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Celery is a swamp plant and considered as vegetable since ancient times and surely can be included in meal prepping now in modern times. There are a lot of benefits from celery like excellent source of antioxidants, beneficial enzymes, Vitamin K, C, potassium, folate, B6, celery seeds lessen inflammation and bacterial infection.
There are a lot of ways to prepare celery, its leaves makes a great addition to stir fries and soups, eaten raw in salad, braise to eat as side dish, peanut butter with celery sticks, tomato and celery salsa with dippers.
The flexibility and availability of celery in the market makes it an easy choice as an ingredient for a healthier meal prepping.
- Aids to lessen cholesterol
- Lessens swelling
- Avoid high blood pressure
- Avoid ulcers
- Keeps away from having liver illnesses
- Helps to lose weight
- Helps good digestion and lessens bloating
- Fights against infection
- Avoids urinary tract infection
- Boosts the system to fight against cancer
How to Select
- Select rigid and strongly packed stalks with medium ribs that are crunchy, adequate to split apart simply.
- The leaves must be vibrant in color and light green.
- The deepest stalks known to be celery hearts have a placid taste and can be bought individually.
- Celery seeds are usually top to by as a whole.
- For the roots, select the smoothest with the slightest amount of extension.
How to Store
- Get rid of any discolored leaves
- Just retain the stalks attached to the root until you are ready to consume them.
- Put the celery unwashed in plastic bag.
- Celery must be stored in vegetable holder of a refrigerator for a week to 2 weeks depending on the method of use.
- Avoid storing it in cold place and inner sides of the fridge.
- Remove the roots by cutting off, wash the stalks, slice them into two or three pieces and put them in a sealed container.
- Celery seeds must be stored in a jar and bring them in a chilly and dim place away from the sunlight.
- Seeds bought in bulk should be kept in a glass container with sealed lids.
- Celery root can last up 10 days keep in a plastic bag for ten days in the fridge.
Tips Preparing Celery
- To clean celery cut off the base and leaves then rinse the leaves and stalks under the tap water.
- Cut off the stalks with the length you prefer
- If the external of the celery stalk has tough strings eliminate them by making a thin cut into one end of the stalk and take away the fibers.
- If you have celery that has sagging, bring back the crispiness by sprinkling with a small water and put in the fridge for some hours.
- Mushrooms (white button ones or baby portobello
- Garlic, minced
- (Optional) Remove the tough strings from the celery (here are some instructions if you need it).
- Now, I cut it with a Chef Knife slightly diagonally and a couple centimeters apart, like this:
- Slice the mushrooms.
- Heat the butter in a Frying Pan with some minced garlic.
- Add the celery and stir-fry for a minute.
- Add the sliced mushrooms and stir fry for another 1-2 minutes.
- Remove from heat and serve!
- 2 chicken breasts, cooked and shredded
- 3 tablespoons butter
- ½ cup Frank’s Red Hot Sauce
- 1 bunch of celery
- ¼ cup crumbled blue cheese
- In a small saucepan, heat the butter and Frank’s Red Hot sauce together, whisking frequently until butter melts.
- Pour buffalo sauce over shredded chicken and toss to coat.
- Slice celery into 3 inch pieces. Stuff celery with chicken mixture. Top with blue cheese crumbles and serve.
- ¼ cup butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cups very finely chopped good quality, flavorful celery (about 5 large stalks, organic recommended for optimal flavor).
- 1 large clove garlic, minced
- ⅓ cup all-purpose unbleached flour
- 1½ cups good quality chicken broth
- 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results)
- 1 teaspoon salt
- ½ teaspoon sugar
- ⅛ teaspoon freshly ground pepper
- Melt the butter in a Dutch oven over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
- If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.
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