In botany, there are more than 20 species of wild and cultured celery. The most popular are 3 varieties of odorous celery: root, petiole and leaf. All of them, although they have similar properties, differ from each other externally.
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Instruction manual
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Celery is a truly unique plant. This vegetable can be eaten completely, which is called "from tops to roots". In cooking, roots, stems, leaves and celery seeds are used. Celery is a storehouse of vitamins and valuable trace elements. This vegetable won special love among those who want to lose weight. The calorie content of root celery is only 34 kcal., And the calorie content of petiole is even less - 13 kcal. per 100 g. This is one of the products with the so-called "negative calorie content": the body spends more energy on digesting celery than it receives when it is consumed.
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Root celery is a nodular tuber of brown color. In appearance it resembles a deformed turnip or beet. Before cooking, the root should be thoroughly washed and peeled. In cooking, root celery is mainly used during the preparation of first courses. It is added to fish or meat broth to give these dishes a special aroma and add a touch of freshness to their taste.
Raw root can be used in vitamin salads, but in small quantities. Celery has a pronounced specific taste, which is able to kill other ingredients. A delicious dish is celery puree. Boiled to softness, celery tubers are kneaded with a blender or pusher, gradually adding milk or cream. It turns out a dish similar to traditional mashed potatoes, but more tender, aromatic and healthy.
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Petiole celery is grown because of crispy stems. The stalks can be up to 70 cm long. Green celery petioles. The lighter the shade of the stems, the younger the celery. Some celery shoots may appear hard and fibrous due to the hard veins on the surface of the stem. These veins do not affect the usefulness and taste. Before cooking, simply remove them with a sharp knife or peeler. In very young shoots of celery, fibers are almost not felt, so you can not clean it.
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Fresh celery stalks are a great base for diet salads. Celery goes well with any vegetables. Tomatoes, cucumbers, bell peppers, Chinese cabbage, leafy varieties of salads: combining these ingredients, you can get many recipes for tasty and healthy salads. As a dressing, it is better to use lemon juice and vegetable oil. Celery is added to soups and main dishes. A familiar borsch will amaze you with a new fresh taste, if you add finely chopped celery stalks to it along with tomatoes and beets.
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Leaf celery in appearance resembles parsley leaves, but has a characteristic harsh smell. This variety of celery is used as spicy greens, as well as dill, cilantro and basil. Leaf celery is appreciated for its inherent original flavor and high vitamin content.
