Celery is quite an underestimated vegetable which has many beneficial ingredients. It can be consumed raw, roasted or fried. It's ideal both for your favourite Bloody Mary or for a fresh autumn appetizer with blue cheese, nuts and a glass of wine. Check out the following curious facts about the celery.
In the past, celery was used in medicine due to its many useful properties. Later it entered the culinary world as well. Celery is among the plants, which are thoroughly edible – the leaves, the root, the seeds and the stems. Every part has its place in the kitchen.
The root and the stem of the celery are used to make salads and soups, as well as for garnish. It is also irreplaceable product when preparing pickles. The leaves are mainly used as seasoning – both fresh and dry. Lovers of spicy meals will fancy the celery seeds. They can also be added to different meals and used as meat seasoning. Celery can also be included in traditional Italian meals, if you lack the proper vegetables.
When you choose the celery, it has to be firm. That way it will stay fresh longer. Ultimately, it doesn't have to be faded already, because it will not have the same great taste qualities. You can find the vegetable in different colours – from white to the different shades of the green. It's curious to pay attention to the leaf colours. The more saturated they are, the stronger the celery taste is.
Carefully examine the celery stems. If they are speckled with yellow and brown spots, do not buy it.
Celery must be kept intact – the stems shouldn't be separated from the base, in order to stay firm. Store it in a pierced nylon bag in the fridge. The recommended time for consumption in this case is 2 weeks.
There's nothing more delicious than a hot cream soup during the colder days. That's why I offer you to see who to prepare yourselves a nice celery cream soup.
- Around 5 cups of celery, diced
- ½ package of butter (around 60-70 gr)
- ½ onion
- 1 leek (white part only)
- 3 garlic cloves
- 4 cups of chicken broth
- 1/3 cup of cooking cream
- salt & pepper
- fresh parsley and green onion to garnish
- Melt the butter in a saucepan and fry the celery and the onion.
- Leave for 10 minutes, until they soften.
- Add the garlic and cover with the chicken broth.
- Leave it to boil, after that stew for around 15 minutes.
- Strain the mixture.
- Put it back in the saucepan and add the cream.
- Leave on the burner for an extra 5-10 minutes.
- Serve by sprinkling with the fresh parsley, the green onion and the freshly ground black pepper.
There is one recipe with celery for the light food lovers. Salty-sweet salad with celery, beetroot and apples.
- 4 celery stems (finely diced)
- 1 beetroot
- 2 yellow apples (Or another colour. What's important here is the sour taste)
- 1 cup of baby spinach
- 5 tbsp of ground nuts
- the juice of 1 lime
- olive oil, salt & pepper
- Tabasco is optional
- Finely cut all the products.
- Mix in a large bowl and stir.
- Before you serve, add the lime and sprinkle with the nuts.
- 3 onions
- 1 middle-sized celery
- 100 gr of carrots
- 1 lamb leg
- 1 tsp of chilli sauce
- 1 tsp of sugar
- 750 ml of meat broth
- 5 tbsp of oil
- 500 gr of potatoes
- 100 ml of cream
- 1 tbsp of soy sauce
- Salt & Pepper
Preheat the oven at 240 C. Clean and peel the celery, the carrots and the onion. Dice them well. Separate half of the celery. Place the remaining vegetables in an oiled baking dish. Sprinkle with salt and pepper. Smear the lamb leg with a mixture of 2 tbsp of oil, 1 tbsp of salt, the chilly and the sugar. Place it on top of the veggies and roast for 25 minutes in the oven.
After that lower the temperature at 120 C and pour 500 ml. Of the broth. After two hours pour the rest and leave for another hour. Boil the peeled potatoes together with the rest of the celery. Purée them by adding the soy sauce and the cream, as well as some salt and pepper. Serve the lamb together with the purée.
It is of high importance to preserve the taste qualities of the meal by cleaning your cooking appliances often. Keep your oven, stove and barbecue free of greased deposits and food leftovers. Most professional oven cleaning technicians in Croydon recommend that you perform this household chore twice a year.