for a way to use fennel? My apple fennel salad is simply wonderful (if I do say so myself).
2. Bok Choy Stems
Next up, Bok Choy. You’ve got the green part of bok choy and the white stems of bok choy (the same goes for pak choi). Bok choy stems remain crisp when briefly cooked, so if you’re left with the green tops of the bok choy they’re excellent for stir-fries where texture is important.
- Flavor profile: Mild and slightly sweet
- Texture: Crisp and juicy
- Best uses: Stir-fries, soups, and raw in salads
- Substitution ratio: Use in equal amounts as celery
3. Jicama
Jicama is a root vegetable that offers great crunch and a neutral flavor that makes it a versatile sub for celery.
- Flavor profile: Mild, slightly sweet and nutty
- Texture: Very crisp and juicy
- Best uses: Raw in salads, slaws, and as a snacking vegetable
- Substitution ratio: Use in equal amounts as celery
Jicama is best used raw as it doesn’t soften well when cooked. It’s perfect for recipes calling for raw celery where the crunch is more important than the similarity in flavor.
4. Water Chestnuts
These cute little “sedges” resemble chestnuts (hence the name), although they’re not actually nuts. What’s great about them is they maintain their crunch even when cooked, making them pretty unique among most celery substitutes.
- Flavor profile: Mild and slightly sweet
- Texture: Very crisp, even after cooking
- Best uses: Stir-fries, soups, and casseroles
- Substitution ratio: Use in equal amounts as celery
Available canned in most grocery stores, water chestnuts are excellent when you need something that will stay crunchy even in hot dishes. They don’t contribute much flavor but excel at providing texture. You can get water chestnuts fresh, but they’re often a tad hard to find outside of Asian markets.
5. Green Bell Pepper
Green bell peppers offer both crunch and a slight bitterness that can replace celery in many cooked dishes.
- Flavor profile: Mildly bitter and vegetal
- Texture: Crisp when raw, softens when cooked
- Best uses: Soups, stews, and stir-fries
- Substitution ratio: Use in equal amounts as celery
You know how we spoke about mirepoix and soffrito further up this blog which are used as the base for French and Italian dishes…well in the “holy trinity” of Cajun cooking, bell peppers are used alongside onions and celery, showing how well they complement each other. Green bell peppers work particularly well in recipes where celery adds both flavor and texture.
If this has got you craving some pepper recipes, then look no further than my easy stuffed peppers with ground beef and rice or my ground turkey stuffed and ground chicken stuffed peppers. The turkey one is my fave, but let me know which you prefer in the comments if you give these a go!
6. Cucumber
With its high water content and refreshing crunch, cucumber makes a fab substitute for raw swaps.
- Flavor profile: Mild and refreshing
- Texture: Crisp and very very juicy
- Best uses: Salads and cold dishes
- Substitution ratio: Use in equal amounts as celery
Although cucumber isn’t cooked in a lot of Western cuisines, it’s actually cooked pretty frequently in Asian cuisines. I personally would cucumber use it in recipes that call for raw celery, but if you’re desperate for a celery replacement in a cooked dish, then give it a go and let me know what you think! Top tip, consider removing the seeds (scraping them out with a spoon) if they might affect the texture of your dish.
7. Carrots
I know what you might be thinking, “carrots have a different flavor profile than celery?“… Yes…but they function similarly in recipes, and provide texture and aromatic qualities when cooked. They’re also already paired with celery in many recipes, making them a natural substitute. Carrots provide sweetness and crunch that works in both raw and cooked applications.
- Flavor profile: Sweet and earthy
- Texture: Firm and crunchy
- Best uses: Soups, stews, stir-fries, and raw in salads
- Substitution ratio: Use in equal amounts as celery
A fun recipe to try if you’re a carrot lover is my 10 minutes butter bean salad, you won’t regret it.
8. Green Apple
For a surprising but effective substitute in certain dishes, green apples provide tartness and crunch. They work especially well in recipes like Waldorf salad where celery’s crunch is key. They also add moisture, texture, and a punch of sweetness to stuffing, though with a different flavor profile.
