Celery stalks, hearts, leaves

Celery Stalks

Nutrition

Calories: 16
Fat: 0.2g
Carbohydrates: 1.7g
Fiber: 1.6g
Sugar: 0.7g
Protein: 0.7g
Vitamin K: 100% DV
Vitamin A: 10% DV
Vitamin C: 8% DV
Folate: 5% DV
Potassium: 4% DV
Calcium: 3% DV 

Recipe

Kombu Celery

Ingredients

Celery Stalks - This could also work with cucumber although celery is traditionally used.

Sesame Oil - Toased sesame oil also works.
Soy Sauce - You could also use tamari if you have a gluten sensitivity.

Seasoned Rice Wine Vinegar - Regular rice wine vinegar also works but I love how the pop of sweetness elevates this dish.

Traditional Furikake - You could use the standard furikake as long as it's got pieces of kombu seaweed in there. Their menu says kombu but I think the nori furikake tastes super similar if you can't find it.

Shiso Fumi Furikake - This is where the red shiso comes in. It adds a beautiful tangy vibrant flavor.

Toasted Sesame Seeds - This is mainly for finishing and adds a perfect nutty touch. Untoasted also works.

How to make

Just use a vegetable peeler to peel the celery stalks down until they're tender and skinny.

Cut each stalk in half and place in a shallow mixing bowl.

Drizzle with sesame oil, rice wine vinegar and soy sauce and toss.

Add both the furikakes and toss once more.

Top with toasted sesame seeds before serving.

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Celery Hearts; bottoms & inner white stalks

Recipe

Braised Celery Hearts

Ingredients

1⁄8 teaspoon sea salt
1 cup chicken broth
1⁄8 teaspoon freshly ground black pepper
1 pound celery hearts
2 tablespoons unsalted butter

How to make

Step 1
Trim ends and slice hearts on the bias.

Step 2
Melt butter in a heavy skillet over medium heat. Add celery and cook, turning occasionally, until golden on all sides, about 8 minutes. Add remaining ingredients and cook, covered, until liquid is evaporated and celery is tender, about 20 minutes.

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Celery Leaves

Recipe

Celery Pesto

Ingredients

greens – here we’re using celery leaves instead of basil leaves

cheese – best is Parmesan cheese, alternatively you can use Grana Padano cheese, or a mix of Parmesan cheese and Pecorino cheese

nuts – I used almonds but walnuts would also work very well here

olive oil – extra virgin olive oil (like you would use for a salad), add more if you want a thinner pesto consistency

lemon zest – this is optional but it adds a nice citrusy flavor to the pesto
salt and pepper

How to make

STEP 1: Add all the ingredients, except the olive oil, to a food processor bowl.

STEP 2: Pulse until a thick paste forms (scrape the ingredients from the sides of the bowl from time to time).
Add the olive oil and pulse the sauce at the lowest speed until well combined or whisk in the olive oil by hand.

STEP 3: Season to taste with salt and pepper. You can also add more olive oil if you want a thinner consistency of your pesto.

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