What can be prepared from petiole celery. Celery dishes - interesting ideas for preparing the root and stems

Celery is a popular and very healthy vegetable, widely used in dietary nutrition. It makes aromatic low-calorie soups, salads, casseroles, purees and other delicacies, equally suitable for adults and little eaters. In today's publication we will take a detailed look at several original and completely uncomplicated recipes for celery dishes.

Salad with canned tuna and vegetables

This recipe will probably not escape the attention of canned fish lovers. The dish made using it has a pleasant taste and light aroma. And the presence of cucumbers gives it additional freshness. To prepare this salad, you will need:

A can of tuna, canned in its own juice.
4 celery stalks.
2 eggs.
2 fresh salad cucumbers.
A can of canned dessert corn.
A bunch of lettuce.

To reproduce this celery recipe, you need to start by processing the eggs. They are washed from dirt, boiled until tender, cooled, peeled and cut into fairly small cubes. Then they add slices of cucumber, chopped celery, lettuce leaves, corn and mashed fish. In this case, juice decanted from a can of canned tuna is used as a dressing.

Casserole with cheese

Fans of food cooked in the oven will certainly like another original recipe for a dish made from celery root. It is extremely simple and involves the use of a minimum set of products. To repeat it at home, you will need:

4 celery roots.
200 g of good hard cheese.
A glass of thick sour cream.
1 tbsp. l. wheat flour.
Salt, settled water and any vegetable oil.

First you need to tackle the celery. It is cleaned, washed, cut into thin strips and boiled in salted boiling water. As soon as it is completely ready, it is drained in a colander and transferred to a greased refractory dish. A filling made from sour cream, flour and salt is evenly distributed on top. All this is sprinkled with grated cheese and cooked. Cook the casserole for twenty minutes in a moderately preheated oven.

Cream soup

This light first course has an incredibly delicate creamy texture and a pronounced vegetable aroma. But it is served hot and can be used as a complete family lunch. To cook this soup you will need:

6 stalks of celery.
150 ml cream.
2 cloves of garlic.
25 g soft butter.
Onion head.
Medium carrot.
800 ml fresh vegetable broth.
Salt, herbs, a mixture of ground peppers and crackers.

Chopped onions are sautéed in melted butter. As soon as it changes color, carrots and celery are added to it. All this is fried for five minutes, and then poured with broth and cooked over very low heat. After half an hour, the softened vegetables are pureed, salted, peppered, supplemented with crushed garlic, diluted with cream and heated briefly on the stove. The fully prepared soup is decorated with chopped herbs and served with croutons.

Vegetable puree

This tasty and healthy dish made from celery root will surely arouse the interest of those who are tired of the usual side dishes. Delicate fortified puree is equally suitable for both children's and adult menus and, if desired, will be an excellent addition to meat, fish or poultry. To prepare it you will need:

Celery root.
2 potato tubers.
4 cloves of garlic.
1.5 cups whole milk.
100 g butter.
2 tbsp. l. grated parmesan.
2 lavrushki.
4 peas of allspice.
Salt and fresh herbs.

Potatoes and celery are peeled, washed, cut into small pieces, supplemented with garlic and poured with milk. All this is seasoned with pepper and bay leaf and cooked for twenty minutes from the moment of boiling. At the end of the specified time, rub the vegetables through a sieve, add oil, salt, grated Parmesan and dilute with milk to the required thickness.

The vinaigrette

This recipe for a dish made from stalk celery will definitely be appreciated by vegetarians. The salad made from it is a classic combination of cooked and pickled vegetables. And the dressing created on the basis of mustard and vegetable oil gives it a special piquancy. To feed your family with this vinaigrette, you will need:

150 g stalk celery.
150 g carrots.
400 g potatoes.
200 g red beets.
100 g pickled cucumbers.
100 g sauerkraut.
50 g leeks.
5 tbsp. l. any vegetable oil.
1 tsp. not too spicy mustard.
Salt and herbs.

Boil carrots, beets and potatoes until tender, cool, peel and cut into cubes. Vegetables processed using this method are combined in a deep salad bowl. Chopped celery, chopped leeks, cucumber slices, cabbage and herbs are also added there. At the final stage, add salt to the vinaigrette and season it with a mixture of mustard and vegetable oil.

