Don’t overlook that bunch of celery in your fridge! This Creamed Celery recipe turns fresh celery into a cozy, homemade side dish with a buttery milk sauce. The celery cooks until tender and gets coated in a creamy sauce made with just a few simple ingredients.
Creamed Celery (Let’s Give Celery Its Moment!)
You know when you’re standing in front of the fridge, staring at that bunch of celery you bought last week, wondering what the heck you’re going to do with it? Well, here you go! We’re taking that celery and making it the STAR of dinner tonight! This Creamed Celery with Butter and Milk is one of those simple recipes that makes you wonder why you haven’t been cooking celery like this all along.
Usually celery is just hanging out in the background of soups and stews, but not today! We cook it until it’s nice and tender, then coat it in a buttery, creamy milk sauce. No heavy cream needed, just butter, milk, and a little flour to thicken everything up. It’s simple, homemade, and honestly, a pretty delicious way to use up a whole bunch of celery.
This creamed celery makes an awesome side dish for just about any dinner. We especially love it with Rotisserie Chicken we make in the oven and some Buttery Crockpot Carrots and Amish Potato Stuffing on the side. Give me a plate of all three and I’m happy! Who knew that forgotten bunch of celery in the fridge could turn into something this good?
Tips for Making the Best Creamed Celery
- Don’t overcook the celery. You want it tender but still holding its shape, not mushy. About 8–10 minutes of boiling should do it.
- Drain the celery well. Too much leftover water can make your creamy sauce thin.
- Whisk the milk in slowly. This helps keep the sauce smooth and prevents lumps.
- Sauce too thick? Add a splash of milk and stir until it’s the consistency you like.
- Use whole milk. It gives the sauce a richer, creamier texture without needing heavy cream.
Let’s Make My Creamy Celery!
Cut celery up into pieces.
Cook the celery in water until it’s tender – but NOT MUSHY!
Make the cream sauce in a skillet.
Add the celery into the skillet and give it a good stir to coat it in the cream sauce.
Serve and enjoy and be amazed that celery can taste this good!
How to Store and Reheat Creamed Celery
Refrigerator: Allow leftover creamed celery to cool before transferring to an airtight container. Store in the refrigerator for up to 3–4 days.
Reheat: Warm in a saucepan over low heat, stirring occasionally. Add a splash of milk if the sauce has thickened too much in the refrigerator. You can also microwave it in short intervals, stirring between each one.
Can you freeze it? I wouldn’t recommend freezing this recipe. Milk-based sauces can separate and become grainy when thawed, so this one is best enjoyed fresh or refrigerated.
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Creamed Celery with Butter and Milk
PrintIngredients
- 1 large bunch celery about 8–10 stalks
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- Wash celery and cut into 1/2-inch pieces.
- Bring a pot of lightly salted water to a boil. Add celery and cook for 8–10 minutes, until tender but not mushy. Drain well.
- In a large skillet or saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly pour in milk, whisking continuously until smooth. Cook for 3–5 minutes, until the sauce thickens. Stir in salt, pepper and onion powder.
- Add cooked celery and gently stir until completely coated in the creamy sauce. Cook for another 2–3 minutes until heated through.
- Serve warm. Enjoy this delicious side dish!
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