Is it possible to stew celery? Healing properties of celery. Recipes for original dishes. Recipe for cooking with spices in the oven
Celery is a very popular product in Western countries, and much less common here. Many people prefer not to mess with it, buying more familiar vegetables, but in vain, because it is very useful and worth it to become one of the products regularly appearing in the diet. So, let's see what traditional dishes celery can be used in and what special things you can cook with it.
Celery has been used since ancient times as a medicinal plant, and it was only invented to be used as food in Europe in the 18th century. In addition to its use in folk medicine, celery was also used in ancient times as a “lucky talisman”: along with garlic and onions, it was hung in rooms, believing that it brought happiness. Well, in Ancient Greece, wreaths were made from celery for the winners of competitions, and they also decorated tombs with it. In the USA, where this vegetable is extremely popular today, it began to be consumed in the 19th century.
The celery capital of the world is Arvada, Colorado, USA.
Celery has long been known in our country, but it can hardly be called widely popular. Only about 5-10 years ago it began to appear everywhere on vegetable shelves in supermarkets, which is explained by the growing fashion for healthy eating, and before it could not be found in every store. However, when they see celery on the counter, very few people buy it, not knowing what can be cooked with it and why eat it at all, since there are many other more common vegetables.
But you really need to eat celery: it is extremely healthy due to its high content of vitamins C, A, B1, B2, B6, phosphorus, potassium, etc. Regular consumption of celery helps improve immunity, strengthen the cardiovascular system and bones, reduce cholesterol levels, and normalize water-salt and acid-base balance.
Celery, among other beneficial properties, has a positive effect on the functioning of the genitourinary system, and therefore is considered an excellent aphrodisiac.
This variety of beneficial properties makes celery one of the most worthy candidates for inclusion in the daily diet. In terms of the content of nutrients, it leaves far behind many popular vegetables that are in great demand in our country. By the way, the word “vegetable” is the answer to the question of how celery can be cooked: like any other vegetables, it can be used for salads, as well as boiled, stewed, baked, fried, added to soups and main courses.
“Three-faced” celery – what to buy?
On sale today you can see 3 “types” of celery: root, stems and greens, which are essentially three components of the plant. Different parts can be used in different ways:
Celery root is used to prepare a wide variety of dishes from soups to casseroles; it can be stewed, boiled, baked, put in salads, dried and used as a seasoning for vegetable stews and soups;
Celery stalks, crispy and juicy, can be eaten raw, including added to salads or eaten as an independent snack, and also used for making juices and a wide variety of first and second courses;
Celery leaves are usually used for salads and as a seasoning in dried form.
When buying a celery root, knock on it: if the sound is loud, it means it is empty inside; when you knock on a good root, the sound will be dull. At any time of the year, celery root contains a lot of vitamins and nutrients; it can be bought all year round. It is better to store root celery in the refrigerator, wrapped in foil.
Where to add celery: using the vegetable in traditional dishes
The simplest option: add celery to a simple “tomato + cucumber” salad, which so often appears in our diet in the summer. However, in general, the number of salads that can be prepared with it is huge. The most popular combinations are:
Petiole celery and soft or hard cheese in 1:1 proportions, seasoned with olive oil;
Petiole celery and cucumbers in a 1:1 ratio, avocado and olive oil as a dressing;
Celery root and carrots in 1:1 proportions, parsley root and lemon juice + vegetable oil as a dressing;
Grated celery root with mustard and heavy cream dressing.
A very original salad can be prepared by mixing rhubarb with celery, which is similar in structure, to create a sour-salty salad that can be seasoned with oil, lemon juice, mustard, sour cream or other sauce to taste.
As for various soups, celery root can be added to borscht and cabbage soup along with other roots, and with the stems you can prepare a delicious pickle with pearl barley. Often, pureed soups are prepared with celery roots or stalks, boiled with other vegetables and mashed. In general, due to the fact that soups with celery are quite light, they are an excellent option for first courses in the hot season. You can combine celery in soups with broccoli, regular cabbage, beans, tomatoes and many other vegetables.
Listing the options for second courses that can be prepared with celery is a topic for a separate discussion, because there are very, very many such dishes: vegetable stews, side dishes, casseroles, lobio, mousses, purees, etc. You can prepare both independent dishes and side dishes from celery; you can combine it with seafood, meat, poultry, leeks, avocados, cheese, mushrooms, carrots, cabbage, potatoes, peppers, herbs, apples and many, many other products.