- Flavor profile: Tart and slightly sweet
- Texture: Crisp and juicy
- Best uses: Salads and some stuffing recipes
- Substitution ratio: Use in equal amounts as celery
9. Celery Root (Celeriac)
I know what you might be thinking, but no, celery root is not the root of the same celery plant commonly used for its stalks (mind blown). Though related to celery, celeriac has a denser texture and earthier flavor.
- Flavor profile: Earthy with celery notes
- Texture: Firm and starchy, unlike celery stalks
- Best uses: Soups, stews, purees, and salads
- Substitution ratio: Use in equal amounts as celery
If you’ve never tried it, you can grate or thinly slice celeriac and add it into salads as a celery substitute. Celery root also goes really well in recipes where it is cooked, as it naturally softens and releases a gorgeous flavor. “It’s A Veg World After All” has a wonderful recipe for a creamy celeriac mash if you want to give it a try!
10. Celery Seed
You may have seen this in the herb aisle and wondered how to use it. Well, when you need celery flavor without the texture, celery seed is an excellent option (genius!!).
- Flavor profile: Concentrated celery flavor
- Texture: None (spice)
- Best uses: Soups, stews, dressings, and spice blends
- Substitution ratio: ¼ teaspoon celery seed = roughly 1 stalk of celery (for flavor only)
11. Celery Salt
This is one of my favorite types of salt. It’s a blend of salt and ground celery seed and it’s SO good. It adds both flavor and seasoning.
- Flavor profile: Salty with celery notes
- Texture: None (seasoning)
- Best uses: Soups, stews, dressings, and seasoning blends
- Substitution ratio: ½ teaspoon celery salt = roughly 1 stalk of celery (reduce other salt in recipe as we’ve got the seasoning ticked off with this ingredient)
12. Lovage
Lovage is sometimes called “love parsley” and can be found at specialty markets or grown at home. This little herb has a flavor that is really similar to celery. Again, it’s another substitute for when flavor is more important than its crunch.
- Flavor profile: Strong celery-like flavor
- Texture: Leaves are tender, stems are slightly crisp
- Best uses: Soups, stews, and salads
- Substitution ratio: Use in equal amounts as celery
Best Substitutes For Different Recipe Types
Ok, so I hope you found those substitutes useful! Now, let’s break down which recipes call for different celery substitutes, so you always know where to turn and what to buy when in need. Here’s my quick guide to help you choose:
For soups and stews:
- Fennel bulb
- Celery root (celeriac)
- Carrots
- Green bell pepper
- Celery seed (for flavor only)
For raw salads:
- Jicama
- Cucumber
- Fennel bulb
- Celery root (celeriac)
- Water chestnuts
- Green apple
- Bok choy stems
For stuffing:
- Fennel bulb
- Green bell pepper
- Carrots
- Celery root (celeriac)
- Celery seed (combined with a crunchy vegetable)
For stir-fries:
- Water chestnuts
- Bok choy stems
- Green bell pepper
- Carrots
- Jicama (briefly cooked)
As I mentioned at the start, the best substitute often depends on whether you’re trying to replace celery’s crunch, its flavor, or both. For example, if crunch is most important, water chestnuts or jicama might be best. If flavor is the priority, celery seed or lovage would be my go-to’s!
Using Celery Seed As A Substitute
Celery seed is probably one of the most versatile and easy ways to substitute celery when you need the flavor without the texture. Here’s how to use it effectively:
- Proper measurement: Use about ¼ teaspoon of celery seed to replace the flavor of one celery stalk. Adjust according to your taste preferences.
- Timing matters: Be sure to add celery seed early in the cooking process to allow its flavor to infuse throughout the dish.
- Combining for texture: If you need both flavor and texture, combine celery seed with a crunchy vegetable like carrots or jicama.
- Storage tip: Store celery seed in a cool, dark place to maintain its potency. Properly stored, it can last up to 3 years!
