Celery

Celery is one of those "love it" or "hate it" vegetables. Although traditionally it is eaten raw, it makes an excellent ingredient in soups, casseroles and bakes. The leaves can be used as a herb in soups, sauces and salads.
Storage Sprinkle or spray with water, or stand in a jug of water, then store in a sealed plastic bag in the salad drawer of the fridge.

Stir-fried Celery with Ginger and Coriander (Serves 4) (From Eat Your Greens by Sophie Grigson)
  • 2 tbsp oil
  • 1" (2.5cm) fresh root ginger peeled and finely chopped
  • 6 stalks of celery chopped
  • 1 tsp coriander seeds - crushed or ground
  • Juice of half a large orange
  • Salt and ground black pepper
  • 1 tbsp chopped fresh coriander
1. Heat the oil in a wok or heavy frying pan.
2. Add the ginger and stir for a few seconds.
3. Add the celery and stir-fry for 2 minutes
4. Add the coriander seed and fry for 3 -4 minutes, reduce the heat and add the orange juice and seasoning.
5. Toss, cover and simmer for 4 -5 minutes until the liquid is absorbed.
6. Sprinkle with coriander leaves to serve.

Celery and Cashew Soup (Serves 4-6)
  • 1 medium onion - chopped
  • 1 medium potato - chopped
  • 1 head of celery and leaves - chopped (reserve few leaves for garnish)
  • 1 tbsp oil or 25g margarine
  • 125g cashew nuts
  • 1 litre vegetable stock
  • ¼ tsp celery seeds
  • Salt and ground black pepper to taste
1. Heat the oil or margarine in a large saucepan and sauté all the vegetables until the onion is soft.
2. Add the celery seeds and cashews and cook for 5 minutes stirring frequently.
3. Add stock and bring to the boil, cover and simmer for 20 minutes.
4. Blend in a liquidiser or processor until creamy.
5. Serve sprinkled with celery leaves.

Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723