Ingredient Ideology | The Celery Connect By: Dr. Kaviraj Khialani- Celebrity Master Chef.
/The Celery Connect
Celery is a low-calorie vegetable with a high water content that contains a sizable dose of fiber, along with some vitamins and minerals. It's a convenient on-the-go snack as well as a vegetable that can be incorporated into cooked dishes, stir-fries, and salads.it has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. Celery seed is also used as a spice and its extracts have been used in herbal medicine.
The first cultivation is thought to have happened in the Mediterranean region, where the natural habitats were salty and wet, or marshy soils near the coast where celery grew in plant communities. North of the Alps, wild celery is found only in the foothill zone on soils with some salt content. It prefers moist or wet, nutrient rich, muddy soils. It is a marshland plant that comes from the same family as carrots and parsley. It has long, firm, pale green fibrous stalks and grows in bunches of approximately eight to 10. The stalks taper into leaves at the top. Although most people discard the leaves, they are also edible. Celery has a mild, earthy, slightly peppery taste.
The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinning’s and transplanting’s, they are, on attaining a height of 15–20 cm (6–8 in), planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems Unlike some vegetables, celery retains most of its nutrients even if it is steamed.
A study published in 2011 in the journal LWT – Food and Science Technology compared celery that had been steamed, boiled and blanched and found that, after 10 minutes of steaming, the vegetable still maintained 83% to 99% of its antioxidants, compared with uncooked celery. On the other hand, boiling and blanching led to a 38% to 41% loss in antioxidants. Celery is rich in compounds called phytonutrients, which are produced by plants and may have antioxidant and anti-inflammatory properties. (Antioxidants are substances that help prevent cell damage, according to the National Institutes of Health; and ant-inflammatory compounds are those that fight inflammation in the body.)
Celery was first grown as a winter and early spring vegetable. It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April.
Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly flavoured and are used less often, either as flavorings in soups and stews or as a dried herb. Celery, onions, and carrots make up the French Mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.
Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper. Celery leaves are suitable dried as a sprinkled on seasoning for use with baked, fried or roasted fish, meats and as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into a salad or as a garnish.
The seeds can be ground and mixed with salt, to produce celery salt. Celery salt can be made from an extract of the roots or using dried leaves. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavor of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Similarly, combinations of celery powder and salt are used to flavor & preserve cured pork and other processed meats as alternative to industrial curing salt. The naturally occurring nitrites in celery work synergistically with the added salt to cure food.
Here are a few health benefits of Celery:
Celery is a low-calorie vegetable that may have powerful anti-inflammatory properties. It can be used to lower cholesterol levels and arthritis pain, quicken weight loss, protect against oxidative damage, and reduce high blood pressure. Including celery stalks in your diet might promote your overall health as it is rich in vitamin C.
Good for immunity system: Rich in vitamin A and C as well as antioxidants, celery may greatly boost the immune system and make it more active and efficient. Eating this vitamin C rich vegetable regularly can help reduce your risk of catching a common cold, as well as protect you against a variety of other diseases.
Helps reduce blood pressure: Celery contains organic chemical compounds called phthalides. These compounds may help lower the level of stress hormones in your blood. It also contains potassium, which is a vasodilator and can be helpful in reducing blood pressure. When blood pressure is reduced, it puts less stress on the entire cardiovascular system and reduces the chances of developing complications or suffering from a heart attack or stroke.
Has anti-inflammatory properties: Experimental studies show that celery can potentially help reduce inflammation in the body. A 2019 study suggested that celery leaves may affect cytokines, which are immune system messenger molecules responsible for anti-inflammatory effects in the body. This is because the leaves may have high levels of bioactive compounds. Researchers concluded that it can be a potential ingredient for the treatment and prevention of inflammatory diseases.
Helpful in reducing cholesterol levels: A research study published also suggests that the levers of fiber found in celery may help reduce artery-clogging cholesterol (called LDL or bad cholesterol) The phthalides in these vegetables also may help stimulate the secretion of bile juices, which work to reduce cholesterol levels. Less cholesterol means less plaque on the artery walls and a general improvement in heart health. The fiber that is found in it also can work to scrape the cholesterol out of the bloodstream and eliminate it from the body with regular bowel movements, further boosting cardiovascular health.
Here are a few Culinary Uses of Celery:
Though we haven’t seen celery being used much in the indian cuisine and recipes yet, there is a scope and possibility of including it in a varied way and adding a touch of spice to it which can benefit us and also give us variety in our daily foods.
Celery added to the kachumber concept with cucumber, onion, tomato, chilies, coriander, lime, roasted crushed peanuts would be one of the good ways to start adding it in.
