Celery is increasingly gaining popularity today. It is actively used in weight loss programs, but few people know how to prepare this unusual plant. Celery is eaten fried, steamed, pickled and boiled. We invite you to get acquainted with the best recipes for pickled vegetables, with methods for preparing puree and celery stalks.
The benefits and harms of celery
Celery is very common in the West; in our country it is used much less. More recently, this product has begun to appear in supermarkets, but it is not in great demand. Meanwhile, this unusual vegetable is considered one of the healthiest.
It contains B vitamins and vitamins A, C, and is a source of minerals such as potassium and phosphorus. Periodic consumption of celery normalizes the functioning of the cardiovascular system, destroys and removes excess cholesterol, and works to strengthen the immune system. In addition, this green vegetable is considered an aphrodisiac, because it normalizes the functioning of the genitourinary system.
Advice. All parts of the plant can be consumed: root, stem and leaves. The root and stem are used like vegetables that are familiar to us, and the stems can also be eaten raw. But the leaves are most often sold dried, as a seasoning.
This unusual vegetable can be prepared in the usual ways: boiling, frying, stewing and baking.
How to make celery puree
Celery is often added to other dishes because it has a distinct flavor. But in the form of a puree, the vegetable is most delicious; it is softened by heat treatment and the taste of milk. In addition, green vegetable puree is low in calories and has a low glycemic index. It is actively used in dietary nutrition, replacing regular potatoes with celery. A large portion of delicious puree can be prepared from 1 kg. celery root, cream (200 ml.) and garlic (2 cloves).
Cooking steps:
- You need to start with actions familiar to any housewife. Wash the celery root and peel it. Don't be alarmed by the strong smell; it will become much weaker as it cooks.
- Next, cut the root into cubes.
- Place the cubes in a saucepan and add a small amount of water. The liquid should not cover the vegetable completely.
- You need to cook for 20-30 minutes. until the root becomes soft.
- Next, we treat the celery as with a regular puree. You need to salt it, add garlic and cream and grind in a blender. Add greens if desired. The mass should be homogeneous, soft and very tasty!
Pickled celery recipe
This recipe only takes 10-15 minutes to prepare and does not require any special ingredients. The main thing is to stock up on celery root itself. Ingredients for a delicious dish:
- 1 kg. celery root;
- ½ l. hot red pepper;
- 2 tsp. salt;
- 2 tbsp. l. Sahara;
- 5 tbsp. l. vinegar;
- 1 bell pepper;
- sunflower or olive oil;
- 4 tbsp. l. soy sauce.
How to pickle celery:
- Wash the root, peel it and grate it. The dish will look better if you use a Korean carrot grater.
- Preparing the marinade. Heat vegetable or olive oil in a frying pan, add all the available spices and mix well.
- In 10 minutes. add vinegar and soy sauce to the spiced oil. Warm everything up together.
- Transfer the contents of the frying pan into the grated root. Place in the refrigerator overnight. During this time, the celery will be perfectly saturated with the marinade, acquiring softness and a delicate aroma.
Method for preparing celery stalks
As we have already written, the stem of a dietary vegetable can be consumed raw and thermally processed. The main thing is that it contains fiber and a lot of vitamins, and no matter how we prepare it, it will benefit the body. Primarily, green stems make excellent salads. Crispy greens go well with a variety of vegetables and seasonings and add an unusual twist to the dish.
Advice. When it comes to tender, crunchy celery stalks, cooking them is a pleasure and leaves room for imagination. The recipe can include: chicken, turkey, sunflower seeds, apples. And also raisins, grapes, boiled chicken eggs, nuts, grapefruit and orange. You can add zucchini, tomatoes, cucumbers, radishes, pumpkin and other vegetables. It is not recommended to use mayonnaise in such vitamin salads. It is best to season them with olive oil and lemon juice.
For a delicious salad with the addition of celery stalks you will need:
- 1 pack of green celery stalks;
- corn or olive oil;
- red, black pepper;
- sugar, sesame seeds, salt and soy sauce - to taste.
Cooking steps:
- Cut the cuttings crosswise.
- Add sugar, salt, spices;
- Then add soy sauce and sesame seeds
- Lastly, sprinkle the salad with oil and leave to soak for a while. This dish will surprise the most picky cooks!
If you've never tried celery, try it, it's worth it. Celery is especially useful for those who want to lose a couple of extra pounds, because you will spend more calories while cooking this vegetable than you will get while eating. An interesting vegetable will add a fresh twist to your daily diet and give new notes of taste and aroma. And dishes with the addition of celery root or stalk will delight both loved ones and guests.
