Celery

Celery's crisp texture and herbaceous notes add freshness to dishes.

Flavor

How to use it

Stock Staple. Mirepoix with celery; heat breaks cellulose, releasing flavor compounds.

Salad Crunch. Add sliced celery to salads for crunch and a refreshing taste.

Common mistakes

• Oxidation browns it, dulling appeal.
• Prolonged heat ruins its crisp texture.

What goes with celery

• Onion. Celery and onion form the aromatic base of many stocks and soups, adding savory and fresh notes.
• Beef Chuck. Celery adds a savory, slightly bitter note to long-braised beef.
• Tomato. Celery's fresh, slightly bitter notes balance tomato's sweet acid.
• Chicken Stock. Celery's crisp aromas brighten chicken stock's hearty flavors.
• Carrot. Sweet carrot contrasts with celery's peppery flavor.
• Peanut. Peanuts add richness and texture to celery’s crispness.
• Cream. Cream's fat smooths celery’s bitterness, adding body.
• Lemon. Lemon's acid cuts through celery’s mild flavor.

Try tonight

• Add to peanut chicken stir-fry.
• Use in a Waldorf salad.
• Chop into a bolognese base.

Storage

Refrigerate, wrapped to prevent drying.