Recipe for pickle with celery and pearl barley
You will need: 1.5 liters of chicken/vegetable broth, 300 g of stalked celery, 100 g of pearl barley, 2 bay leaves, red onions and boiled eggs, 6 tbsp. vegetable oil, 1 bunch of green onions, zucchini to taste, pepper, salt, sour cream.
How to cook pickle with celery. Rinse the pearl barley with hot water until the water is clear, pour boiling water in a ratio of 1 part cereal to 3 parts water, simmer for half an hour over low heat, place in a colander. Cut the onion, zucchini, celery into cubes, fry in oil for 3-4 minutes in a thick-bottomed pan, pour in the hot broth, add pearl barley, boil for 7-10 minutes, add salt and pepper, season the pickle with bay leaves. Before serving, add chopped green onions, boiled egg quarters and season the soup with sour cream.
Celery puree recipe
You will need: 6 celery roots, 2 hard-boiled eggs, ½ cup milk, 2 tbsp. vegetable oil, 1 tbsp. wheat flour, salt.
How to make celery puree. Peel the roots, cut them into arbitrary slices, boil in salted water, drain the water, leaving a little broth. Rub or crush the celery into a puree, add flour, fry it in oil and dilute with a small amount of the broth left after cooking, milk, salt and mix, bring the puree to a boil. Serve the puree with hard-boiled eggs, cut into slices.
Celery Casserole Recipe
You will need: 4 celery roots, 1 cup sour cream, 2 tbsp. grated cheese, 1 tbsp. wheat flour, salt.
How to make celery casserole. Peel the roots, cut into strips, add water, add salt, boil until soft, drain the liquid, place the boiled vegetable in a greased form and pour in sour cream mixed with flour, sprinkle with cheese on top, bake in the oven until tender.
Celery, cabbage and apple salad
You will need: 100 g each of apples, celery root and white cabbage, 1 tbsp. vinegar, vegetable oil, wine, sugar and salt to taste.
How to make a salad with celery. Cut the apple into strips, removing the seeds from it, and cabbage, grate the celery, poach it or use it fresh. Combine the apple with cabbage and celery, season the salad with vinegar, wine and oil, sugar and salt to taste, mix and serve.
Celery, mushroom and sweet pepper salad
You will need: 300 g of fresh mushrooms, 200 g of celery root, 50 g of lard, 5 cloves of garlic, 3 sweet peppers, ½ cup of vegetable oil, 2-3 tbsp. wine, 1 tbsp. vinegar, pepper, salt.
How to make celery salad. Grind the garlic with salt, finely chop the lard into cubes, peel and wash the mushrooms, dry them finely and fry in oil. Add garlic and lard to the fried mushrooms, fry together for 3-5 minutes, pour in wine, simmer for 5-7 minutes over low heat. Peel and cut the celery root into small strips, prepare the peppers and cut them into strips, combine all the prepared ingredients, season with vinegar, pepper, add oil, mix and serve the salad.
You can cook delicious traditional and original dishes with celery, try it - this vegetable should be present in the diet of every person who strives for proper and nutritious nutrition.
Celery is stewed for 25 minutes over low heat.
Celery in soy sauce
Products
Celery stalks (including green part) - 8 pieces
Soy sauce - 3 tablespoons
Sherry (dry) or sake - 3 tablespoons
Sunflower (or olive) oil - 2 tablespoons
Sugar - 2 teaspoons
How to cook stewed celery in soy sauce
1. Peel and cut the celery stalks into 2cm pieces.
2. Boil celery in water until semi-soft (7 minutes).
3. Drain the celery in a colander.
4. Heat a frying pan and add oil.
5. Place celery, sake (or sherry), sugar and soy sauce in a frying pan or saucepan.
6. Simmer over medium heat, stirring, until the liquid boils away (15 minutes).
Celery with vegetables
Products
Celery root - 600 grams
Fresh tomatoes - 200 grams
Carrots - 160 grams
Onion - 120 grams
Meat broth - 200 grams
Butter - 50 grams
Pepper, salt - to taste
How to stew celery with vegetables
1. Wash and peel the vegetables.
2. Cut the celery into 5 cm long pieces.
3. Cut the carrots into strips.
4. Chop the onion into small cubes.
5. Peel the tomatoes and cut them into quarters.
6. Heat the oil in a frying pan and sauté the onions and carrots (without letting them brown).
7. Place all ingredients in a saucepan and add broth.
8. Simmer for 1 hour over low heat.
Traditional Turkish cold appetizer made from celery root stewed in olive oil with onions, carrots and potatoes. A very tasty and nutritious dish! Fits perfectly into the diet of vegetarians. Moreover, it is very easy to prepare.