Pickled celery root - video
Celery dishes - photos
Fresh celery (stems) - 520 grams
Table vinegar 9% - 200 milliliters
Water - 500 milliliters
Vegetable oil - 50-100 milliliters
Fresh garlic - 1 clove
Olives - 20-30 pieces, pitted
Salt - 1 tablespoon
Bay leaf - 2 pieces
Cloves - 3 pieces
Black peppercorns - 6 pieces
How to pickle celery in oil
1. Wash fresh celery stalks and remove leaves. Cut the celery into small pieces.
2. Chop fresh garlic: finely chop with a knife or a garlic press.
3. Prepare the marinade: pour table vinegar, chopped garlic clove, 1 tablespoon of salt, and all seasonings into water. Mix the marinade thoroughly.
4. Pour the marinade into a cooking pot. Dip the prepared celery stalks into the marinade.
5. Place the pan with the celery in the marinade over low heat. After the contents of the pan boil, cook the celery for 5 minutes.
6. Remove the pan with boiled celery from the heat and leave it indoors until it cools completely.
7. After the celery has cooled to room temperature, remove it from the marinade. Place the celery in a marinating container. When pickling celery, you can put olives at the bottom of the container, this will give the finished dish a richer taste.
8. Heat vegetable oil to a temperature of 40-50 degrees. Pour warm oil into containers with celery and olives. The oil should completely cover the vegetables.
9. Close the container with celery tightly with a lid and place in the refrigerator for 1-2 days to marinate.
10. Celery marinated in oil is ready to eat.
Fkusnofacts
- Calorie content of pickled celery - 27 kcal/100 grams.Pickled celery is edible immediately after 3 days of marinating. In addition, celery is pickled for future use. A feature of canning pickled celery for long-term storage is pre-sterilization of the jars, as well as tightly screwed lids.
Store pickled celery at 4-6 degrees, it will be good for 2 years.
The total cost of ingredients for preparing pickled celery according to our recipe will be 200 rubles. (average for Moscow as of June 2017).
For beauty, celery can be cut diagonally, so the workpiece will turn out more aesthetically pleasing.
To slightly acidify the preparation, you can add a little lemon juice.
When preparing celery, you can add spices: black and red pepper, capsicum, cilantro.
Celery is a plant widely used in both Western and Asian cooking. But for some reason our chefs ignore it. And this is very sad! Not only because this component is very healthy, but also because a variety of dishes can be prepared from celery - from salads and appetizers to soups and side dishes. Let's learn how to work with this product!
Vitamin salad
Since any business must begin with the simplest tasks, we will first of all learn how to prepare salads. Let's start with the simplest ones. For example, to prepare a salad of celery and apples, no special skills are required. A peeled small root and a large apple are rubbed and seasoned with a sauce of 60 ml of cider (can be replaced with a tablespoon of apple cider vinegar, of course) with sugar, light mustard and chopped parsley - a teaspoon of all ingredients. There is no need to worry that the dish will turn out dry - the main ingredients will provide enough juice.
with carrots
Same simple recipe. Carrots and celery in approximately equal proportions are cut into cubes, mixed with chopped nuts and poured with a mixture of oil and lemon juice in a ratio of 3 to 1.
Celery with grapes
This is a much more multi-component dish, which also requires some effort on the part of the cook. However, the result is a very tasty celery salad. The recipe is interesting both because of the combination of ingredients and the unusual dressing. Two stems are cut into small slices and sprinkled with lemon. The onion crumbles into thin rings. 0.5 cups of green grapes are cut in half; choose the least “boney” variety, since all the seeds will need to be removed. The nut kernels are lightly fried in olive oil and crushed - they should be a tablespoon. The dressing is made from lemon juice, white wine (two tablespoons each), honey and mustard (teaspoons), pepper and salt.
Waldorf salad
For this, a quarter kilogram of celery is boiled a little (just so as not to soften!) and cut into strips. The same number of apples is crumbled into cubes. Nuts (100 g) are chopped into crumbs, and all components are combined. This celery and apple salad is dressed with half a glass of mayonnaise mixed with two tablespoons of lemon juice, four tablespoons of cream and salt. Before using, Waldorf should sit in the refrigerator for a couple of hours.
Cheese salad
For this you will need stalked celery. Five pieces are cut thinly, two peeled apples into strips and a small can of peas are added to them. One hundred grams of cheese are grated and also poured into a salad with celery. The recipe recommends vegetable oil mixed with vinegar and mustard as a sauce. The dish is salted and peppered, after which it is placed on the table.
Anchovy salad
If you didn’t know, the mentioned vegetable goes well with fish, both processed and fresh. Try making fish salad with celery. The recipe includes, in addition to the specified root, pickled cucumbers, small capers and anchovies. The ratio of products is left at your discretion - select the composition to your liking. The celery is crumbled, lightly sprinkled with lemon and left for about five minutes. A couple of anchovies are cut into slices, cucumbers - into circles. Capers, if they seem disproportionate to you, can also be cut. All components are mixed, sprinkled with chopped parsley and seasoned with sour cream mixed with Dijon mustard and olive oil (5:1:3). It is necessary to add salt only after combining the ingredients, in order to take into account the taste of capers and pickles.
