Celery Recipes
how to store celery
Celery can be kept for 2-3 days in a cool, dry vegetable rack but is best separated into stalks and stood in a jug of cold water to keep it crisp and fresh. Outer celery stalks, which you may wish to reserve for flavouring, can be kept for several days in a polythene bag in a refrigerator until they are required.
how to prepare celery
Remove the outer leaves of the celery and put on one side to use as flavouring. Either separate the celery into stalks or leave the head whole. Wash or wipe the celery if required. Leave the stalks whole, or cut in half lengthways if very wide. Cut the whole head or the stalks crossways into halves or quarters.
how to boil celery
Cut the celery stalks into 2 cm pieces and cook in the minimum of boiling salted water for 15-20 minutes or until just tender. Drain, season with pepper, preferably freshly ground, and spoon over some melted butter or a white or cheese sauce.
how to steam celery
Cut the celery stalks into 2 cm pieces and season with salt. Cook in the top of a steamer over boiling water for 20-30 minutes until tender. Drain and serve as for boiled celery.
how to deep-fry celery
Cut the celery into 2 cm pieces and parboil for 5 minutes. Drain thoroughly. Coat in batter and fry until golden brown, turning once during cooking. Drain thoroughly and serve very hot
how to braise celery
Trim the celery, but leave it whole. For 4 small heads of celery make a mirepoix and add enough stock to half cover the vegetables. Bring to the boil and place the celery on top. Baste some of the stock over the celery. Cover the pan with a piece of greaseproof paper or foil and then with the lid. Cook over gentle heat for 1 1/2 hours or until the celery is very tender, basting with the stock from time to time. Remove the celery from the pan with a perforated spoon and place in a serving dish. Drain the cooking liquor into a small pan and add 1 tsp meat glaze if available. Boil the liquor rapidly until it is reduced to a thin glaze, and then pour it over the celery. The mirepoix can be served as a separate vegetable dish, sprinkled with chopped parsley.
