In the kitchen
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.
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.
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.
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)
Bacon and ham
Serves: 2 Total time: 40 min
Pork escalopes and braised celery
Serves: 2 Total time: 55 min
Serves: 3 Total time: 20 min
Bloody orange Mary
Serves: 1 Total time: 5 min
Serves: 12 Total time: 1h 15 min
Grilled leek and blue cheese salad with apples, celery and hazelnuts
Serves: 4 Total time: 25 min
In the field
Meet the grower: Riverford on Wash Farm , Buckfastleigh, Devon
Riverford founder Guy Singh-Watson started the business at Wash Farm in South Devon in 1987, and we’ve been growing organic veg at Wash ever since.