Celery

Celery

Celery

Celery in grown in Gosford, part of the Sydney Food Bowl.

It was picked the day before delivery and should be eaten within 7 days as the antioxidants start diminishing. It has negative calories – meaning it takes more calories to digest than it contains due to the fibre content. So this is great to munch on.

Best eaten raw or steamed.

Cream of Celery Soup

Spicy Celery Dry Curry

Celery Pilaf

 

Cream of Celery Soup

Cream of Celery Soup
 
Author:
Recipe type: Soup
Ingredients
  • 4-5 celery, sliced
  • 1 onion, finely chopped
  • 1 clove of garlic, chopped
  • Small bunch Continental parsley, roughly chopped
  • 1 litre of vegetable stock
  • 100ml single cream (plus a little extra for serving if desired)
  • A good pinch of nutmeg
  • black pepper to season
  • 2 tbsp of extra virgin olive oil
  • 1tbs parmesan (optional)
  • olives green, chopped (optional)
Instructions
  1. In a soup saucepan heat the oil and add celery, onion and garlic and let it sweat for 15 minutes until browned slightly. Add in parsley and vegetable stock then season with nutmeg and black pepper to taste. Simmer the soup for 15 minutes, then let it cool before pouring into a blender. Add cream. Puree at high speed till soup is smooth. To serve add a drizzle of cream and add sprinkle of parmesan and olives to garnish.

Spicy Celery Dry Curry
Spicy Celery Dry Curry
 
Author:
Recipe type: Curry
Ingredients
  • 450g celery, washed & chopped
  • 1 onion
  • 1 tsp minced garlic
  • ¼ tsp grated ginger
  • 3 tbs. olive oil
  • ¼ tsp. cumin seeds
  • 1 Bay leaf, discard before serving
  • 1 cinnamon stick, discard before serving
  • a pinch of tumeric
  • ¼ tsp coriander powder
  • ¼ tsp cayenne pepper
  • ½ cup cilantro, chopped
  • 2 Tomatoes, chopped
  • salt to taste
  • a pinch of sugar
Instructions
  1. Heat a non-stick pan, add oil, then add cumin seeds, bay leaf & cinnamon. Wait until the cumin starts to change color, then add ginger, garlic and saute for a min. Then add the chopped onions, Tumeric and salt, saute until it starts to change color. Then add the chopped celery and add salt. Saute until it starts to become soft then add the coriander and cayenne pepper powder and saute until the raw smell goes off. Then add the chopped cilantro, saute for a second and then add the chopped tomatoes and a pinch of sugar. Cook until the tomatoes combines with all the vegetables and the excess liquid burns off. Check for seasonings and serve.
  2. Serve hot with rice or Naan or Tortillas.

Celery Pilaf

 

Celery Pilaf
 
Author:
Recipe type: Rice
Ingredients
  • 1 medium onion, minced
  • 2 medium stalks celery, minced
  • 1 tsp salt
  • ½ tsp dried dill
  • 1 to 2 tbs olive oil
  • ½ cup uncooked white rice
  • ½ cup uncooked cracked wheat
  • 2½ to 3 cups water (or light vegetable broth)
  • ½ cup or more of your favourite dried fruit
  • 1 cup of your favourite nuts
  • fresh or dried parsley to taste
  • fresh lemon for garnish
Instructions
  1. Over medium heat, cook the onion, celery, salt, and dill in oil until everything is mixed and tender, about 8 minutes. Stir every couple minutes. Add the uncooked white rice and cracked wheat, and stir gently but constantly for 5 to 8 minutes. The goal is to make sure the rice and wheat are well-covered with the oil and seasonings.
  2. Add one cup of water and stir well. Let the liquid mixture cook down, uncovered, for about 3 minutes.
  3. Stir and add the rest of the water (less if you prefer firm rice, more if you like softer rice). Add the dried fruit, stir well, cover, and simmer over medium-low heat for 25 minutes, or until the water is absorbed and the rice and wheat are tender.
  4. Add nuts, parsley, and lemon garnish.

 

 

 

 

 

 


Any thoughts on this subject?