Borsch

This rich celery first dish, a photo of which will be posted below, will be a good option for a family dinner. Thanks to its interesting composition, it turns out not only tasty, but also quite healthy, which makes it suitable for both large and small eaters. To cook a pot of this borscht, you will need:

3 liters of settled water.
100 g celery root.
200 g fresh white cabbage.
2 medium onions.
2 beets.
4 potatoes.
Fleshy sweet pepper.
Medium carrot.
2 tbsp. l. tomato paste.
Salt, sugar, bay leaf, herbs, pepper and vegetable oil.

Chopped onions are sauteed in a greased heated frying pan. As soon as it changes color, it is supplemented with celery root, pepper strips, shredded cabbage, carrots and beets. All this is simmered over low heat and placed in a saucepan. Potatoes, bay leaves, salt and spices are also placed there. Then the vegetables are poured with hot water, seasoned with tomato paste and brought to full readiness. Just before serving, it is sprinkled with chopped herbs.

Chicken and potato casserole

This recipe for a dish made from celery root will attract the attention of connoisseurs of hearty homemade food. Its main advantage is its extreme simplicity, so any beginner can easily handle it. To prepare this casserole, you will need:

1 kg of chicken.
200 g celery root.
1.5 kg of potatoes.
3 heads of onions.
Salt, garlic, oregano, basil and vegetable oil.

Onions and garlic are peeled and chopped in a blender. The resulting gruel is salted, seasoned with spices and combined with pieces of chicken. After this, the meat is placed in a greased frying pan and covered with chopped vegetables. The contents of the mold are sprinkled with salt, oregano and basil, and then heat treated. Cook the casserole for an hour in a moderately preheated oven.

Cream soup with shrimp

For those who want to get rid of a few extra pounds, but cannot refuse delicious food, we advise you to pay attention to a simple but very interesting recipe for a celery dish. A photo of the soup itself will be presented below, but for now let’s look at its composition. To prepare this healthy and low-calorie lunch, you will need:

4 fresh celery stalks.
Onion head.
3 carrots.
100 g peeled shrimp.
250 ml cream of any fat content.
2 potatoes.
Salt, drinking water and refined oil.

Onions and carrots are peeled, washed, chopped, sautéed in a greased frying pan, and then transferred to a pan that already contains potato cubes and pieces of celery. All this is poured with a small amount of settled water and boiled until tender. The softened vegetables are processed using a blender, added some salt, diluted with cream and heated briefly on the stove. After this, the soup is supplemented with boiled shrimp and served for lunch.

Salad with champignons and rice

This simple celery dish can decorate any feast. It has a pleasant taste and a distinct mushroom aroma. To treat your family and friends to this salad, you will need:

100 g celery root.
250 g dry rice.
500 g champignons.
3 eggs.

The process must begin with processing the rice. It is boiled in salted boiling water, drained in a colander, washed, cooled and placed in a deep salad bowl. Thinly chopped celery, fried in a greased frying pan, browned mushroom slices and pieces of heat-treated eggs are also added there. At the final stage, add salt to the salad and mix gently.

Cheese soup

This savory celery first course is a great option for a complete family meal. To cook a small saucepan of this soup, you will need:

500 g potatoes.
300 g celery.
100 g of sharp cheese.
100 g butter.
2 liters of settled water.
Salt and herbs.

Place potato slices into a large saucepan filled with boiling water. Almost immediately add chopped celery, fried in melted butter. All this is salted and brought to full readiness. Five minutes before turning off the stove, pour grated sharp cheese and chopped herbs into a common pan.

Pumpkin casserole

This celery dish contains a large number of different vegetables. Therefore, it turns out not only tasty, but also very healthy. To prepare it you will need:

3 stalks of celery.
2 sweet peppers.
1 kg pumpkin.
Onion head.
2 medium carrots.
200 g of good hard cheese.
3 tbsp. l. soy sauce.
2 tbsp. l. fresh sour cream.
Salt, drinking water and vegetable oil.

First of all, you should tackle the celery and carrots. They are rinsed under the tap, cut into small pieces and stewed in a small amount of water. Once they are soft enough, slices of peeled pumpkin, strips of pepper, soy sauce and sour cream are added. All this is salted, mixed and placed in a greased deep form. At the final stage, the vegetables are sprinkled with grated cheese and placed in a moderately heated oven for half an hour.

Omelette

This easy celery dish is a good option for a complete, healthy and incredibly healthy breakfast. To feed your family a delicious omelet early in the morning, you will need:

3 large eggs.
2 fresh celery stalks.
½ cup whole milk.
Salt and butter.

Beaten raw eggs are supplemented with salted milk. All this is peppered, shaken well and poured into a frying pan greased with melted butter and fried until cooked. Then put pre-stewed celery on one half of the omelette and cover it with the second edge.

