In our country, the harvest and sale season for celery extends during the four months between December and March, so we already have it in the markets at a very good price. Therefore, we have selected these seven flavorful recipes to enjoy celery at the best time of its season.
As this vegetable is healthy, light and satiating, it is perfect to help in the diet season, what we will have to take into account in a few days, when we end up half filled with the banquets of the Christmas festivities.
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Celery, characteristics and nutritional properties
exist different varieties of celeryThe best known being white celery and green celery, as well as a relative, celeriac or celery root, of which the underground bulb is consumed. This vegetable is very rich in water and is a good source of fiber. It contains antioxidant vitamins and some minerals such as potassium, sodium or calcium.
Its consumption provides very few calories, less than 15 kcal per 100 g, so it is considered a suitable food for diets that seek weight loss, within a controlled diet, physical exercise and medical control. It also has diuretic and satiating properties.
How to use celery in the kitchen
In raw, this delicious and fragrant ingredient is great as a snack, simply biting into it as if it were an energy bar that provides hardly any calories. It works very well to accompany dips and spreadable creams, so it is common to use it with this type of appetizer, alternating it with peeled carrots.
Cooked, it is very aromatic so it is enough to use a small amount of its stem to get perfume stews, soups and roasts, being an integral part of many sauces, broths and basic funds in the kitchen.
The only precaution so that when we eat it we do not find any discomfort, is remove the strands that it has on its surface, which are easily removed by stretching them with a knife or kitchen lace.
Use of celery
The white part of the celery, the stalk with its characteristic wavy shape, is the most valued part of this plant, where most of its flavor and aroma are concentrated. However, we can also take advantage of the green part, the one with the leaves as we explain here.
Celery leaves, they are perfect for making a pesto sauce very aromatic, they also serve us to make a celery salt with which to give an extra touch of flavor to baked or grilled fish and finally to prepare a vinaigrette that flavor our salads.
Due to its high water content, celery is not good to freeze, since when defrosting it we will find the stems soft and with little flavor. It is preferable dehydrate it by drying it in the oven or prepare a sauce with this ingredient that later yes it can be frozen.
Seven recipes to take advantage of celery in the kitchen
As you will see below, celery is a very versatile ingredient that we can use in all kinds of recipes as varied as the seven that we propose on this occasion: pasta sauces, salads, fish stews, stuffed roast beef and even a famous cocktail. There are many possibilities to enjoy celery in the kitchen.
1. The authentic recipe for Bolognese sauce
We start by chopping the carrot, celery and garlic into very small pieces. The onion is also cut into very fine brunoise, so that all vegetables are thus similar in size to meat, so that they do not stand out from it. We poach them with olive oil for ten minutes over low heat. We add the minced meat. When the minced meat has changed color, add the white wine and let it evaporate while we stir.
Later add the tomato, chopped into pieces, a glass of water and the tomato concentrate, letting everything cook for about twenty more minutes. Although it appears to be done already, the tradition to make a good Bolognese sauce requires a long cooking time. That is why we are going to let our Bolognese simmer for at least 1 hour and a half more, totaling two hours.
So that the sauce does not stay dry in such a long cooking, we can add water, broth or wine when we see that it is drying a lot. There are even classic recipes that add a little milk. Remember that the goal IS to get a thick sauce of stewed meat and vegetables, slightly linked by a little tomato and it IS NOT to prepare a tomato sauce with sprinkles.
Another important thing is that contrary to our usual custom, the Bolognese sauce is not usually served with spaghetti but with other long but wide pasta such as fettuccini or papardelle, which are ideal to accompany this sauce. In addition, this sauce if you have any leftovers is perfect for making meat patties or meat pies covered in mashed potatoes.
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2. Moroccan crispy salad
- Ingredients: 1 Red pepper, 1 Green pepper, 1 Red onion, 1 Chilli pepper, 1 Large celery, Fresh parsley a bunch, Fresh mint a handful of leaves, Extra virgin olive oil, 30 ml, Lime or lemon juice, salt and Pepper ground black.
- Elaboration: Wash well and dry all vegetables. Chop the peppers well, discarding the seeds. Also finely chop the red onion and celery, peeling the filaments if necessary. Open the chilli, remove the seeds and chop very finely. Mix all the vegetables in a large bowl. Chop the parsley and mint well and add them to the mixture. Season to taste and season with olive oil and freshly squeezed lime or lemon juice.
