How and with what to eat celery: recipes

Many people believe that the healthier the food, the more tasteless and monotonous it is. However, adherents of a healthy lifestyle strongly disagree with this point of view. There are many foods that make a healthy menu varied and interesting, and one of them is celery. Nutritionists unanimously include it in the list of the most healthy, tasty and affordable vegetables, and the medicinal properties of the plant are used in the fight against a wide range of diseases.

Dishes based on celery are varied and original, and a nutrition program using this vegetable is easy to organize so that the taste of the dishes will please even the most demanding gourmets.

Description, chemical composition, nutritional value, vitamins and microelements

Celery is a perennial herbaceous plant from the Apiaceae family. There are three cultivated varieties of celery − sheet, petiolate and root, each of which has many varieties. The plant prefers moist soils and is resistant to cold. Seedlings tolerate frosts down to -5⁰С, and seeds germinate at a temperature of +3⁰С.

Celery blooms from July to September. Leaves are collected from June to July, seeds - from August to September, roots and stems (petioles) are harvested in the fall.

All parts of celery are healthy and edible.Therefore, the plant is widely used in cooking, folk medicine, cosmetology, dietary and therapeutic nutrition.The leaves contain 10-18% dry matter, including about 1% sugar, 2-3% protein. The proportion of dry matter in root vegetables is 10-20%, of which 2-4% is sugar, 1-3% is proteins.

Important! Leaves and root vegetables contain beta-carotene (provitamin A), B vitamins (thiamine, riboflavin, niacin, choline, pyridoxine, folate), ascorbic and nicotinic acid. In addition, flavonoids and furanocoumarins were found in the plant.

Celery contains purines, oxalic acid, pectin, essential oils, and organic acids. The mineral complex consists of salts of calcium, potassium, silicon, phosphorus, sodium, magnesium, manganese, copper, chromium, zinc, and other micro- and macroelements. The stems contain more salt, and the roots contain more sugar.

Calorie content, dietary fat and glycemic index

The energy value of fresh celery leaves is 13 kcal, roots - 34 kcal. The obvious advantage of the plant is that with a negative calorie content and low fat content (on average 0.1-0.3 g), the composition contains a lot of carbohydrates (2.1 g) and proteins (0.9 g).

The glycemic index of celery varies between 15-85 units and depends on the part of the plant and the method of heat treatment.

Fresh leaves have the lowest GI - 15 units. The roots have a GI of 35 units when fresh and 85 units when boiled.

Beneficial properties of celery for the body

Celery has a pronounced diuretic effect. It effectively cleanses the kidneys, blood and intestines of waste, toxins, heavy metals, and other negative elements, promotes the dissolution and elimination of uric acid salts, and is widely used for the treatment and prevention of kidney diseases, bladder diseases, gout, and rheumatism.

Celery is used as a general tonic.The substances it contains stimulate local immunity, protect against colds and genitourinary infections. The phytoncides present in the composition kill and suppress the growth and development of bacteria and their spread throughout the body.

B vitamins together with ascorbic acid have a beneficial effect on the cardiovascular system:

• normalize blood circulation processes;
• stimulate the production of red blood cells;
• increase the strength and elasticity of the walls of blood vessels and capillaries;
• reduce levels of bad cholesterol;
• regulate blood glucose levels;
• stabilize high blood pressure;
• serve as a good prevention of atherosclerosis, ischemia, and myocardial infarction.

Celery is also valued for the presence of plant fiber, which helps speed up metabolism and active losing weight. Fiber stimulates digestion, slows down the body's absorption of fats, enhances intestinal motility, normalizes stool, cleanses the intestines of waste and toxins. In addition, it increases endurance, performance, stimulates physical activity, due to which more calories are consumed, and the weight loss process is more effective.

For reference. Once in the stomach, fiber swells and fills all available space, resulting in a long-lasting feeling of fullness and eliminating the need for snacks.

Celery is rich in provitamin A (beta-carotene), which has a pronounced antioxidant effect, neutralizes dangerous free radicals, slows down the aging process, and serves as a prevention of cancer. In addition, beta-carotene ensures the proper functioning of the sweat and sebaceous glands, organs of vision, and maintains the health of mucous membranes and skin.

Regular consumption of celery provides the body with phosphorus, which is necessary for full metabolism and mineralization of the skeletal system.

Having such a composition rich in nutrients, celery has a beneficial effect on the nervous system:

• relieves nervous tension;
• reduces the severity of feelings of fear, anxiety, symptoms of increased irritability;
• activates thinking processes;
• increases mental activity;
• has a calming effect;
• reduces the toxic effect on brain cells;
• normalizes night sleep and the processes of falling asleep;
• stimulates performance.