Lenten cabbage rolls

This tasty dish is sure to appear often in the diet of those who adhere to a vegetarian diet. Despite the complete absence of meat, it turns out to be quite filling and appetizing. To prepare several servings of lean cabbage rolls, you will need:

3 stalks of celery.
7 large cabbage leaves.
Onion head.
Medium carrot.
200 g dry rice.
Salt, drinking water, vegetable oil and spices.

Pre-washed cabbage leaves are briefly poured with boiling water so that they have time to soften. Then each of them is covered with a filling made from boiled rice, sautéed onions, fried celery, browned carrots, salt and spices. All this is carefully rolled up into envelopes and placed in a saucepan. The resulting semi-finished products are poured with a small volume of filtered water so that it covers the future cabbage rolls, and simmered over low heat until cooked, not forgetting to add salt.

There are many recipes using celery root. This product is extremely healthy, so it is recommended to add it to various dishes. During the diet, it will provide a large amount of vitamins and microelements, which is necessary during the period of weight loss. They can replace a high-calorie product such as potatoes. The root is necessary for the treatment of various diseases and their prevention.

Before using the product, you must remove the peel from its root. It is not used as food. When storing the remaining parts, it is better to cover them with cling film, as they begin to darken when exposed to air.

Salads

Celery root goes well with fruits and vegetables, so you can experiment with it by adding it to different salads. Thanks to it, it is possible to diversify the usual composition of cucumbers and tomatoes, which will acquire an unusual taste. It is enough to grind the root on a grater. It is better to start with a small volume and then gradually increase.

There are many other salad recipes:

1. Mix grated celery and carrots. Season with lemon juice and vegetable oil. At the end you are allowed to decorate with greenery.
2. Grind the petiole celery and then season it with mustard mixed with cream.
3. Take equal volumes of celery, cabbage and apples. Cut out the core from the latter and cut them into strips. Shred the cabbage. Peel and grate the celery. Mix all products thoroughly, add salt to taste and a little sugar. Season with vinegar and vegetable oil. This dish is very healthy for children. It is allowed to add a little wine (if preparing a salad for adults). It is recommended to add parsley and mustard beans.
4. Cut pickled or pickled cucumbers into strips. Peel the celery and chop on a grater. Boil the chicken in salted water and cut the meat into strips. You will need 2 times more fillet than all previous products. Mix all ingredients and season with mayonnaise, parsley, ground pepper, salt and mustard beans.

You can also prepare a Korean-style celery salad. You need to add 1 tsp to 0.5 kg of celery. sugar and salt. Then 1 tbsp. l. coriander, a little black peppercorns (to taste) and laurel leaves (pre-grind to powder form). It is also necessary to add 0.25 cups of vinegar and vegetable oil. You can season with red hot pepper and garlic to taste.

The salad should be prepared as follows:

Basic dishes

You can make a vegetable stew with celery root. You will need not only the root of the plant, but also the stem, carrots, onion, bell pepper (1 piece in total). You also need black pepper, salt to taste, vegetable oil and a tablespoon of sour cream.

The cooking algorithm is as follows:

1. Peel the celery and chop it. Fry in sunflower or olive oil.
2. Add pepper, cut into strips, onion (make into half rings) and carrots.
3. Mix everything and simmer. Add salt, pepper and sour cream.

Another option is a saute of mushrooms, onions and celery. This will be an excellent side dish for any meat dish. For 3 servings you will need 250 g of fresh champignons (they must be cut into quarters), celery, leeks. They also rely on 2 tbsp. l. vegetable oil, salt, rosemary, a tablespoon of lemon juice and chicken broth or water. Additionally, sage, parsley, and black pepper are needed to taste.

The dish should be prepared as follows:

1. Heat a frying pan. Pour out the oil, add the onion and sprinkle it with salt. Fry, stirring constantly, until the product becomes softer. It will take 5 minutes.
2. Place mushrooms in a frying pan and salt them. Mix everything. Fry until the mushrooms acquire a golden hue.
3. Place celery in a frying pan and sprinkle with salt. Fry for 8 minutes, stirring constantly. The celery should become soft. After this you need to add all the spices, herbs and lemon juice. Fry for another 2 minutes. Then you can put the sauté on a plate. Rinse the pan with broth and pour it over the vegetables.

A healthy dish is soup to which celery roots are added. At first it is recommended to add them only in small portions, but then you can increase the dosage - it depends on the taste. Experts advise taking celery in the same quantity as carrots. It can be added during frying.

