Perennial celery - the underrated vegetable: fine spice from the Mediterranean
Perennial celery is a Mediterranean vegetable that is only occasionally served on the plate in German kitchens. This is a shame, because their fine flavor can enrich many dishes such as soups, sauces and pasta. Gratinated, the sticks are a delicious main course, steamed with a side dish of poultry and fish.
Celery also looks good raw, for example as a party snack for dipping with a spicy Roquefort cream. In addition, the sticks in a salad go very well with apples and other types of fruit. Celery stimulates digestion and supplies the body with minerals such as potassium, sodium, magnesium and calcium, but also vitamin E, provitamin A and essential oils. The vegetables have hardly any calories due to the high water content.
Celery, also called celery, belongs to the umbelliferous family. It comes from the wild celery that is native to the Mediterranean coast. In contrast to the more well-known celeriac, it forms only small roots, but fleshy petioles with small leaves at the ends. The different varieties are colored differently, from light to golden yellow and green and all have the typical celery aroma. The green variant is particularly common on the market and convinces with its mild, unobtrusive taste.
The vegetables are quick and easy to prepare: cut off the roots and clean the sticks under running water. If you want to enjoy raw celery, use the fine, inner sticks. The outer stems can be a little fibrous, but don't necessarily have to be peeled. It is best to pull the threads with a knife, similar to rhubarb. Finally, depending on the recipe, cut the stems into pieces, slices or fine cubes. The delicate leaves are much too good for the bin. Finely chopped, they are a pleasant seasoning for soups and sauces.
In summer, celery from home grown fields is available. A sign of freshness are crisp, firm sticks that are not too flexible and free of stains and rotten spots. The vegetables can be kept for up to two weeks in a plastic bag in the fridge. Heike Kreutz, bzfe.de