Hand drawn image of Celery

Celery

Apium graveolens var. rapaceum

Celery is a wonderfully versatile veg and a bit of an unsung hero in the kitchen. Chop raw for crudités, slice for salads, use in stir-fries, or as a base for soups, stews and stocks. With a few of these crunchy, flavourful stalks, the kitchen’s your oyster.

Image of Celery being produced

In the kitchen

Storage

Store in the fridge and it should keep well for a week. Will keep for two weeks if just being used in stocks, stews and sauces.

Prep & Cooking tips

Just cut the ribs away from the root as and when you need one. Wash and slice to your needs. The inner ribs are more tender and sweet. The outer ribs and root end are best for the cooking pot. The leaves can be saved to add to salads and slaws or chopped as a garnish.

Often eaten raw as a crudité or sliced into a salad. Celery can be cooked and braised as a veg on its own but is more often part of a mirepoix/soffritto - the mix of onions, carrots and celery that form the base of many a stock, ragú or soup. An oft unsung workhorse of the kitchen.

Easy ideas

  1. Raw Well, obviously… But there is a lot more to it than a crudité. Try a Waldorf inspired salad of diced celery, apple and walnuts. Throw some angled slices into a winter slaw with some carrot, fennel, red cabbage and shallots. Never forget the simple charm of a cold celery stick dipped in a little flaked sea salt or with crumbs of sharp cheddar. The tender central stalks are best for uncooked consumption.

  2. Braised Cook it in large pieces with some butter, white wine and light stock until tender and giving, about 40 mins; delicious as a side. You’ll get the same effect by using it as a trivet for sitting a roasting joint on: it will soak up all the roasting juices, serve it rather than discarding. Braised celery is also good baked with a little cream, parmesan and breadcrumbs as a gratin.

  3. Soup So often the base, but rarely the star. Celery soup is simple and comforting. Finely dice it and sweat it down with some onion, garlic and simmer in good stock. Liquidise well to remove any stringiness. Finish with a little cream if you care to, maybe some finely diced apple to garnish.

Goes well with

Cheese (Blue cheese, Cheddar, Brie)

Nuts (Hazelnuts, Walnuts)

Herbs (particularly tarragon and parsley)

Apple

Bacon and ham

Carrot

Chicken

Cream

Grapes

Mayonnaise

Onion

Salad leaves

Tomato

Celery recipes

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In the field

Seasonality

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