Other rules apply for preparing soups in which celery is the main ingredient. For 500 g of this product you will need 2.5 liters of broth, a clove of garlic, 3 large potatoes, herbs, onions and cream. The steps for preparing the soup will be as follows:

1. Chop the onion and fry it in vegetable oil in a frying pan.
2. Grind the garlic and celery root. Add both ingredients to the onion and continue frying.
3. Boil the broth and pour in the diced potatoes. Add the contents of the frying pan there too. Add salt and continue cooking until done.
4. Grind the soup using a blender and pour the cream into it. It is allowed to add nutmeg.
5. Boil.

At the end, the puree soup needs to be decorated with herbs. The recipe can be modified. For example, add tomatoes, zucchini. Instead of cream, you can use sour cream. Some people prefer to add grated cheese to the soup.

You can also make a puree from celery root. It will be similar to potato. You need to prepare it as follows:

1. Peel, chop and boil the vegetable in slightly salted water. Drain the water and grind the product in a blender. You can use a masher.
2. Fry 2 tbsp. l. flour mixed with the same amount of milk in vegetable oil.
3. Mix all products.

This dish goes well with boiled eggs.

Other recipes

A good alternative to fried potatoes is celery root, which is prepared in a similar way. The recipe is as follows:

1. Peel and chop the vegetable.
2. Fry it in vegetable oil for 8 minutes.
3. Add spices and salt. The dish is ready and can be served.

Celery is also cooked in the oven:

1. Cut the peeled product into slices.
2. Boil in lightly salted water.
3. Grease a baking sheet with oil and place the celery pieces.
4. Mix 100 g of sour cream with flour (1 tbsp in total). Pour this sauce over the vegetables.
5. Sprinkle with shredded cheese.
6. Cook in the oven.

Stewed celery turns out delicious. It must be prepared as follows:

1. Peel and cut it into cubes.
2. Add salt and spices. Add olive oil. Mix everything thoroughly in a saucepan.
3. Fill with water (a small amount is enough).
4. Simmer the vegetable until it becomes soft. You can also put the container in the oven.

Lyutenitsa is prepared for the winter. In Bulgaria this snack is traditional. From the products you will need a branch of celery with roots, 1 kg of bell pepper, 0.5 kg of tomatoes. 2-3 tbsp is also required. l. vegetable oil, 2 garlic cloves, hot pepper (1 piece) and 1 tbsp. l. salt, sugar and vinegar.

Everyone knows about the benefits of vegetables, but not everyone is ready to make their diet mainly from them. And in vain, because in addition to the high content of vitamins, edible plants can also boast the lowest calorie content among food products, and this is especially true for all representatives of the fair half of humanity on the eve of the beach season. And it also wouldn’t hurt for the stronger sex to gather their courage and show willpower, at least for a while giving up such tasty, but too high-calorie hamburgers and pizza in favor of juicy and fresh vegetables. And this task can be made easier if you diversify the menu with new products that have not become boring and boring. For example, deliciously crispy celery, which, due to an unfortunate misunderstanding, until recently was almost unknown to our compatriots. But upon closer acquaintance, it turns out that from its stems you can prepare such a variety of healthy dishes, snacks and even desserts that it’s simply amazing how we ever managed without such universal greens! Therefore, we strongly recommend that you take an interest and take on board some tips on how to cook celery stalks.

Celery: composition, properties and benefits
In fact, such an unpretentious and versatile vegetable crop as celery has been known for a very long time - but, unfortunately, not in our area, but in Western countries. Even the ancient Greeks loved and often used celery, however, as usual, not only and not so much for food, but for making triumphal wreaths for the winners of wars and sports competitions. Which, however, only once again proves the multifaceted capabilities of this wonderful plant. Celery can be used, as they say, from head to toe: roots, stems, and leaves are used. But our compatriots appreciated this relatively recently, while in the USA, in the state of Colorado, the entire city of Arvada proudly bears the unofficial title of the celery capital of the world. And there is something to be proud of. Such a useful root vegetable, which is cultivated celery (another name is fragrant celery), still needs to be looked for. What is its use?

