/ 250 ml coarsely chopped celery
Celery is low in calories and high in water content, providing vitamin K, potassium, and antioxidant compounds. It is a good source of dietary fiber, particularly when the stalks are consumed with their fibrous structures intact.
About
Celery (Apium graveolens) is a biennial herbaceous plant cultivated for its edible stalks, leaves, and roots. Native to the Mediterranean and temperate Asian regions, celery belongs to the Apiaceae family, which includes carrots, parsnips, and parsley. The plant produces long, fibrous stalks that range in color from pale green to deep green, with a crisp texture and mild, slightly peppery flavor with subtle notes of grass and minerals. The stalks are composed largely of water (approximately 95%), making them notably succulent and refreshing.
Celery varieties include the common white/pale variety (blanched through cultivation), the green varieties most commonly available in markets, and celeriac (celery root), which is prized for its bulbous root rather than its stalks. The entire plant—stalks, leaves, and seeds—is edible and employed in different culinary contexts.
Culinary Uses
Celery serves as a foundational aromatic vegetable in countless cuisines, particularly in French cooking where it forms part of the mirepoix (alongside onions and carrots). The stalks are commonly diced or chopped for soups, stews, broths, and sauces, where they contribute subtle vegetal depth and textural contrast. Raw celery appears in salads, crudités, and as a snacking vegetable, often paired with dips. Celery leaves, more flavorful than the stalks, function as a fresh herb in soups and garnishes. The seeds are dried and ground into a spice used in pickling, seasoning, and salt blends. Coarsely chopped celery specifically adds structural integrity and textural interest to rustic preparations, braised dishes, and stocks.