The entire celery plant is edible, including the stalks, leaves, and seeds! Celery is found in mirepoix, the base for many French dishes that also includes carrots and onions. In Cajun cooking, celery is part of the trio of celery, onion, and bell pepper referred to as the “Holy Trinity”. Celery is high in vitamins A, B, C, and E and is high in water and fiber content. It is often enjoyed raw, dipped in hummus or dressing, or with a smear of peanut butter and topped with raisins. Celery has a unique flavor that is mellow when cooked.
Store wrapped loosely in plastic in the refrigerator, celery can last for up to two weeks.
Trim leaves from the celery and use for garnish or add to homemade stock. Cut off the bottom core or remove as many stalks as you need for your recipe. Slice thinly and sauté or dice and cook with onions and carrots to use as a base for savory soups and stews. Snack on raw with hummus or salad dressing. Top with peanut butter and raisins for ants on a log!
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