Celery
An aromatic vegetable with crisp stalks and a fresh, slightly bitter flavour. It's a classic base for sauces, stocks, soups and salads.
What it offers and why to use it
An aromatic vegetable with crisp stalks and a fresh, slightly bitter flavour. It's a classic base for sauces, stocks, soups and salads. Wash, dry and remove any inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed or stewed.
A vegetal flavour that changes with maturity and becomes sweeter and more concentrated when roasted or sautéed.
From shopping to cooking
Choose
When buying celery, look for firm pieces of the correct variety, with a uniform colour, healthy skin and no bruising, deep wrinkles, mould or watery patches.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, refrigerate well-covered and consume within a few days.
Prepare
Wash, dry and remove any inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed or stewed.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, tomatoes, cheese, eggs, cereals, pulses and fresh herbs.
How to substitute it
If you don't have celery, substitute with a similar-textured and moist vegetable, adjusting the cooking time to avoid over-watering or drying out the dish.
Recipes with celery
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