Celery seed works particularly well in soups, stews, and dressings where celery’s flavor is desired but its texture isn’t crucial. It’s also an excellent addition to spice blends and rubs.
Replacing Celery In Mirepoix And Other Flavor Bases
This stunning combination of onions, carrots, and celery, forms the flavor foundation of so many soups, stews, and sauces. But, don’t worry, when celery isn’t available, you can still create a flavorful baase. Here are my top suggestions on how to use alternatives to create a variation of mirepoix:
Option 1: Fennel + onion + carrot
This combination maintains the aromatic quality of traditional mirepoix while adding a slight anise note from the fennel.
Option 2: Green bell pepper + onion + carrot
This is similar to the “holy trinity” used in Cajun cooking and provides a good balance of flavors.
Option 3: Leek + onion + carrot
Leeks add a mild onion flavor that works well with the other aromatics.
Option 4: Celery seed + onion + carrot
When you have no fresh celery substitute, adding celery seed to the onions and carrots can provide the celery flavor component.
The goal here is to maintain the aromatic quality that celery brings to the mix. Simply sauté your chosen substitute along with the onions and carrots to build a flavorful foundation for your dish.
Choosing The Right Substitute For Your Recipe
To round out this article, I want to share my guide for how I choose alternatives. So, when selecting a celery substitute, try and consider these four things:
- Cooking method: Will the substitute be eaten raw or cooked? Some alternatives like cucumber work well raw but can fall apart when cooked for long periods of time.
- Flavor impact: Is celery a background flavor or a key component of your dish? This determines whether you need a mild substitute or something with more presence.
- Texture: Does your recipe depend on celery’s crunch, or is its flavor more important? This deffo helps narrow down your options.
- Available ingredients: It might sound like a no brainer, but I really try and choose substitutes that are readily available and in season, rather than hunting for specialty items.
No substitute is going to perfectly match celery’s unique combination of flavor and texture, but many can come close enough to save and maybe even enhance your recipe.
Enjoying New Flavors With Easy Swaps
I really think substituting ingredients often leads to discovering new flavor combinations you might enjoy even more than the original. It’s also a great way of expanding your cooking knowledge and “ingredient vocab”…so don’t be afraid to experiment with these celery alternatives. You might find that water chestnuts add a delightful crunch to your chicken salad or that fennel brings an interesting dimension to your soup – just enjoy the process!!
For more budget-friendly recipe ideas and creative ingredient swaps, check out my full cupboard of recipes. Or if all this talk of celery has made you want to try the real deal, why not have a go at my favorite celery recipes below:
FAQS
Use about ¼ teaspoon of celery seed to replace one stalk of celery when you need the flavor but not the texture. Celery seed has a concentrated flavor, so start with this amount and adjust to taste.
Fennel bulb is the best all-around substitute for celery in soup in my opinion, providing similar texture and a complementary flavor that mellows with cooking. For flavor without texture, celery seed works well, while water chestnuts are excellent when you need something that stays crunchy.
Yes, celery salt can replace celery when you need its flavor but not its texture. Use about ½ teaspoon of celery salt in place of one celery stalk, and reduce other salt in your recipe accordingly since celery salt contains both celery seed and salt.
Fennel bulb is most similar to celery in terms of texture and cooking properties, though it has a mild anise flavor rather than celery’s grassy taste. For raw applications, jicama provides a similar crunch with a neutral flavor.
Other Dishes You Might Enjoy
12 Best Celery Substitutes For Every Recipe
12 Substitutes for celery with versatile options, from fennel and jicama to water chestnuts, perfect for soups, salads, stuffing and more.
Instructions
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Browse all of the celery substitutes further up in the blog and pick an alternative you’d like to use.
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Make the chosen dish or create a recipe from the ingredient chosen.
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Serve up with any sides you like and enjoy!
Nutrition
Calories: 2kcalCarbohydrates: 0.2gProtein: 0.2gFat: 0.1gSodium: 4mgPotassium: -1mgCalcium: 1mgIron: 0.01mg
