The celery

Celeriac

Identity card

At first glance it looks like a large beige bulb with a dented and irregular appearance. It can weigh between 600 g and 1 kg and have a diameter between 15 and 25 cm. It must be heavy and firm, without deep cuts.

How to prepare it

First of all you need to cut the stem and, if there are still the roots. At this point you can peel your celeriac and remove the knots. To prevent it from turning black in contact with the air, rub it with half a lemon. Finally, cut it as required by the recipe you intend to make.

How to cook it

The classic recipe consists of grating it and mixing it still raw with the mayonnaise. You can also eat it simply in salads, but its strong and slightly bitter taste is likely to hide that of the other ingredients.

If you prefer it cooked, you can make it into a soup, a velvety or a puree, or you can use it as an accompaniment in a julienne of vegetables (carrots, courgettes and celery cut into sticks).

How to use it

- In mashed potatoes, mixed with potatoes and with a pinch of nutmeg.

- In a velvety, flavored with orange zest.

- Roasted in the oven, topped with soy sauce.

- As a side dish for meat, fish or duck.

Celery from the coast(photo)

Identity card

To the naked eye it resembles a fennel bulb from which long and straight stems with leaves start. A fresh celery must have green and quite dark leaves, a white bulb and straight, hard stalks.

How to prepare it

It is better to peel it, to remove the parts that are too fibrous that could leave "threads" in the mouth. Then cut it according to the recipe you want to make.

How to cook it

Nothing is thrown away from celery! The stems and the foot can be eaten cooked or raw, alone or accompanied by other vegetables. The leaves are used as aromatic herbs.

Celery is particularly appreciated for preparing soups, meat or vegetable broths… Its very penetrating aroma, bitter and acid at the same time, gives food a sensation of freshness.

How to use it

- In salads, with an orange dressing.
- As a side dish for red or white meat and fish.
- Stir-fried with a little honey.
- Sauteed in the wok with rice noodles.

- To flavor the meat broth.

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