How to eat celery correctly

All parts of the plant are added to first and second courses, salads, sauces, drinks, and seasonings. Root vegetables and leaves are also used in dried form: dry stems replace salt for people suffering from osteoporosis, diseases of the liver, kidneys, and gall bladder.

The stems are used fresh as a component of salad, boiled, baked, stewed, dried, and then used as an aromatic additive to soups and side dishes.

Can it be eaten raw and how?

People who are just starting to get acquainted with the vegetable are wondering whether it is possible to eat celery raw.

We answer: all parts of the plant - leaves, stems and roots - are suitable for fresh consumption.

Do I need to clean it and how to do it correctly?

It all depends on the type of celery and the part used. Leaf celery, of course, does not need to be peeled. There are mixed opinions regarding varieties of stem celery.Some nutritionists consider it advisable to remove the top layer of the stems, others do not see the need for this, since it is in it that a huge amount of vitamins, micro- and macroelements are concentrated.

Part of the question of whether stalk celery needs to be peeled depends on the freshness and degree of maturity of the plant itself. Root celery requires preliminary peeling.

How to peel roots, stems, greens

Let's start with how to clean the stems. If the petiole growing inside the bunch is young, has a thin skin and is not covered with thick coarse fibers, it is enough to rinse it well with hot water and can be used for food or for preparing various dishes.

In cases where the plant has reached ripeness and is even a little overripe, remove the thick film using a sharp knife or vegetable peeler.. Regardless of the degree of maturity, it is recommended to remove the lower part of the stem (about 3-4 cm), and if there are upper shoots, they are also cut off.

As for celery root, you can only use it for food when it is peeled. To do this, wash off the dirt and cut off the top and bottom parts with a sharp knife. Next, cut off the necessary part for preparing a particular dish, and put the rest in the refrigerator or a dark, cool place. Using a knife or vegetable peeler, cut off the peel, all the buds, and darkened areas. After this, the rhizome is washed well again, doused with boiling water, and cut into portions of the desired shape and size.

If the root vegetable is uneven or knotty, cut it into smaller pieces, this will make the process of removing the peel easier. It is also better to cut off the spongy parts, as they have no taste.However, if you are using celery for weight loss, it is better to leave them, as they contain dietary fiber, which is so important for digestion and weight loss.

Advice. The root tends to darken when exposed to oxygen, so if the vegetable is not used immediately, it is better to fill it with cold water.

What parts of celery can you eat?

All parts of celery are edible: root, leaves and stems. Even the seeds have become widespread in cooking and folk medicine.

Root

Fresh, peeled root is used in cooking. In this form he is most useful for humans, as it retains all valuable minerals, vitamins, proteins, amino acids. The pulp has a pleasant aroma, similar to the smell of parsley.

How else are rhizomes used? Vegetable cutlets are prepared from them, added to soup, meat dishes, salads, and okroshka. Heat-treated root is easier to digest and digests faster. It is baked, stewed, fried, steamed.

Advice. To preserve the mineral and vitamin composition as much as possible, the root is immersed in boiling water and cooked with a tightly closed lid over medium heat.

Leaves

Leaf celery resembles parsley in appearance, but has a more pronounced aroma and spicy taste. The leaves are consumed fresh or dried.

How to eat the leaves raw? Just wash them, chop them finely, and add them to your favorite dish. They will add exquisite tartness to vegetable dishes made from cabbage, beets, potatoes, zucchini, beans, cabbage. Greens are used as a spice for pickling and pickling cucumbers, mushrooms, squash, and tomatoes.

Stems

Petiole (another name for salad) celery has overgrown fleshy stems. The stems, 3-4 cm thick, have a soft and delicate taste; there is no root crop. The stems are used for food fresh or pre-cooked - boiled, baked, stewed, steamed. The stems will ideally complement both vegetable and meat salads and seafood.

The stems also go well with boiled eggs, vegetables and fruits, nuts, and are suitable for preparing vegetable stew. Dried leaves are used as an aromatic seasoning, for making sauces, mayonnaise, and gravies.

How to properly cook celery

It is important to be able to cook celery correctly in order not only to preserve all the beneficial properties of the vegetable, but also to feel the satiety and taste of the dish. The most optimal ways to cook the plant are stewing, baking, boiling, and steaming. The plant is also pickled, processed into juice, and prepared into smoothies.

Puree

Celery puree helps you bounce back after periods of overeating or maintain your desired weight.

Products:

• celery root - 500 g;
• cream - 100 ml;
• garlic - 1-2 cloves.

How to make puree:

1. Peel the root and cut into small portions.
2. Place the celery in a saucepan and add water to half the level of the vegetables.
3. Simmer with the lid closed for 20-30 minutes until the celery is soft.
4. Add salt, spices to taste, cream, crushed garlic through a press to the pan with celery, mix. Beat with a blender until smooth.

