Petiole celery is a herbaceous plant that is grown for the sake of succulent fleshy stems, which have found application in the culinary art of many countries.
This product is absolutely free of fat, therefore it has a low calorie content. At the same time, it has an extremely rich vitamin and mineral composition, therefore it is often a component of a wide variety of diets.
Petiole celery refers to plants that can rid the body of toxins and toxins. It contains substances that lower blood cholesterol, neutralize carcinogens and are involved in antioxidant mechanisms. A high concentration of sodium gives the stems of this plant a salty taste, which allows them to be used instead of salt. This quality is especially valuable for people with osteoporosis, kidney and bladder dysfunction.
Due to the variety of its beneficial properties, petiole celery is increasingly becoming a component of the diet menu. And its astringent taste and spicy aroma will add a touch of freshness to any dish. Petiole added to high-calorie soups, borscht and meat sauces "unloads" heavy food. In addition, it is a recognized aphrodisiac, which will be appropriate when preparing a romantic dinner.
The culinary use of this plant is very wide. Petiole celery is salted, pickled, used as a spicy spice, stewed with meat and included in a wide variety of vegetable salads. It harmoniously combines with seafood and mushrooms, as well as with zucchini, eggplant and squash. They make mashed soups, stews, vegetarian pilaf and all kinds of cereals with fried vegetables.
However, only when used in their raw form, the petioles retain all the useful substances, so the most common dishes from petiole celery are all kinds of salads. There are a lot of recipes, because celery is combined with a huge number of products. It will be appropriate wherever there are green or red vegetables. The simplest salad is fresh cucumbers, Peking or white cabbage, tomatoes, canned corn and petiole celery. You can choose any dressing - from olive oil to mayonnaise. An unusual combination can be obtained by mixing crushed rhubarb and celery and seasoning them with any sauce or oil. As a nutritious snack, petioles with paste or cream cheese are used. A healthy and tasty appetizer is a salad of celery, shrimp and apples, seasoned with mayonnaise.
Cooking celery does not require special culinary skills, since most often the plant is used raw. During heat treatment the petioles lose their most valuable properties, so it should be short-lived. It is also important not to overdo it with the quantity, because this vegetable has a powerful and vibrant taste that can drown out other spices and seasonings.
Petiole celery can be of different colors - white, green and reddish. These differences depend on the growing technique and varietal characteristics of the plant. When cooking, it should be borne in mind that the taste of white celery is softer and more delicate, and green and reddish petioles have a pronounced bitterness and astringent aroma. At the same time, the beneficial properties of all varieties are absolutely identical.
Also, do not forget that this product is not intended for long-term storage. Even in the refrigerator, wrapped in a plastic bag, after three days the celery will begin to deteriorate. If you want to stock up on this plant for the winter, you can freeze it after preliminary cleaning and blanching in boiling water. For salads, such petioles are unsuitable, but for hot dishes they are quite suitable. They can also be dried and ground in a coffee grinder. You get fragrant seasoning that will revive any dish.
If in the kitchen there will always be petiole celery, this useful habit will not only make life tastier, but will also have a beneficial effect on health.