Omelette with celery
Don't limit yourself to just salads. You can make a wonderful breakfast with this wonderful vegetable. First, two stalks of celery are cut as thinly and as long as possible, poured with a glass of water and stewed with a piece of butter. Three eggs are beaten with half a glass of milk, added with salt and pepper, and the omelette is fried until half cooked. Then the stewed vegetable is placed in the middle and covered with the edges of the omelette (like a pie). Believe me, no one will refuse such a celery dish in the morning!
Chicken and celery
A very tempting recipe! First you need to marinate a medium-sized bird. To do this, squeeze a couple of cloves of garlic into half a glass of soy sauce and add suitable spices; the carcass is rubbed with marinade and aged for about half an hour. At this time, four potatoes, 300 grams of celery, a large carrot and a tomato are cut into medium cubes. The bird is placed in the center of the mold, vegetables are placed around it, the mold is covered with foil, and the chicken and celery are placed in the oven for three quarters of an hour. Fifteen minutes before removal, the foil can be removed to obtain a blush.
Beef with celery
Wonderful combination! You just need to calculate the time accurately, since the vegetable cooks much faster than the meat. For this celery dish, seven hundred grams of beef, cut into slices and salted, are quickly fried until beautifully tanned, filled with water or broth and stewed. The time depends on the age of the slaughtered animal: from half an hour to an hour. When the meat becomes almost soft, frying is added to it, made from chopped three stalks of celery and two onions. When ready, already removed from the heat, the beef is sprinkled with herbs and spices.
Celery puree
The magic vegetable is also suitable for preparing a side dish. Its root part is cut into pieces, boiled until soft in salted water and passed through a blender. Then cream (half a glass) is poured into the celery puree, butter is added - as much as you like (approximately a third of a pack), the mass is kneaded until the butter is melted and smooth and served with any meat.
Mashed potatoes with celery
Those who cannot imagine puree without their favorite tubers can use them too. Potatoes, celery, carrots (in a ratio of 4:2:1) are coarsely chopped and boiled in one container until fully cooked. At the end of cooking, the water is added. By masher the vegetables turn into a dense mass. Hot milk is poured into the celery and potato puree, and the mass is brought to fluffiness.
Baked celery
Baked vegetables, as you know, are the most suitable side dish. And they are combined with any meat, and are not deposited in the folds on the sides, and supply the body with vitamins, albeit to a lesser extent than fresh ones. For the described celery dish, take its middle root, cut it into slices and mix it in a deep plate with vegetable oil - so that it envelops the pieces on all sides. The form in which the celery will be baked is greased with butter, this time butter. The pieces are laid out in it, peppered and salted, and sprinkled with port wine. The vegetable will bake for about an hour. You may need to add a little water towards the end. And the dish is consumed only warm.
Pumpkin casserole
It can serve as a side dish, as an appetizer, and as a light snack. Three stalks of celery and two carrots are cut and stewed with a third of a glass of water. When they begin to soften, add slices of a kilogram of pumpkin and squares of two sweet peppers. At the same moment, sour cream (two tablespoons) and soy sauce (three tablespoons) are poured in. After adding salt and mixing, the vegetables are transferred to a mold, generously covered with grated cheese and placed in the oven for half an hour.
Cream soup
We have listed and described a variety of celery dishes - but we forgot about the first courses! Meanwhile, you can make a simply wonderful soup from the miracle roots. Two roots are cut into medium pieces and fried in vegetable oil with stirring for about a quarter of an hour. Then add slices of a large onion (you shouldn’t cut it too finely, the vegetables will still be pureed). After ten minutes, two-thirds of high-quality white wine is poured into the pan. It must be completely evaporated so that the final product does not acquire unnecessary sourness. Then add half a liter of very heavy cream and broth. After boiling, the soup is poured into a blender and blended. Next, you need to return it to the pan again, add half a glass of broth and cream and simmer for another ten minutes without boiling. Season the plates with herbs and chives and enjoy dining.
Pickled celery
Those who appreciate this vegetable can easily prepare it for the winter. The roots are washed, peeled, cut into cubes and poured into salted boiling water with the addition of citric acid (two tablespoons of salt and a pinch of acid per liter of water). After a couple of minutes of blanching, the celery is transferred to cold water; As soon as it cools down, it is strained from the water, placed in sterile jars and filled with hot marinade. For it, a liter of water is boiled with several cloves and peppercorns, after which a glass of strong vinegar is poured in. The pickled celery is pasteurized for a third of an hour. It is stored like any other winter preparation. And you can try it in two days.