First of all, celery is valued for its ease of cultivation and use. Being a close relative of such popular crops as carrots, parsley, parsnips, fennel, coriander, caraway and anise, celery is very unpretentious to environmental conditions and grows and ripens easily even during frosts down to -5°C. Traditional medicine has long respected celery as a diuretic, and therefore an anti-inflammatory agent, also effective for diseases of the kidneys, bladder and genital organs. An extract from any part of celery, from roots to leaves, is valued in homeopathy as a general tonic, and especially as a powerful aphrodisiac. Regular consumption of celery and the use of preparations based on it can strengthen the heart muscle, increase vascular tone and cleanse the blood. Such effects are achieved due to the chemical composition of the roots and stems of celery, rich in biologically active substances. Their list is quite worthy of a separate article, but we will try to briefly outline the overall picture.

And it will look like this: celery is a juicy vegetable, so the bulk of its mass is water, but the concentration of vitamins in the dry matter is so high that it more than covers the weight of the entire root vegetable. Judge for yourself: it is easily digestible protein, fruit sugars and dietary fiber. Both the stems and roots of celery are rich in essential oils, carotene, and organic acids, among which oxalic acid plays the most significant role. Among the vitamins, the primacy rightfully belongs to vitamin C (about 110 mg per 100 g in leaves and stem), followed by vitamins B, A, E, PP and K. Mineral salts of iron, sodium, magnesium, as well as potassium, calcium and phosphorus also play an important role in the composition and properties of celery. And flavonoids (pigments) and furanocoumarins (substances that increase sensitivity to ultraviolet radiation) can be named among the rare but important components for metabolic processes. Special attention should be paid to glutamic acid, because this powerful natural neurotransmitter is present in high concentrations in all parts of the plant, underground and aboveground. And nature fits all this richness of composition into just 16 kcal per 100 g of celery! Truly a unique product that combines nutritional and dietary properties.

And yet, celery should be consumed with caution by those who suffer from high stomach acidity and concomitant diseases of the digestive system (gastritis, duodenal ulcers, etc.). Due to its high salt content and diuretic effect, celery is not recommended for exacerbation of urinary tract diseases, exacerbations of cystitis and pyelonephritis, and kidney stones. Celery has been observed to cause bloating and gas in pregnant and breastfeeding women, and this effect has been passed on to the baby. But for everyone else, celery helps get rid of constipation and other digestive disorders. And the above-ground parts of celery normalize the amount of sugar in the blood, lower cholesterol levels and cleanse blood vessels. The leaves and stem have a wound-healing and analgesic effect, and at the same time a noticeable anti-aging cosmetic effect. Simply put, like any natural remedy, celery can bring both invaluable benefits and significant harm to the human body. It all depends on the method, quantity and method of application. But in general, this vegetable can truly be rightly considered a valuable gift from nature to its beloved but naughty child - humanity.

Celery recipes
As mentioned above, celery began to become popular in our country recently, literally a few years ago, with its appearance at farmers' markets and vegetable departments of supermarkets. And even after this, if our compatriots figured out the roots and leaves quickly enough, many still avoid the fleshy and long, bright green stalks of celery, preferring more familiar and “understandable” products. And in vain! After all, celery stalks can be used to prepare an almost unlimited number of different dishes: soups, salads, casseroles, side dishes for meat and fish, as well as desserts and drinks. In order not to be unfounded, we suggest you verify this from your own experience by preparing one or more of the proposed dishes using a celery stalk:

