Celery root is an absolutely extraordinary, aromatic bulb with wonderful properties. Usually undervalued and eaten only as an addition to the bouquet of Italians, it is very intriguing and healthy in itself! I admit that I myself did not appreciate him once. I was honestly surprised when many years ago, during my travels around the world, for the first time in my life I ate celery puree (recipe I gave in "Taste of life").
When I started to be interested in a healthy and healthy lifestyle, I began to discover vegetables that have long been known to humanity, which in the modern world have gone out of fashion. In this way, I rediscovered for myself and loved simple vegetables such as beets, parsley, cabbage, or more forgotten, like parsnip, kale or scallion. Over time, some of them have returned to favor, and even survived their total renaissance, such as kale, which has become a culinary hit. Only this poor celery is a little bit forgotten .... It's a pity!
Why is it worth eating celery tubers more often?
Because it is extremely nutritious and healthy! Our ancestors already knew this - it is one of the oldest vegetables known to humanity. It is estimated that a man eats celery for at least 2,000 years - but he is known to us a lot longer. From the celery in my kitchen I prepare delicious salads, juices (in combination with other vegetables and fruits - perfectly cleanses the kidneys!), Soups, puree, baked celery (delicious !!!!), pickled, celery pate and even goulash, which I recommend you today 🙂 It is a great alternative for people who want to give up or at least limit the consumption of meat. In my opinion, its consistency replaces them well 🙂
The celery tuber is extremely nutritious - it is rich in such valuable calcium, sodium, phosphorus, iron and magnesium! In addition, it contains B vitamins (including folic acid) and vitamins PP, C, A and E (vitamin of youth). Did you know that celery contains twice as much vitamin C as citrus ?! It also contains priceless psoralen, which works anti-cancer.
It also contains flavonoids and furanocoumarins with antioxidant, anti-inflammatory, diuretic and antispasmodic properties. They also seal blood vessels. Furanocoumarins act diuretic and relaxant - that's why celery so wonderfully cleanses the kidneys.
The characteristic essential oils, which contain celery, not only give this vegetable a unique taste, but also greatly improve digestion.
Root celery is a huge amount of nutritional value and very few calories - about 20 kcal per 100 g.
Celery prepared in this way becomes deliciously sweet, and its consistency makes it satisfy even die-hard supporters of meat - it simply makes it not lacking 🙂
Here's the recipe:
Delicious celery stew
Components:
1 celery bulb (peeled and diced)
several carrots (peeled and cut)
1 leek (cleaned and cut)
3-4 cloves of garlic peeled and chopped
3-4 glasses (or more) of cut tomatoes peeled (emergency can be a passat from a glass container, in the worst case tomatoes from a can)
1 tablespoon of clarified butter or favorite oil
½ teaspoon of turmeric
1/2 - 1 teaspoon of curry powder (or a little more)
2 laurel leaves
1 teaspoon of coriander seeds (not necessarily)
Salt and pepper to taste
Fresh herbs to be served - for example lovage, parsley, coriander or other favorite
Execution:
Oven to 180 to 200C hot.
At the bottom of a heat-resistant saucepan, heat the clarified butter, add coriander seeds. When they release their aroma, add purified and sliced leeks and garlic. Fry it to rum. Give turmeric, bay leaves, and peeled and sliced carrots. Then add peeled and diced celery. Fry and stir all the ingredients until you notice that the vegetables will change color and become slightly glassy.
Add chopped tomatoes, mix whole, season with salt and pepper, but gently, so as not to overheat. Cover the whole and put in the oven. You can turn on the hot air circulation, then reduce the temperature to 175C. Bake for about 20 minutes (or longer) until the whole is strangled.
If you think that there is too little sauce, you can add more tomatoes, passata, or broth from vegetables, possibly water. Just make sure that the sauce has a nice consistency (so that the dish is not too dry). The whole season to taste with salt and pepper and add fresh herbs (fresh coriander, parsley, basil - what you like).
Such a stew genuinely suits all groats - for millet, buckwheat, quinoa or rice, etc.
In the picture a stew accompanied by a colorful quinoa and baked beetroot. The whole with a lot of fresh coriander.
Delicious and healthy! 🙂