A tempered celery and sesame seed raita, spiced up with a little roasted crushed cumin and a dash of mint and chaat masala is also one of the ways to add it on the side with a meal.
Celery in the form of a subzi with cabbage/ carrots/ white radish and a tempering of mustard seeds, curry leaves, dried red chilies did like a foogath or a poriyal concept with a little fresh coconut and coriander can be one of the tasty ways too.
Blending it into juice, soups, adding it to baked dishes, stir-fried concepts, adding it into Chinese soups, gravies, fried rice, noodles, pot rice, futchi rice concepts, spring rolls, wontons are quite popular.
Here are a few of my favorite recipes with celery:
Recipe-1] CELERY ALMOND SOUP
Ingredients
Celery- 4-5 stalks, washed, cleaned and roughly cut.
Potatoes- 2 med sized, peeled and cubed
Oil-1 tsp
Butter-1 tsp
Garlic- 2-3 cloves, chopped
Onion-1 small chopped
Bay leaf-1 no
Peppercorns- 3-4 no
Salt and pepper to taste
Water/ veg stock- 2-3 cups
Almond paste-2 tsp
Sliced almonds-2 tsp
Parsley-2 tsp chopped
Fresh cream-2-3 tsp
Flax seeds/ pumpkin seeds- 2 tsp
Method:
1. Prepare all the ingredients for the celery and almond soup.
2. Heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute for 1 min.
3. Add in the celery, potato cubes, salt and pepper to taste, add in the water/stock and bring to a boil, simmer for 20-25 mins.
4. Cool the soup, remove the bay leaf, and churn the soup to a well-blended puree and bring it back to a boil. Adjust the texture by adding a little stock.
5. Now add in the almond paste, fresh cream and mix well and check for seasonings.
6. Serve the soup hot garnished with some more almonds, toasted nuts, parsley/cream.
Recipe-2] CELERY PEPPER FRIED RICE
Ingredients
Boiled rice- 2 cups- white/brown
Oil-2 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Onion-1 small chopped
Celery-1/2 cup stalks- cut into small pieces.
Salt and pepper to taste
Red chili sauce-1 tsp
Schezuan sauce/chutney- 2-3 tsp
Soy sauce-1 tsp
Red Capsicum-1/2 cut into small cubes
Yellow capsicum-1/2 cut into small cubes
Green capsicum-1/2 cut into small cubes
Chicken- boiled/cubed/shredded-1 cup or assorted veggies.
Spring onion greens-1/2 cup chopped
Method:
1. Prepare all the ingredients for the fried rice recipe.
2. Heat oil in a pan add in the ginger, garlic, onions, celery and saute for 2 mins.
3. Add in the capsicums/ assorted veggies/ chicken/ scrambled eggs etc and saute for 1 minute, add in the rice, all seasonings, sauces as per taste and mix well.
4. Cover and cook for 3-4 mins on a medium flame, toss well and mix up all ingredients in the pan.
5. Serve hot garnished with spring onion greens.
Recipe-3] STIR FRIED CELERY WITH CHICKEN
Ingredients:
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Ginger-1 tsp chopped
Onion-1 small chopped
Celery- 3-4 stalks- cut into strips
Star anise -2 no
Peppercorns-2-3 no
Red chilies-1-2 slit
Green chiles-1-2 slit
Red/ green/yellow capsicums-1/2 cup shreds
Boneless chicken- 1 cup cut into strips
Salt and pepper to taste
Soya sauce-2 tsp
Red chili sauce-1 tsp
Green chili sauce-1 tsp
Honey-1 tsp
Water chestnuts-3-4 no sliced
Water/veg stock -1/2 cup
Corn starch solution-2-3 tsp to thicken
Roasted crushed peanuts-2-3 tbsp.
Spring onion greens- 2-3 tbsp.
Method:
1. Prepare all the ingredients for the stir fry recipe.
2. Heat oil and butter in a pan add in the star anise, pepper, ginger, garlic, onions, chilies and saute them all for couple of minutes.
3. Add in the chicken pieces and saute them, add in seasonings to taste, little stock/water and allow the chicken to cook for 6-8 mins.
4. Now add in the assorted capsicums, water chestnuts, celery and other veggies if any and cook for 2-3 mins.
5. Add in the corn starch solution and thicken a little to get it all together, adjust seasonings/sauces as per taste, mix well and serve hot garnished with greens.