Ingredients:
- 1 large celery root
- 1 medium onion
- 1 medium carrot
- 1 medium potato
- 3-4 tbsp. olive oil
- 0.5 tbsp. water
- juice of half a lemon
- juice of 2 small tangerines (or a piece of sugar)
- salt to taste
Peel the onions, carrots and potatoes, wash and cut into cubes. Smaller onions, larger carrots and potatoes.
Fry the onion in heated olive oil over high heat until golden brown, stirring constantly. Add carrots, celery and potatoes one at a time. Don't forget to stir for a minute or two after each ingredient. You can remove the celery from the lemon water in portions directly with your hands or drain it.
Add half a glass of water to the pan. Salt, squeeze out a few drops of lemon juice and the juice of 2 tangerines. If there are no tangerines, add sugar. Stir and bring to a boil. Close the lid tightly and simmer on the smallest burner over low heat for 20-25 minutes, depending on the size of the vegetables.
After 20 minutes, check for readiness. The vegetables should become soft, but elastic and not mushy. There should be some liquid left at the bottom of the pan. If there is practically no liquid left and the vegetables are not ready, add a little water and put the lid back on for about 5 minutes. Are you ready? Turn off the heat and leave to cool for an hour, covered, if time permits. If not, immediately put it in a shallow salad bowl and cool on the countertop. Serve cold. Bon appetit!
Today I will share with you a simple recipe for making stewed celery with vegetables. This dish always turns out incredibly tasty, aromatic, healthy and very appetizing. Celery with vegetables, hot stewed, can be used as a side dish for meat and fish dishes, and cold - as a vegetable appetizer. In the recipe we use only its stems and this gives an extraordinary aroma to this dish. It is prepared very quickly and very simply, well suited for meals during fasting. And even if you are not a fan of celery, I still advise you to try stewing it, you will probably change your mind.
Ingredients:
- 3 - 4 celery stalks
- 2 carrots
- 2 onions
- 2 tomatoes
- salt, pepper, seasonings to taste
- a little vegetable or olive oil
Cooking method
Three carrots on a Korean grater or chop into thin strips, start frying first in a small amount of vegetable or olive oil. Then add the onion, cut into thin half rings, and then the chopped tomatoes. If desired, you can first remove the skin from the tomatoes. When the tomatoes give juice, add celery stalks to the vegetables, which we cut into small slices. Salt, pepper, and simmer the vegetables for literally 10 - 15 minutes. Bon appetit.
Traditional Turkish cold appetizer made from celery root stewed in olive oil with onions, carrots and potatoes. A very tasty and nutritious dish! Fits perfectly into the diet of vegetarians. Moreover, it is very easy to prepare.
Ingredients:
- 1 large celery root
- 1 medium onion
- 1 medium carrot
- 1 medium potato
- 3-4 tbsp. olive oil
- 0.5 tbsp. water
- juice of half a lemon
- juice of 2 small tangerines (or a piece of sugar)
- salt to taste
Peel the onions, carrots and potatoes, wash and cut into cubes. Smaller onions, larger carrots and potatoes.
Fry the onion in heated olive oil over high heat until golden brown, stirring constantly. Add carrots, celery and potatoes one at a time. Don't forget to stir for a minute or two after each ingredient. You can remove the celery from the lemon water in portions directly with your hands or drain it.
Add half a glass of water to the pan. Salt, squeeze out a few drops of lemon juice and the juice of 2 tangerines. If there are no tangerines, add sugar. Stir and bring to a boil. Close the lid tightly and simmer on the smallest burner over low heat for 20-25 minutes, depending on the size of the vegetables.
After 20 minutes, check for readiness. The vegetables should become soft, but elastic and not mushy. There should be some liquid left at the bottom of the pan. If there is practically no liquid left and the vegetables are not ready, add a little water and put the lid back on for about 5 minutes. Are you ready? Turn off the heat and leave to cool for an hour, covered, if time permits. If not, immediately put it in a shallow salad bowl and cool on the countertop. Serve cold. Bon appetit!