Smoothie

How to make a celery smoothie: In a blender, beat two pitted apples, cucumber, carrots, two stalks of celery, mint, unsweetened yogurt until smooth. Refrigerate the smoothie before drinking.

For reference. Based on personal taste preferences and the availability of products, you can use products in a different combination, add fruits, for example, pear, orange, berries. Smoothies are also prepared using kefir and water.

Soup

There are many variations of celery soup recipes. It is prepared with water or weakly concentrated broth.

Compound:

• root and green part of celery;
• sweet bell pepper;
• carrot;
• bulb onions;
• tomatoes;
• White cabbage;
• greenery;
• seasonings, bay leaf.

Recipe:

1. Finely chop the pepper, peeled tomatoes and celery. Pre-bake celery root in the oven to improve the taste of the dish.
2. Fry the onion in a small amount of vegetable oil until golden brown, add grated carrots, sauté for another 5-7 minutes.
3. Add vegetables to boiling water (broth) and cook over low heat for 15-20 minutes.
4. At the end, add the onion-carrot dressing, spices, and let it brew.
5. Serve warm, garnished with herbs.

You can expand the list of products for making celery soup by adding green beans, Brussels sprouts, broccoli, zucchini, pumpkin, beets, and tomato juice.

Cream soup is also prepared from celery. To do this, pre-bake all the vegetables listed in the recipe above in the oven, then add water and simmer over low heat until tender, add spices. Grind the warm soup with an immersion blender until creamy, add 2 tbsp. l. low-fat cream. Boil the soup again.

Salad

Celery salads are no less popular, so below we present several variations of the recipes.

1. Recipe 1. Grate celery root, ginger, turnips and carrots on a medium grater, add chopped garlic to taste, season with olive oil.
2. Recipe 2. Grate fresh carrots, green apple and red cabbage. Chop the celery leaves. Mix all ingredients, add minimal vegetable oil, lemon juice for piquancy.
3. Recipe 3. Cut boiled quail eggs into strips, fresh cucumber, celery stalk, grate carrots. Season the salad with low-fat yogurt or 1% kefir.

The taste of the salad is adjusted with lemon juice, natural soy sauce, aromatic herbs - dill, parsley, rosemary, basil, paprika, pepper, and a minimum amount of salt.

Casserole

This casserole is the perfect complement to meat, fish or poultry. Since the dish turns out to be satisfying, it can be eaten on its own as a side dish.

Products:

• celery root - 500 g;
• fresh carrots - 2-3 pcs.;
• cream 20% fat - 400 ml;
• garlic - 2-3 cloves;
• vegetable oil - 50-70 g;
• breadcrumbs - as needed;
• ground black pepper, other spices to taste.

Recipe:

1. Peel the celery root and carrots and cut into thin slices using a special grater or sharp knife.
2. Chop the garlic, mix with vegetable oil, salt, pepper, and spices. Add the garlic mixture to the vegetables and stir.
3. Grease a baking dish with vegetable oil and sprinkle breadcrumbs on top. Layer carrots and celery root. Drizzle each layer with cream.
4. Cover the top layer with breadcrumbs and place the dish in a preheated oven for 60 minutes. Cook at a temperature of 160-180°C.

Juice

The juice is prepared from the stems and leaves.They are pre-washed, processed in a juicer, then squeezed and filtered. The juice is consumed chilled and mixed with other vegetable and fruit juices.

Marinated

The main ingredient is 1 kg of celery root. For the marinade you will need:

• sugar - 2 tbsp. l.;
• salt - 2 tsp;
• vinegar - 5 tbsp. l.;
• ground hot red pepper - 0.25 tsp;
• soy sauce - 4 tbsp. l.;
• vegetable oil (olive).

Recipe:

1. Rinse the celery root well, peel it, and grate it on a Korean grater.
2. Heat vegetable oil in a frying pan, add salt, sugar and hot pepper. After 10 minutes, add vinegar and soy sauce.
3. Place the celery in an airtight glass container, pour the hot marinade on top, and stir. Leave overnight in the refrigerator.

Stewed

It is better to stew celery with other vegetables, so you can prepare a complete, quite satisfying and tasty dish.

Ingredients:

• celery stalks and root;
• tomatoes;
• onion;
• carrot;
• meat broth or water.

Recipe:

1. Remove the peel from the celery root and cut into small pieces along with the leaves.
2. Grate the carrots.
3. Cut the onion into half rings and sauté in vegetable oil until golden brown.
4. Pour boiling water over the tomatoes, leave for 2-3 minutes, then remove the peel and cut into pieces.
5. Mix all ingredients in a heatproof container and pour in hot broth. Simmer for about an hour.