Recipe-4] CELERY & BEAN FRIED RICE
Ingredients:
Boiled rice-2 cups, white or brown
Oil-2 tsp
Butter-1 tsp
Celery-2-3 stalks, cut into small pieces
Garlic-1 tsp chopped
Ginger-1 tsp chopped
Green chilies-1 tsp chopped
Onion-1 small sliced
Bay leaf-1-2 no
Cinnamon stick-1-inch piece
Salt and pepper to taste
Boiled beans- 1 cup- kidney beans/ black beans/ baked beans etc can also be used in this recipe.
Water-1/2 cup
Parsley-2 tsp chopped
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
For the base of the rice:
Oil-2 tsp
Ginger-garlic-1 tsp chopped
Spring onion-2 sliced
Green chilies-2 slit
Salt and pepper to taste
Boneless chicken shredded-1 cup
Soya sauce-2 tsp
Red chili sauce-2 tsp
Mushrooms-1/2 cup sliced
Boiled sweet corn-1/2 cup
Corn starch -2-3 tsp to thicken
Cheese- 2-3 tsp grated
Method:
1. Prepare all the ingredients for the base of the recipe and the fried rice
2. Heat oil and saute the ginger, garlic, chilies, onions and saute for 1 minute, add in the chicken shreds and saute for 1-2 mins, add in the seasonings, mushrooms, corn water/stock and sauces and mix well.
3. Reduce flame and cook for 6-8 mins and then add corn starch solution to thicken it all up.
4. Place this mixture at the base of your serving dish or bowls. Now toss the rice and add it over this and serve.
5. To prepare the fried rice, heat oil and butter in a pan add in the spices, ginger, garlic, chilies, onions and saute for 2 mins.
6. Add in the beans and celery and saute, add seasonings, herbs, chili flakes, sauces to taste and add in the cooked rice and saute it all well for 3-4 mins, cook for 4-5 mins and then place this over the chicken and mushroom mixture and top it up. Garnish with greens and serve hot.
Recipe- 5] ASIAN CELERY STIR FRY
Ingredients:
Oil-2 tsp
Butter-1 tsp
Red chilies-1-2 slit
Green chilies-1-2 slit
Spring onions- 4-5 no sliced
Celery- 3-4 stalks cut into small pieces
Chicken sausages- 2-3 no sliced
Salt and pepper to taste
Carrot-1 cup strips
French beans- 4-5 sliced
Red capsicum-1/2 no strips
Soy sauce- 2 tsp
Red chili sauce-2 tsp
Peanut butter-2 tsp
Water/stock-1 cup
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Honey-1 tsp
Corn starch solution- 2-3 tsp to thicken
Parsley-2 tsp chopped
Assorted nuts-2-3 tsp sliced
Assorted seeds-2 tsp toasted and added
Spring onion greens- 2-3 tbsp. chopped
Method:
1. Prepare all the ingredients for the celery stir fry dish.
2. Heat oil and butter in a pan, saute the chilies, onions, and garlic for a couple of minutes.
3. Add in the chicken sausage pieces and saute for 2-3 mins. Add in seasonings, herbs, chili flakes, honey, sauces, little water and allow the chicken to cook for 6- 8 mins.
4. Add in the carrot and capsicums, peanut butter and adjust it with a little water, cook for 3-4 mins.
5. Now add in a little corn starch solution and thicken up the mixture to a semi-dry/ medium gravy texture, add in nuts and seeds, mix well and garnish with parsley/ spring onions and mix. Serve hot.
Recipe- 6] CELERY AVOCADO TUNA SALAD
Ingredients:
For the base of the salad:
Assorted lettuce leaves-1 cup
For the body of the salad:
Celery-2-3 stalks cut into slices
Avocado-1 ripe, peeled, stoned, cut into cubes
Tuna fish-1 cup, drained from the tin.
For the dressing of the salad:
Mayonnaise sauce-1/2 cup
Salt and pepper to taste
Lime juice-2 tsp
Assorted herbs-2-3 tsp fresh
Mustard paste-1/2 tsp
For the garnish of the salad:
Assorted nuts/seeds-2-3 tsp
Micro-greens-2-3 tsp
Fresh herbs-2 tsp
Cherry tomatoes-3-4 cut
Method:
1. Prepare all the ingredients for the salad as listed. We can also use tofu, grilled paneer or grilled veggies, boiled/roast chicken, etc in this salad.
3. In a salad plate, arrange the assorted cleaned, washed, chilled, and crispy lettuce leaves as the base.
4. In a mixing bowl combine together the ingredients for the dressing and mix well.
5. Now add the body of the salad into the dressing and toss it well, check for taste and adjust it accordingly.
6. Dish out the chilled salad onto the serving salad plate and garnish it, serve cold.