Celery stalk and cucumber salad. Take 2 fresh stalks of celery, 2 cucumbers, 300 grams of white cabbage, a large green apple, a small onion, a little olive oil (for dressing) and the juice of half a lemon. Finely chop the cabbage, put it in a salad bowl and lightly crush it with your hands so that it becomes softer and releases its juice. Cut the cucumbers into circles, the onion into half rings, and the celery into arbitrary pieces. Core the apple and cut into thin slices. Mix all ingredients, season the salad with olive oil and lemon juice. This light diet salad can be made more nutritious by adding avocado, a boiled egg and/or pine nuts to the salad bowl.
Celery stalk puree soup. Take 2 large stalks of celery, 2 white (starchy) potatoes, 1 carrot, 1 parsley root, 2 yolks, 15 grams of butter, a pinch of salt, 2 liters of water. Pour water into a saucepan, add salt, put oil and put on fire. Cut the vegetables into pieces of arbitrary shape of the same size and place in a saucepan, boil until soft. Then scoop some vegetable broth from the pan and stir the yolks into it. Remove the vegetables from the broth and mash them into a smooth puree using a mortar or blender. Return the vegetable puree to the pan and bring to a boil. Reduce the heat to low and pour the broth with the dissolved yolks into the pan in a thin stream, stirring continuously. Wait until it boils, cover with a lid and remove from heat. In portioned bowls, season the puree soup with sour cream to taste and/or sprinkle with chopped fresh herbs.
Pearl barley pickle with celery stalk. Take 1.5 liters of broth (chicken or vegetable), two stalks of celery, 100 grams of pearl barley, 1 young zucchini, red onion, 2 eggs, a bunch of green onions, 2 bay leaves, 6 tablespoons of vegetable oil, 50 grams of sour cream, a pinch of salt and ground pepper. Rinse the cereal under running water and cook porridge from it. Cut the celery, zucchini and onion into equal-sized cubes and lightly fry in vegetable oil. Then put the vegetables and pearl barley into the pan, add broth and cook for about 7-10 minutes. Add salt, bay leaf and pepper, bring to a boil, cover with a lid and remove from heat. While the pickle is steeping and cooling, boil the eggs hard and cut into quarters. Finely chop the onion. Place onion, equal parts of eggs, sour cream into serving bowls and pour in pickle sauce.
Stewed chicken with celery stalk. Take a chicken carcass or two chicken legs, two stalks of celery, a bunch of fresh lettuce leaves, a few cherry tomatoes. Peel the skin from the chicken and separate the meat from the bones. Fry on all sides in a frying pan without oil, add a little water and simmer until almost done. Meanwhile, cut the celery into arbitrary, but fairly large pieces, add to the meat and simmer, covered, over low heat until the chicken is cooked. Place lettuce leaves on a plate, place chicken and celery on them and garnish with tomatoes. With this composition, this dish turns out to be dietary and suitable even for a light dinner. It can become more nutritious if you fry the chicken in a small amount of vegetable oil and simmer with the addition of sour cream or yogurt. No salt or sauce is needed, but you can add it to your taste if desired.
Stuffed celery stalks. Take two large and strong stalks of celery, chicken breast (two fillet halves), 100 grams of Parmesan, soy sauce, juice of one lemon, a pinch of ground pepper, a little olive oil. Cut the chicken into cubes approximately 2 cm wide and rub with pepper, then pour in lemon juice and leave to marinate for half an hour. Meanwhile, cut the celery stalks crosswise into fragments about 10 cm in length, then divide each of them lengthwise to obtain peculiar “boats”. Dilute soy sauce with drinking water in a 1:1 ratio and add celery to it. After half an hour, fry the chicken until cooked through, then place the meat in celery stalks and place on a baking sheet coated with olive oil. Sprinkle with finely grated Parmesan cheese and bake in the oven for 10-15 minutes until golden brown.
Celery stalk cocktail. Take one large stalk of celery, 3 small ripe kiwis, half a lime or lemon, a few mint leaves, 2 teaspoons honey, 125 ml water, 4 ice cubes. Peel the kiwi, cut the lime into slices, and celery into arbitrary pieces. Place lime, celery, kiwi and mint in a blender bowl and puree until smooth. Then add honey and water and blend again in the blender. The amount of water can be increased depending on the desired consistency of the cocktail. Break the ice into crumbs. Place it at the bottom of the glass, into which you then pour the finished drink from the blender. The cocktail can be garnished with a slice of lemon and/or a sprig of mint.

Secrets of choosing and storing celery
Like any other fresh product, celery is best used immediately after purchase. But if you plan to store it at home for at least a couple of days, then pay special attention to your choice: take only bright green stems with a pleasant smell and a smooth, slightly glossy surface. A soft and faded stem is a sign of an unripe or, conversely, overripe vegetable. To keep it fresh and healthy for some time, at home, place the celery in a bowl of cool water, cover with foil or a bag and put the whole structure in the refrigerator. In this form, there is a chance to preserve fresh, high-quality stems for up to 4-6 days. But it’s better not to put off cooking for too long, because only fresh vegetables retain their natural composition and benefits; over time, under the influence of the environment, vitamins and microelements in the pulp are destroyed. Therefore, buy exactly as much celery as you can use at one time, and the next trip to the store or market for it will definitely lift your spirits and enrich your menu with delicious and varied dishes. Products
Tomato - 2 kilograms
Celery stalks - 200 grams
Carrots - 200 grams
Onion - 320 grams
Garlic - 7 cloves
Salt - 2 tablespoons
Sugar - 1 tablespoon
Ground black pepper - 1 teaspoon
Sweet paprika - 1 tablespoon
Basil - 1 bunch
Vegetable oil - 250 milliliters