Pickled leaf celery
Cooking celery using the dry method is even simpler than cooking it in brine. A kilogram of fresh, healthy, washed and dried leaves is cut into thin strips, mixed with a quarter kilogram of coarse salt and compacted tightly into jars. When the leaves release juice, the celery is rolled up with lids and put away in a dark room.
I bring to your attention a very tasty recipe from a wonderful vegetable - celery, here we will use the stalked one.
Many people have probably already heard about the wonderful properties of celery, about its so-called “negative calorie content”, in connection with this it is very useful for a healthy diet and is excellent for a diet. In addition to this property, it contains a lot of vitamins and microelements.
But not everyone loves it for its specific taste; this recipe can change the opinion of many about this healthy vegetable; even those who don’t like it like celery.
So, to prepare pickled celery we need the following products.
Wash the celery and cut into small pieces.
Add grated garlic, finely chopped herbs, star anise, sesame seeds, salt and pepper to the celery.
Add honey to lemon juice and heat for 20 seconds in the microwave. Pour over celery. Mix.
Cover with a lid and place in the refrigerator to marinate for 6 hours, longer if possible. This way it keeps well in the refrigerator for two weeks. When serving, pour any vegetable oil over the celery. This time I used flaxseed with ginger. You can add oil at the very beginning of marinating.
Pickled celery is ready!
This is such an appetizing, aromatic, tasty and healthy salad we get.
Bon appetit!!!
How to cook pickled celery
Products
Fresh celery (stems) - 400 grams
Onions - 2 pieces
Fresh garlic - 2 cloves
Hot pepper, pod - 1 piece
Water - 400 milliliters
Table vinegar 9% - 100 milliliters
Salt - 1 tablespoon
Sugar - 2 tablespoons
Bay leaf - 1 piece per container
Spices: allspice, cloves, coriander - to taste
How to pickle celery 1. Wash the celery stalks and separate them from the leaves. Cut the celery into medium pieces.
2. Place celery leaves on the bottom of the prepared marinating container. Place chopped fresh garlic, seasonings, and bay leaf on top of the leaves.
3. Wash, peel, and coarsely chop two onions. Wash the hot pepper, remove seeds and veins, cut into small longitudinal strips.
4. Place prepared and chopped celery stalks into marinating containers, add chopped onion and hot pepper evenly.
5. Boil 400 milliliters of water and fill the containers with boiling water. Steam vegetables for 2.5 minutes.
6. Pour the resulting infusion into a saucepan and place over medium heat. After the infusion boils, add salt and sugar to the water and boil for another 1.5 minutes. After the salt and sugar are completely dissolved, pour 100 milliliters of table vinegar into the marinade and remove the pan from the heat.
7. Pour marinade into a container with vegetables prepared for pickling. The liquid should completely cover the vegetables.
8. Cover the jars and cool the celery filled with marinade to room temperature.
9. Cover the cooled jars with tight lids and place in the refrigerator for 1-3 days for marinating.
10. Pickled celery is ready to eat.
How to pickle celery in oil
Products
Fresh celery (stems) - 520 grams
Table vinegar 9% - 200 milliliters
Water - 500 milliliters
Vegetable oil
Fresh garlic - 1 clove
Olives
Salt - 1 tablespoon
Bay leaf - 2 pieces
Cloves - 3 pieces
Black peppercorns - 6 pieces
How to pickle celery in oil 1. Wash fresh celery stalks and remove leaves. Cut the celery into small pieces.
2. Chop fresh garlic: finely chop with a knife or a garlic press.
3. Prepare the marinade: pour table vinegar, chopped garlic clove, 1 tablespoon of salt, and all seasonings into water. Mix the marinade thoroughly.
4. Pour the marinade into a cooking pot. Dip the prepared celery stalks into the marinade.
5. Place the pan with the celery in the marinade over low heat. After the contents of the pan boil, cook the celery for 5 minutes.
6. Remove the pan with boiled celery from the heat and leave it indoors until it cools completely.
7. After the celery has cooled to room temperature, remove it from the marinade. Place the celery in a marinating container. When pickling celery, you can put olives at the bottom of the container, this will give the finished dish a richer taste.
8. Heat vegetable oil to a temperature of 40-50 degrees. Pour warm oil into containers with celery and olives. The oil should completely cover the vegetables.
9. Close the container with celery tightly with a lid and place in the refrigerator for 1-2 days to marinate.
10. Celery marinated in oil is ready to eat.
Fkusnofacts
- Calorie content of pickled celery - 27 kcal/100 grams.- Pickled celery is edible immediately after 3 days of marinating. In addition, celery is pickled for future use. A feature of canning pickled celery for long-term storage is pre-sterilization of the jars, as well as tightly screwed lids.
- Store pickled celery at 4-6 degrees, it will be good for 2 years.