Celery has a juicy and crunchy flesh with a mild salty flavor. Both stalks and leaves are edible, but use leaves sparingly since they have a more concentrated celery flavor.
Did you know that celery is so crunchy it is used by Hollywood special effect designers to create the sound of breaking bones in movies!?
Celery is one of the main ingredients in mirepoix, a soup staple made up of 50 percent onion, 25 percent carrot and 25 percent celery.
Celery is great for soups, but is also good for eating raw with dips or hummus, sauteing in dishes, braised with vegetable stock and wine, or baked with cream and cheese into a gratin.
Best stored uncut in a container or bag in the refrigerator.
RECIPES
Celery Gratin
1 bunch celery, thinly sliced crosswise
¾ cup grated Pecorino cheese
¾ cup heavy cream
Salt & Pepper
1 cup coarse breadcrumbs
3 tablespoons finely chopped parsley
2 tablespoons olive oil
Preheat oven to 400 degrees F. and lightly grease 4 individual or one large oven-proof casserole dish. In a bowl, mix together the celery, cream, 1/2 cup of cheese, salt and pepper. Divide the celery evenly between the dishes, or place in the larger casserole, cover, and bake until fork tender, about 30 to 35 minutes. In a small bowl, mix together the breadcrumbs, parsley, remaining cheese, and olive oil and season with salt and pepper. Sprinkle the crumb mixture over the celery and return to the oven and bake another 10 minutes or until lightly browned. https://www.italianfoodforever.com/2012/11/celery-gratin/
Savory Chicken & Vegetable Pie With Hazelnut Crust