How to cook tomato paste with celery
1. Wash 2 kilograms of tomatoes, remove the skin and cut into cubes.
2. Wash and peel 200 grams of carrots and 220 grams of onions. Cut the carrots into slices and the onion into cubes.
3. Wash and cut into cubes 200 grams of celery stalks. Peel and chop 5 cloves of garlic.
4. Place the vegetables in a cauldron, pour in a glass of vegetable oil, add a tablespoon of salt, a teaspoon of pepper and mix gently.
5. Place the cauldron over high heat and cook for 10 minutes, constantly mashing the tomatoes and stirring the vegetables with a wooden spatula.
6. After the time has passed, reduce the gas to medium, cover the cauldron with a lid and cook for another 50 minutes, stirring the vegetable mixture from time to time.
7. Peel and chop 100 grams of onion and 2 cloves of garlic.
8. Pour 3 tablespoons of vegetable oil into a thick-walled pan and fry the onion and garlic until golden brown. Add a tablespoon of salt, sugar, sweet paprika, chopped bunch of basil and simmer for another minute.
9. Place the aromatic seasoning in a cauldron with the vegetables and cook over low heat for half an hour.
10. Cool the finished mixture, transfer it to a blender and beat.
11. Transfer the sauce into a sterilized 1.5 liter jar and put it in the refrigerator.

Good day, dear readers. Celery root, cooking recipes today in the topic of the article. This is a great vegetable that gets undeservedly little honor and attention. The peculiarity is that in the kitchen it can replace potatoes, which are traditionally considered the main dish of many daily diets. An important culinary difference between the compared products is the more saturated smell of celery with essential oils and lower calorie content, which can be considered an advantage of the vegetable.

Considering the previously discussed beneficial properties of celery root, we can say with confidence that by actively adding it to the diet, you can get three great benefits at once:

slowly replace the more high-calorie and starch-rich potatoes,
include new tasty and healthy dishes in the menu,
reduce your waist size and improve your health.

Celery root: how to prepare the product

Before you figure out what to cook, you will need to peel the root itself, like a potato peel; it is not used for food:

First of all, the product is thoroughly washed to remove dirt and soil residues.
The portion required for the dish is cut off from a large fruit. The unclaimed one is sent for storage in the refrigerator; the best option is to wrap it in food foil.
The upper and lower parts of the root are removed.
Remove the peel with a sharp knife. The peculiarity is that the root, ready for cooking, should not have spots or dark spots.
The fruit is cut into slices, cubes, straws, into any shape specified in the recipe.

Like potatoes, food begins to darken when exposed to air. Therefore, it is necessary to store the cut root in a condition filled with water.

Celery root salad: recipes

Root celery goes well with many vegetables and fruits; you can experiment with it and slowly add it to any salads. You can start fantasizing right now and use it as an addition to your usual dishes.

Healthy recipes:

The popular summer salad of tomatoes and cucumbers will take on a new flavor after adding grated root to it. Start with a small amount and gradually increase.
Mix carrots and celery in equal quantities, grate them first. Sprinkle with lemon juice, add vegetable oil, garnish with parsley and an excellent salad is ready.
Season the grated product with thick cream mixed with mustard.

Fresh celery is especially useful for potency, which is why these salads are very popular among men. You can fantasize and experiment endlessly with these dishes.

The only rule that applies for the first time is not to overdo it. Add celery within reasonable limits, without allowing it to dominate or drown out the taste and smell of all other products. In this case, it will emphasize the taste of other ingredients and make the salad richer.

The following recipe options are offered as basic ones.

Salad with apple and cabbage

Celery goes well with, without fear it can be added to any apple salad. With its piquant taste, it makes the dish unusual and allows the apple to better express itself.

You will need an equal amount of cabbage, celery and apples. For dressing, prepare vinegar and vegetable oil. Preparation procedure:

Remove the core from the apple. Cut into strips.
Chop the white cabbage.
Grate the peeled root.
Combine the products, add salt, a little sugar, vinegar and wine. Add vegetable oil and stir.

You can decorate the salad with parsley; French mustard with grains will create a piquant taste.

Chicken and celery salad

Prepare the same amount of pickled or pickled cucumber; you will need twice the weight of chicken pulp. For the dressing, prepare grainy mustard, mayonnaise, salt, pepper and parsley. Prepare in the following order:

Boil chicken fillet in salted water. Cut into strips.
Grind the peeled celery or cut it into strips.
Cut the cucumbers into strips.
Mix the ingredients. Prepare the sauce by mixing mayonnaise with mustard. Season with salt and ground pepper if desired. Add greens.

