Leafy celery, along with parsley and dill, is often seen in salads. But root celery, popular with European chefs, was practically not used in Russia. Only recently, when the opportunity arose to get acquainted with French or Mediterranean cuisine, this healthy product appeared on our table. Root celery goes on sale all year round, but it is especially useful in winter, because all biologically active substances are perfectly preserved in it.
Instructions
Step 1
When buying, choose root vegetables with a smooth skin, an even shape, and the least knotty. This will allow you to clean them with virtually no loss. Green leaves growing from the top can then be used for salad, dressing first or second courses.
Step 2
Rinse the root well in running water before use.
Step 3
Begin peeling celery at the top. Cut off the top and base with a knife. Cut the tuber into quarters. Clean each part as needed. For this purpose, you can use a vegetable peeler or a thin, sharply sharpened knife.
Step 4
Remove the spongy parts of the root vegetable - they have no taste. Cut the rest into small cubes, slices, grate on a vegetable grater, or use a whole piece, according to the recipe.
