Wednesday, 12 Dec 2018

Three recipes that give celery star status that it deserves


Have you ever felt eclipsed, your hard work, your talents and your lineup gone unnoticed as part of the more ostentatious soul is promoted, rewarded or put under the spotlight? J & # 39; ai. And I am not alone. Celery, my favorite winter vegetable, also knows this sensation.

Celery unselfishly supports other ingredients with its slightly salty bite and salty aroma, uniting with a dish after being skipped to a docile translucency, disappearing. It's the kind of ingredient you never choose, but if there was not one in your tuna salad or minestrone at work, your tongue would know something was missing.

I bet you have a bag of celery in your crisper at the moment. Most of us. The season of soup preparation is imminent and many of these recipes start with a mirepoix, this solid trio of onions, celery and carrots. You need it for things like meatloaf, chicken stew, roast and many other winter foods. Celery is cheap and lasts a long time in the fridge, so there is no compelling reason to forget it.

Without slogans T-shirt to promote it (see: kale) or chefs cook like a steak (see: cauliflower), celery rustles deep in our collective culinary unconscious. But it's time to take a fresh look at this basic vegetable. Really, when was the last time you cooked or ate a celery dish? Give him his moment. Celery has well deserved.

Sautéed with dry peppers, grains of Sichuan pepper, ginger and garlic, celery really shows you what it contains. It becomes juicy by absorbing these bold flavors. The pork from this dish enhances celery without shading, shredding crispy vegetable slices with fat. My recipe is inspired by Fuchsia Dunlop's chicken gong bao in his cookbook "Every Grain of Rice". I'm using a simplified version of its stir-fry sauce and spicy chili, but give up the chicken to the benefit of a mountain of celery sliced ​​peppers and a bit of meat – just 2 ounces per serving. I like that sautéed on white rice steamed and served with crushed cucumber salad. (As that one.)

In July, a leafy green salad almost flows. Farmers sell many sweet vegetables on the market, and even the typical supermarket offers more and better options during the growing season. But now? Vegetables packed in plastic – and showing signs of decay even before you bought them – do not inspire me to burst the bowl. But humble celery can.

When it comes to making celery the basis of a nice salad for cold weather, there are several important things to remember. First and foremost: slicing. You want to slice celery into thin, almost shaved strips. If possible, use the leafy stems of the heart of the bunch. (These outer stems are anyway better in the above mentioned sauté.) Once you've turned your stems into a heap of fragrant and feathery greens, dress them up early. Let the salt and acid work on the vegetables will make them tender after about 30 minutes.

A rich and tangy cheese complements the flavor and texture of celery as few other ingredients can. Remember the after-hours snack of cream cheese stems or the refreshing bite of spears dipped in blue cheese sauce so often enjoyed with warm wings. I call the feta in the recipe here, but a funky, creamy and richly veined blue is also a good idea.

Winter salads need a warm element to attract cold days. I like grilled creamers for their meat and earth flavor. Cubes of roasted sweet potatoes would be nice if you wanted to lean down more gently. And the hot chicken in cubes makes it a main dish safe from complaints. My hope is less that you make this exact recipe and more than you recognize the stealthy star power of celery. It easily turns into a salad base in a way that tarnishes the baby spinach's self-esteem.

I also give you a green goddess dressing recipe made from cashews (below) – the perfect dip for celery spears. This rich, tart and herbaceous sauce has a myriad of applications that you will probably discover for yourself once you have prepared it. Unlike the typical versions of a green goddess made from cashews, this one is not vegan. The salty punch of anchovies defines the dressing for me. If you forget them, you'll always have a tasty salad dressing or dip rich in fresh herb aromas.

On your typical crudite platter, celery is cooked for a long time and often ends up being wasted. But it is not necessary. Just this time, use your Y peeler to remove this stringy exterior that can nibble snacks on raw celery. Without this envelope with teeth that roars, celery becomes the dream of a ladle: hearty, lively, light and satiating. This could make you feel guilty for underestimating celery all the while.

Green Goddess dough with cashew nuts

For a vegan version of this vinaigrette, omit anchovies and season with extra salt to taste. Replace the honey with the nectar of agave.

If you do not have a high speed blender (such as a Vitamix), soak the cashews overnight in cold water and drain them before using them in this recipe.

The dip can be refrigerated in an airtight container for up to 5 days.


1Cupraw cashew nuts


1/2Cupchopped parsley

1/4Cuplemon juice

1/4Cupchopped fresh tarragon

2soup spoonschopped chives

3canned anchovies, drained


1garlic clove


8stalks of celery, peeled and cut into spears, to serve


Step 1

Mix raw cashew nuts, water, parsley, lemon juice, tarragon, chives, anchovies, honey, garlic and salt in a blender. Puree until smooth. Cool before serving with celery spears.

From the author of the cookbook Joy Manning.

Tested by Ali Sharman; questions by email to

Did you make this recipe? Take a picture and tag us on Instagram with #eatvoraciously.

For a printable and scalable version of this recipe, read it here.


Calories: 110; Total fat: 8 g; Saturated fat: 0 g; Cholesterol: 0 mg; Sodium: 240 mg; Carbohydrates: 8 g; Food fiber: 1 g; Sugars: 3 g; Protein: 4 g.


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