Description
Celery is one of the three pillars of Italian soffritto, together with carrot and onion: diced evenly, they form the base of sauces, vegetable ragù, soups and stocks.
It has a fresh, slightly bitter taste and a crunchy texture that makes it good raw as well, in crudités or salads. You can use the whole stalk, leaves included: I blend them with cheese, sunflower seeds and garlic into a pesto for crostini, a recipe created precisely so as not to throw them away. A couple of stalks with their leaves are enough for a vegetable stock.
To keep it crunchy, wrap it in a damp tea towel in the fridge.
It has a fresh, slightly bitter taste and a crunchy texture that makes it good raw as well, in crudités or salads. You can use the whole stalk, leaves included: I blend them with cheese, sunflower seeds and garlic into a pesto for crostini, a recipe created precisely so as not to throw them away. A couple of stalks with their leaves are enough for a vegetable stock.
To keep it crunchy, wrap it in a damp tea towel in the fridge.