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3. Cod stewed with vegetables
- Ingredients: 350 g of desalted cod, 1 large chives, 2 garlic cloves, 1 branch of celery, 1 small red pepper, 1 small green pepper, 5 medium potatoes, 2 bay leaves, 3 tomatoes in natural preserve, chorizo pepper pulp , 50 ml, Sweet paprika to taste, Vegetable broth or necessary water, Ground black pepper, Salt, Extra virgin olive oil, Fresh parsley to serve (to taste), 1 small or 1/2 large zucchini
- Elaboration: Desalt the cod properly well in advance if we have bought it salted. Thoroughly clean skin and bones, and crumble or cut into pieces in one bite, if necessary. Reserve. Wash all the vegetables very well. Finely chop the chives and garlic cloves, chop the celery and cut the peppers without the seeds into small cubes. Cut the zucchini into thick slices -or half moons- and peel the potatoes. Heat a base of olive oil in a saucepan and sauté the chives with a pinch of salt. Add the garlic and bay leaf when it has taken color, stir a little and add the peppers and celery. Cook for a couple of minutes and add the crushed tomatoes and the chorizo pepper pulp. Cook for about four or five minutes and add the zucchini, the cascaded potatoes, the paprika and a pinch of salt. Stir well, cover with water or broth, bring to a boil, cover and lower the heat. Cook for 20-30 minutes, or until the potatoes are very tender. Monitor the liquid level. Towards the end of cooking, add the cod, stir to integrate it well and correct the liquid level if necessary. Cook a few more minutes, until the fish is done. If it is very liquid, cook over a high heat uncovered a little at the end. Serve with chopped parsley.
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4. Waldorf salad
- Ingredients: 2 Lettuce head, 2 branches Celery, 1 Granny Smith Apple, Peeled and toasted walnuts, 60 g, 60 Sultana raisins (optional), 1 Egg yolk, Mayonnaise, 60 g, Evaporated milk, 25 g
- Elaboration: We toast the walnuts in a pan and reserve while they cool. We mix the egg yolk with the mayonnaise and the evaporated milk. Cut the celery into strips and the apples into sticks. We mix with the sauce. We wash the lettuce buds, remove the outer leaves and place the best leaves at the base of a serving dish. We place the chopped walnuts on top and, if using them, also the raisins. We can keep in the fridge for a couple of hours or serve immediately. To taste.
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5. Stuffed loin garnished with candied endives
- Ingredients: 50 g of Celery (the white part of the stem), 70 g of Butter, 70 g of diced bacon, 200 g Onion, 150 g Apple, 90 g, Pitted prunes, 50 g, Brown sugar, Breadcrumbs 3 tablespoons, Fresh parsley 8 sprigs, Salt, Ground black pepper, 1 kg Pork loin in one piece, Extra virgin olive oil 2 tablespoons, Liquid caramel 1 tablespoon, Endives cut in half lengthwise, 4, Carrot 50 g, Broth of meat, 600 g, herb tie (bay leaf, thyme, rosemary, etc)
- Elaboration: The first thing is to prepare the pork tenderloin. With a ham knife (long and narrow blade), we cross the loin longitudinally through the center. Cut a 5 cm diameter cylinder in the center of the loin and remove the excess meat. We can also ask the butcher to prepare it for us. Put 30 g of butter and the bacon cubes in the glass and fry for 5 min / 120ºC / speed spoon. We remove the bacon and leave the butter in the glass. Add the chopped celery and 60 g of chopped onion, chop 3 sec / speed 5 and fry 5 min / 120º / reverse turn / spoon speed. Add the peeled and diced apple, the chopped plums and the brown sugar and fry for 6 min / 120º / reverse turn / spoon speed. Add the reserved bacon, breadcrumbs, chopped parsley, salt and pepper. Mix 1 min / 100ºC / speed 1. Remove the filling to a bowl and let it cool completely for a minimum of 2 hours. We put the filling inside the loin, on both sides and tie with a kitchen string so that the filling does not come out. Season with salt and pepper. Heat 20 g of butter and 1 tablespoon of oil in a pan and brown the tenderloin on all sides. We place it on plastic wrap, water it with the caramel and wrap it with the film. In the same pan, melt 20 g of butter and brown the previously seasoned endives. We put them in a large roasting bag and close. We put the bag with the endives and the meat wrapped in film inside the Varoma container, cover and reserve …