Celery

Celery

By
From
Encyclopedia of Food and Cookery

This features in many salads and is a favourite flavouring for soups and stews. It is also an excellent vegetable served in its own right as a special dish or accompaniment to meats.

Basic preparation (this is always the same): The root ends should be trimmed off and the top leaves removed (these may be reserved for the stock pot). Trim a whole bunch down to about 18 cm long and cut in 2. The tough, fibrous strings on the outer stalks should be scraped off, or, if using large bunches, the outer stalks may be removed and reserved for the stock pot. Wash the stalks under running cold water.

To cook: Drop into a small quantity of lightly salted boiling water and boil, uncovered, for 10 minutes. Drain, return to pan, heat gently to dry off any moisture. Add 1 teaspoon butter, pepper, salt, a little grated cheese and chopped parsley to enhance flavour.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again