Korean root celery salad

Celery prepared according to the Korean recipe is very tasty. Used as a stand-alone salad or as a snack.

When cooking, you can change the amount of spices to your taste. The first time it is advisable to follow the recipe.

For half a kilogram of celery you will need a teaspoon of salt and sugar, a tablespoon of coriander. Prepare one and a half teaspoons of black peppercorns, chop a little bay leaf, take a quarter glass of vegetable oil and vinegar.

Garlic and red hot pepper are taken to taste. The salad is prepared in the following sequence:

Use a Korean carrot grater and grate the peeled vegetable.
Remove the peel from the garlic and chop it in a convenient way. Cut the hot pepper into strips.
Add garlic and apple cider vinegar to celery. Sprinkle with sugar and salt. Put the food aside and let them make friends.
Heat vegetable oil in a frying pan, add spices and hold over high heat for a little less than a minute. Add oil to foods.
Mix everything and put it in the refrigerator for several hours. Mix the products several times.

After three hours, the salad is ready to eat.

Celery root soup

Celery tastes great when added to first courses. Regular soup or borscht becomes richer in taste and smell with the addition of this vegetable. But don’t let it drown out other products; add in small quantities, gradually finding the optimal proportion.

For borscht, I take equal amounts of celery and carrots, and fry them along with other ingredients when preparing the frying.

Slightly different rules apply when preparing soups, where celery is allowed to be the main product. To prepare soup for 0.5 kg of vegetables you will need 2.5 liters of water or broth, several cloves of garlic, 2-3 large potatoes, onions, herbs and heavy cream.

Preparation procedure:

Chop the onion and place in a frying pan to fry in vegetable oil.
Chop the garlic and celery root. Add to the onion and continue frying.
Add potatoes cut into small cubes to boiling water or broth. Add the fried foods, add salt and cook until done.
Grind the soup in a blender. Add a glass of cream, a little nutmeg and bring to a boil. The puree soup is ready.
When serving, greens are placed on the plate.

The soup recipe can be changed. You can add fresh zucchini, tomato, from which you first remove the skin. Cream can be replaced with sour cream and added when serving along with herbs.

Greens can be added before chopping the soup and then the dish will acquire a greenish tint. In order to make the soup more refined and rich, add grated cheese to the hot dish.

Celery root puree: recipe

Celery puree is prepared similarly to potato puree, there is a slight difference that makes the product tastier:

Boil the peeled and chopped vegetable in salted water until tender. Drain off excess water. Grind with a blender or masher.
Fry two tablespoons of flour in vegetable oil and dilute them with milk.
Combine the products and mix thoroughly.

The dish goes well with hard-boiled eggs. Served together. The eggs are peeled and cut into slices.

Roasted root

A great alternative to fried potatoes is celery. If someone doesn’t particularly like such a rich smell when cooking, cut the product into small slices or strips. The recipe is very simple:

Peel and cut the vegetable.
Fry the food in vegetable oil for seven minutes in a preheated frying pan.
Add spices and salt. The dish is ready.

Baked

Cut the fruit into strips, boil in salted water. Place on a baking sheet greased with vegetable oil.

Mix 100 g of sour cream with a tablespoon of flour. Pour the resulting sauce over the vegetable, add two tablespoons of grated cheese on top. Bake in a hot oven

Celery stewed

Cut the peeled vegetable into small cubes. Salt, add spices and olive oil. Mix everything well. Place in mold, add water. Cook for half an hour in a preheated oven to 180 0 C. The finished stewed vegetable should be soft.

Cooking recipes for weight loss

Celery soup is used as the basis of the diet. The diet is designed for a week. You can eat soup, fruits with the exception of bananas, and vegetables, ignoring legumes and potatoes. You can add juices, tea and coffee without sugar to your food.
Rice and fried beef up to 400 g per day, divided into several meals, are allowed. Fried, sweet foods, bread and alcohol, carbonated drinks are strictly prohibited.
Diet soup is prepared according to the following recipe:
Place chopped carrots, green beans, tomatoes, sweet peppers, celery, onions and herbs into the pan. Add shredded white cabbage and add one and a half liters of tomato juice. The soup is brought to a boil, cooked for 10 minutes without a lid and the same amount under the lid.
The dishes prepared according to the given recipes are very tasty. Their low calorie content allows you to enjoy eating them during periods of dieting. The beneficial properties of the product make it popular for improving health. Try, fantasize and share your recipes.

Today we cooked from celery root, recipes are attached. Bon appetit and good mood.