Celery is a vegetable that has a centuries-old history in the nutrition of many peoples of the world. In Russia, it is just gaining its position. Meanwhile, the use of celery in the daily diet makes our dishes tasty, healthy and healing.
All parts of celery are used in cooking: greens, stalks, roots and even seeds. It owes its aroma to the presence of essential oils in all parts of plants. But, if the aroma is not to your taste, then it is better to use root vegetables.
Petiolate and leafy varieties contain more vitamins than root varieties. Therefore, greens enrich and decorate salads, soups, side dishes, cocktails. Celery brings its unique spicy touch to almost any dish of meat, fish, seafood, eggs, vegetables, fruits, nuts. Chopped, slightly salted celery leaves and fried in vegetable oil for 2-3 minutes will complement any side dish or meat dish.
Celery improves digestion and removes the feeling of heaviness in the stomach when eating plentiful fatty and meat dishes, especially during festive meals. A salad of shabby celery root vegetable with the addition of fresh sweet and sour apple and seasoned with walnuts and sour cream will always come in handy. Celery root is added to vegetable stews, meat stews. It goes well with cheeses and seafood (squid, shrimp). Root celery is boiled, stuffed, pickled. Add to the first courses.
Petiole celery is good both fresh and stewed. A wonderful salad of chopped fresh celery stalks and crab sticks, boiled and diced potatoes, carrots and seasoned with mayonnaise. Petiole fresh celery will be combined in salads of fresh tomatoes, sweet peppers, cucumbers. A salad of boiled beets, celery and walnuts is useful, which can be seasoned with oil (a few drops of lemon or orange juice are added for taste) or sour cream.
Fruit makes good combinations of celery with oranges, pineapples, apples. Delicious pasta for sandwiches is made from grated cottage cheese, to which chopped celery, parsley, and dill are added.
Considering its usefulness and medicinal properties, celery will be appropriate in various dishes. One has only to remember that this highly spicy culture should not spoil the taste of other products, but it is pleasant to supplement and bring harmony to our food.