Fried

This dish is quite high in calories due to the oil, so it is not recommended during weight loss.

Products:

• petiole celery - 500 g;
• leek - 1 pc.;
• soy sauce - 2 tbsp. l.;
• vegetable oil - to a minimum;
• allspice - 4-5 pcs.;
• salt - 0.25 tsp.

Recipe:

1. Remove the leaves from the celery, cut off the top and bottom, and remove the coarse fibers.
2. Wash the stems, pat dry with a paper towel, and cut into pieces.
3. Chop the leek into small rings.
4. Pour vegetable oil into a frying pan, heat it, add chopped allspice. After 2-3 minutes add leeks. Fry until golden brown, then add celery and stir.
5. After 5 minutes, pour in soy sauce, add salt, and simmer covered for 2-3 minutes.

The dish is served both warm and chilled.

What foods does celery go with?

Celery goes well with any food: meat, fish, chicken, eggs, fermented milk and dairy products, vegetables, fruits. It will add a piquant taste to salads, first courses, and will ideally complement any side dish. This plant will be appropriate in almost any recipe.

Recommendations for consumption

The amount of calories in the product is minimal, so it can be consumed daily. However, it is important not to exceed the daily norm - this is 100-150 g.

What happens if you eat a lot of celery every day? Eating vegetables in excess of the norm can provoke the movement of stones in people with urolithiasis, causing the opposite effect on the nervous system in the form of increased agitation, nervousness, and insomnia. Excessive consumption in people with low blood pressure is fraught with myocardial infarction and hypotensive crisis.

It is not recommended to eat celery and dishes based on it at night, as this can cause problems with falling asleep. The last intake of celery should be no later than three hours before bedtime.

The benefits of the plant depend on the quality of the product.It is preferable to use celery grown independently without the use of nitrates or in guaranteed safe conditions. When purchasing a plant, also pay attention to its appearance. High-quality celery - firm and dense to the touch, has leaves of a rich green color with a glossy shine and a pronounced aroma, roots without traces of damage, dark spots and rot.

For treatment

Celery is eaten as an independent product, in the form of juice and smoothies, as an ingredient in salads, meat and fish dishes. In order to treat and prevent diseases of the nervous, urinary system, digestive tract, heart and blood vessels, increase the proportion of celery in the regular menu, but not more than 150 g per day.

Celery juice is used as a wound healing agent. It helps with dermatoses, skin diseases, accelerates the healing of wounds and burns. To do this, wipe the affected area 2-3 times a day with a cotton swab dipped in the juice of the plant.

In cosmetology, celery juice and gruel are used externally for facial skin. Lightening, toning, moisturizing masks and lotions are prepared from the stems and leaves.

An infusion and decoction are made from any part of celery at home, which is used for the treatment and prevention of diabetes, rheumatism, allergies, anemia, and mental disorders.

For weight loss

To reduce weight, both the roots and the green part of the plant - leaves and stems - are used. The diet is based on the consumption of celery in combination with protein foods. While on a diet, it is important to drink plenty of water throughout the day. The liquid normalizes metabolism and accelerates the removal of toxins and other harmful substances from the body.

There are several options for losing weight with celery: including the product in the daily diet, fasting days based on drinks and smoothies, long-term diets for 7 and 14 days.

There is no specific diet or recommendations on how and with what to eat celery. The basis of any dietary regimen is celery soup. Meals are not standardized and occur at regular times. The amount of soup is not limited. The main thing is not to eat more food than is allowed per day. It is recommended to eat celery salad, drink juice and smoothies during the diet and after it ends.

In addition to celery, the diet should include fresh vegetables and fruits, low-fat fish, meat and poultry, fermented milk and dairy products, cereals, porridge without oil and salt. Drinks include still water, unsweetened tea, vegetable and fruit juices, and compotes.

Contraindications for use

Celery is not always and not equally healthy for everyone. The plant is strictly prohibited during pregnancy, especially in the later stages due to the high risk of stimulating uterine contractions. Sudden contractions can cause premature labor.

Celery is recommended to be consumed by nursing women with caution, as the plant reduces the production of breast milk.

Other contraindications include:

• anemia;
• gastrointestinal diseases of acute and chronic course;
• epilepsy;
• pathologies of the endocrine system;
• increased acidity of gastric juice;
• severe urolithiasis;
• varicose veins

Conclusion

Celery is a source of vitamins, minerals and a variety of benefits for the body. Its medicinal properties are recognized by nutritionists and official science.Excellent compatibility with other categories of products makes celery indispensable for preparing first and second courses, side dishes, desserts, salads, and aromatic seasonings.

Now that you know the benefits of celery and what it is eaten with, feel free to include it in your diet!