Celery is one of the few garden plants with several subspecies that differ significantly in texture and application. Celery leafy forms are a traditional spicy herb used to add to ready-made meals. Petiole celery is indispensable for green salads. Root - can be the basis for a vegetable casserole, but most of all it tastes good in the Waldorf salad.
It is necessary
- -Root celery - 350 gr;
- -Walnuts (peeled) - 50 gr;
- -Apples - 100 gr;
- -Lemon juice - 5 gr;
- -Vegetable oil - 100 ml;
- -Egg - 1 pc. + 1 yolk;
- -Sugar - 5 gr;
- -Salt - 2 g.
- Or
- -Leaf celery - 500 gr;
- -Leaf parsley - 200 gr;
- -Dill - 200 gr;
- -Garlic - 50 gr;
- -Tomatoes - 2 kg;
- -Vegetable oil - 250 gr;
- -Lemon juice - 100 gr;
- -Salt - 50 gr.
Instructions
Step 1
Buy root celery. Choose roots that are medium in size and even in shape. It is preferable - without a large number of thin layers, because they make the cleaning process much more difficult. Rinse the celery under running water, scrub with a metal vegetable scrubber, then scrub with a stainless steel knife. It is better to cut off the places of the root layers: unfortunately, they are difficult to clean, and sand may remain between the layers.
Step 2
Choose apples. Give preference to autumn varieties - those are less often "mealy". It is better not to buy beautiful green apples, they are grown with the addition of chemical reagents, and for keeping quality they are covered with hard-to-remove wax. But if you love them, wash them properly and scald them with boiling water. Peel apples and seed nests. Take peeled walnuts and grind them in a ceramic mortar. But don't turn it into gruel. Whisk the vegetable oil, egg, yolk, lemon juice, salt and sugar in a blender. Chop root celery and apples, add walnuts, season with homemade mayonnaise and enjoy one of the most delicious and healthy dishes - the famous Waldorf salad.
Step 3
Prepare the classic Tyrolean soup seasoning for the winter. Take 500 grams of leafless celery without stalks, 200 grams each of parsley and dill leaves, 50 grams of garlic and 2 kg of tomatoes. Chop all ingredients and fill with dressing. For dressing, boil 250 g of vegetable oil, 100 g of freshly squeezed lemon juice and 50 g of salt. Divide the mixture into 0.5 L jars and place in a water bath. Keep them on fire for about half an hour, then twist, turn them upside down, cool. Store in a refrigerator or other cool place. Unfortunately, this blank is poorly stored at room temperature: the cans begin to swell and you have to part with them.
