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A stalk of celery. Cooking recipes

All parts of celery are used for cookingdishes. Rhizome is also used in dried form. Rigid external stems are subjected to heat treatment, previously removing all rigid layers with a knife. The inner (more tender) stems are used in raw form. Leaves are usually not stored, immediately added to salads. About 2 weeks you can store in the refrigerator a stalk of celery. Recipes for cooking are varied. This plant produces excellent salads, soups, drinks, second courses, seasonings or sauces.

Recipe 1

A recipe for a salad made from wild rice, celery and walnuts has a description of how to make stalks of celery so that a fine dish can be prepared for dinner. Products are required for 6 servings:

For salad:

  • 1 liter of water (better chicken broth or vegetable broth);
  • 1 cup of wild rice, washed;
  • 1/3 cup of walnut nuts, lightly browned and grinded;
  • salt to taste;
  • 3 celery stalks are cut diagonally(it turns out about 1¼ cup); The best part for preparing a salad is always the inner stalk of celery; recipes that do not require its heat treatment, it is recommended not to use the outer stems of the plant in raw form;
  • ½ cup chopped fresh parsley;
  • 1 teaspoon of chopped finely chopped fresh sage (2 large leaves).

For refueling:

  • 2 tablespoons freshly squeezed lemon juice;
  • 2 teaspoons of red wine vinegar (you can white wine vinegar or vinegar sherry);
  • salt;
  • 1 clove of garlic, crushed;
  • freshly ground pepper;
  • 3 tablespoons of walnut table oils;
  • 3 tablespoons olive oil table;
  • 2 tablespoons kefir or ordinary skim yogurt.

In a large saucepan bring water or broth toboil, add salt and wild rice. Reduce the heat, cover with a lid and stew for 40 minutes or until cooked. Drain the water, cool and spread into a large bowl to the other ingredients of the salad. Mix the lemon juice, vinegar, garlic, salt and pepper. Whisk olive oil, walnut, kefir. Season with salad. The taste is adjusted with seasonings and served to the table.

Recipe 2

For an Italian salad with mushrooms, the inner stalk of celery is also suitable. Recipes for cooking cold dishes from raw stems allow their storage in the refrigerator. Ingredients for 4 servings:

  • 250 g of cremini champignons or white champignons, cut very thinly;
  • 4 stalks of celery, from the middle, cut very thinly;
  • 2 tablespoons of freshly chopped parsley;
  • 1 tablespoon chopped green onion;
  • salt;
  • 1 ½ tablespoons of lemon juice tablets (you can substitute 1 tablespoon of lemon juice and ½ tablespoon of white wine vinegar or sherry vinegar);
  • ¼ cup olive oil;
  • freshly ground pepper;
  • 60 g of Parmesan cheese, rub large.

Stir together: mushrooms, celery, parsley, green onions and season with salt and pepper. Mix the lemon juice and olive oil, add to the vegetables and mix. Immediately before serving, once again mix with parmesan cheese. Salad can be prepared in advance, but dressing with sauce and mixing with cheese should be before serving.

Recipe 3

Original salad in the style of Waldorf combinesapples, walnuts, raisins, stalk of celery. Recipes with raw celery are intended for cooking dietary dishes, useful for health. 6 servings of lettuce from the following products are prepared:

for salad:

  • 2 Fuji apple;
  • 2 teaspoons of fresh lemon juice;
  • 1/3 cup of walnut nuts, the kernels are divided into 4 parts and slightly roasted;
  • 1 cup finely chopped celery (take the stem from the middle);
  • ¼ cup raisins;
  • ¼ cup of large-sliced ​​celery or parsley leaves (you can take 2 tablespoons of each tablespoon of each plant).

for sauce:

  • 2 tablespoons freshly squeezed lemon juice;
  • 2 table spoons of mayonnaise;
  • ½ cup low-fat yogurt;
  • ¾ tablespoons of curry powder;
  • ½ teaspoon ground cumin;
  • salt.

Prepare the dressing: mix lemon juice, yogurt, mayonnaise, curry, cumin, salt. They set them aside. Cut each apple into 12 segments. Remove the core of each segment and cut into thin transverse slices. How to cook celery stalks? Do not heat them. The salad uses raw finely chopped stems, they are mixed in a large bowl with apples and 2 teaspoons of lemon juice. Add the remaining ingredients and mix. Before serving, salad dress with sauce.

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