Basics for the novice cook | ||
Celery | ||
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Whatever the application of your celery dish, the sticks should be washed clean of soil and grit, and then trimmed. You will normally need to cut off around 2cm at the root end, and then trim off the tip where the stem is a very dark green. The stick can then be cut in sizes to suit your dish. One drawback with celery is that a whole celery can be difficult to use if there are a small number in your household. One solution to this problem and to avoid waste is to use it in three consecutive dishes, for example, to make a gravy or a ragu with the outer more woody stems, then a coq au vin, and then stir fried fillet steak with ginger, onions, mushrooms, and celery. |
Celery is a key component in many sauces and gravys, and when cooked it becomes sweet and
therefore works well in stir frys too. It can also be eaten raw, for example in salads.
