With a few of these crunchy, flavourful stalks, the kitchen’s your oyster.
An incredibly useful and versatile veg - 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.
Country of originProduced in
- The UK
My mum, who's 83, said she hadn't enjoyed celery like that in years
How to prepare
We grow our celery slowly above ground, giving greener, sturdier stalks than you’ll find in the supermarket. It’s often better cooked than eaten raw. Sweat gently in a little oil with carrot and onion to form the classic soffritto flavour base for all sorts of stocks, soups and stews.
Keeps in fridge for a week; two if to be used in stock. Wash before eating.
Don't miss these...
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