Get simple prep tips and recipe ideas for this crunchy stalk
Best to buy
Choose firm, tightly formed bunches with crisp, green leaves. Store celery in a plastic bag in the refrigerator for up to one week.
Cut & clean
Wash celery just before using. Trim the leaves and the base, and reserve the leaves for soups and salads. Celery can also be frozen in plastic bags and used in dishes that call for cooked celery.
A super-simple side
Slice celery into diagonal sections and add to salads, or braise it in olive oil and serve with salt and pepper.
Varieties
The most common variety of celery is the pale green Pascal. Another variety, golden celery, is protected from light to prevent the development of chlorophyll during the growing period. The term celery hearts describes the tender, innermost ribs of the celery.
Celeriac, or celery root, is similar to common celery in appearance; however, it is the knobby stem of celeriac that is edible, rather than the stalk.
Preparation, uses, and tips
Wash celery just before using. Trim the leaves and the base, and reserve the leaves for soups and salads. Celery can also be frozen in plastic bags and used in dishes that call for cooked celery. Slice celery on the diagonal into salads, or braise it in olive oil and serve with salt and pepper.
Nutritional Highlights
Celery (raw), 1 large stalk
Calories: 10
Protein: 0.48g
Carbohydrate: 2.3g
Total Fat: 0.09g
Fiber: 1.01g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
