Fruit and Vegetable Guide
Description: Celery is a tall, green stem with small, feathery leaves.
Selection: Firm, crisp stalks and healthy dark green leaves attached to celery indicate freshness. Avoid celery with browning on the outer stalks, or hollow stalks.
Storage and handling: Refrigerate celery in a loosely sealed plastic bag for a week or longer. When ready to use, separate the stalks. Discard any that are past their prime. Wash thoroughly and dry. Remove the leaves, wash thoroughly and dry or freeze to use in soups. To re-crisp celery, place in ice water in the refrigerator for a few hours.
Preparation: Trim any tough parts from stalk ends. If desired, strings may be removed by running a vegetable peeler over the ridged side of the stalk. Sauté chopped celery in a little butter or oil for about 5 minutes. Microwave 2 cups sliced or chopped celery by adding 2 tablespoons liquid, covering, and cooking 8-10 minutes.
Serving suggestions: Enjoy raw celery sticks as a snack, or slice to use in salads. Add celery to stir-fries and soups (SIS, p. 37). Add celery leaves to salads, and casseroles.
Nutrients: Vitamins A, K, folate; antitumor compound allicin, bioflavonoid antioxidants.
1 lb raw = 4 cups
© 2011 Mennonite Central Committee