Celery by John Spottiswood.

Raw celery is flavorful and wonderfully crunchy, and it's a great vehicle for dips or fillings like peanut butter or cream cheese. Celery can also be sautéed and used to flavor soups, stews, and sauces. A bunch or stalk of celery consists of a dozen or so individual ribs, with the tender innermost ribs called the celery heart.

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1 rib = 1/2 cup sliced


carrots (for snacking) OR fennel stalks (takes longer to cook) OR Chinese celery (This is a good substitute if the celery is to be cooked; Chinese celery has a more intense flavor than conventional celery.) OR bok choy (raw or cooked) OR cardoon (for cooking) OR jicama (for snacking or crudités)

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