The market · Vegetables · Northern and Central Europe, Southern Europe
Celery
Crisp, stringy stalks with a savoury scent — with onion and carrot, the base of countless stocks and sauces.
celery · fresh · green
just inWhat to do with it
SundaneseSoto mie BogorYellow noodles, beef and cabbage in a clear spiced beef broth, with tomato, potato and slices of fried spring roll.No one here has made it yetMinahasanBrenebonA thick soup of red kidney beans with pork, nutmeg and clove, a Minahasan descendant of Dutch brown-bean soup.No one here has made it yetUyghur and XinjiangLaghmanThick hand-pulled noodles under a stir-fry of lamb, peppers, tomato, celery and onion — the everyday lunch of the region.No one here has made it yetSichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.No one here has made it yet
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.No one here has made it yet
ItalianRagù alla bologneseA slow sauce of minced beef and pork with soffritto, a little tomato, wine and milk — served with tagliatelle.No one here has made it yetItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.No one here has made it yetCreole and CajunGumboA thick, dark stew-soup built on a roux and the holy trinity, with meat or seafood, served over rice.No one here has made it yetCreole and CajunJambalayaRice cooked in one pot with the holy trinity, smoked sausage and chicken or seafood, until it has soaked up everything.No one here has made it yetCreole and CajunCrawfish étoufféeCrawfish tails smothered in butter, the holy trinity and a little stock, into a thick, rich sauce over rice.No one here has made it yetCreole and CajunRed beans and riceRed kidney beans cooked for hours with a ham bone, smoked sausage and the trinity until creamy, over rice.No one here has made it yetCreole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.No one here has made it yet
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.No one here has made it yetItalianRagù alla bologneseA slow sauce of minced beef and pork with soffritto, a little tomato, wine and milk — served with tagliatelle.No one here has made it yetItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.No one here has made it yetCreole and CajunGumboA thick, dark stew-soup built on a roux and the holy trinity, with meat or seafood, served over rice.No one here has made it yetCreole and CajunJambalayaRice cooked in one pot with the holy trinity, smoked sausage and chicken or seafood, until it has soaked up everything.No one here has made it yetCreole and CajunCrawfish étoufféeCrawfish tails smothered in butter, the holy trinity and a little stock, into a thick, rich sauce over rice.No one here has made it yetCreole and CajunRed beans and riceRed kidney beans cooked for hours with a ham bone, smoked sausage and the trinity until creamy, over rice.No one here has made it yetCreole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.No one here has made it yetKinds
- Green / Pascal
- The everyday one, all year.
- Fenland
- Earthed up to keep it pale; sweeter and more tender — October to December.
- Chinese celery
- Thin, hollow stalks and a much stronger taste.
Goes with
Knowing it
- Where to buy
- Tight heads with fresh leaves; limp celery revives in iced water.
- Worth knowing
- Keep the leaves and use them like parsley.
