It has a long, pale green ribs with ridged skin, crunchy flesh, and a clean, parsley like flavour. Golden celery is a variety that is grown under a layer of soil or paper to prevent greening. Developed in Europe in the 1600s today’s celery is sold either as whole stalks of 10 to 12 ribs, or as hearts, the inner ribs only. Celery is used raw and cooked.
Keep refrigerated up to 2 weeks.
Prep and cook:
Pull rubs away from the stalk and wash off the dirt.
Cut the ribs to desired size. Serve raw as celery sticks with dip, or stuffed.
Add cut celery to salads, soups, stews, stir fries, casseroles and stuffings. Celery can be braised, as a side dish. The leaves can be chopped and used in soups and stuffings.
Goes with: Herbs, spices and flavours such as: Fennel, lemon, mayonnaise, hummus, olive oil, paprika, parsley, salt, soy sauce, vinegar.
Foods: beef, blue cheese, breadcrumbs, cream cheese, ham, lettuce, onions, Stilton, turkey, chicken.
Health highlights: Low in calories, fat and sodium,
Contains lutein, and zeaxanthin, antioxidants that may help prevent eye disease.