How to clean celery and whether to do it?

The content of the article

1 How to treat celery greens before consumption
2 How to clean the celery stalks
3 How to peel celery root
4 Video: how to peel celery

Fragrant spicy roots and celery stalks are becoming an increasingly popular addition to the dishes on our tables. The plant adds savory notes to salads and meat recipes, enriches the dish with fiber, and also carries a lot of vitamins and useful components for the body.

Celery was not familiar to many from childhood, so often even those people who love food experiments and boldly buy an intricate plant do not know how to process it. There are different opinions on whether to clear celery. Repeat the need for considerations of product digestibility.

How to treat celery greens before consumption

Celery plant can be divided into three components, which are eaten in different ways. Fresh greens that have a harsh ethereal aroma are added to salads and sauces, and meat and vegetable dishes are decorated with leaves.To do this, it is enough to rinse the greens under water, select faded and yellowed leaves - and send them into the dish entirely or finely chopped.

Chopped greens will quickly give up their juice, so the dish will quickly get saturated with the aroma of the grass. Whole leaves will reveal their spiciness when chewing. Therefore, choose the method of introduction to the dish, depending on the purpose. Green celery is usually chopped for sauces and marinades.

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How to clean the celery stalks

Celery stalks are a juicy vegetable formation. They are nice to use, both raw and after heat treatment. Celery is cut into julienne sticks or diced to be used in salads, soups, vegetable stews, casseroles, and side dishes. And before adding a plant to a dish, it will need to be processed.

First of all, the cuttings are washed from dust and solutions with which celery could be refreshed in the store. You can immediately divide the stems one by one, so that it is easier to work with a vegetable. After washing, you need to cut the dried parts at the edges, as well as remove the sinewy inclusions and films from the surface of the vegetable.They are not dangerous for the body, but they can taste bitter, and it can be unpleasant to eat and digest this part of the vegetable.

The stiffness of the peel on celery stalks may depend on the degree of "ripeness" of the product, as well as on its location in the bundle. The cuttings from the inside will be more tender than the outside, and may not require treatment. Young plants are covered with a thin film, which you can not clean off, but the overgrown stems gain tougher protection.

To remove the film, just pry with a knife at the edge of the convex vein and pull to peel the film. You can also use a potato peeler or housekeeper to quickly remove the stratum corneum from the surface of the stems. After cleaning, the taste of the stems will be soft and refined.

How to peel celery root

Celery roots are recommended to clean without fail. The coarse skin that covers the root is actually not digested, has no juice, and also collects all the dirt. If you have celery root in front of you, rinse it in warm water and then clean it.

To facilitate your task with cleaning, even in the store, try to choose a smoother vegetable with thin tender bark.This root will be younger, and its taste is better. On the edge of the root will be the remains of green stems. For this part, you will be able to understand how long you have prepared a product for sale. Celery roots do not deteriorate, but if there is a choice, take a vegetable with fresh green remnants.

Celery peel can be cut with a knife or potato peeler - subtle and neat. If you need a small portion of spicy root - you can immediately divide the vegetable into 2-4 parts. Those that you do not need for cooking urgently, it is better to keep in the refrigerator in the "dressed" form, then the root will remain juicy longer, and its healthy and taste properties will remain until the next use. The same part that you need for the dish will be much easier to clean when the “edge” appears after cutting.

The peel must be cut to the thickness that becomes visible at the cut root - everything that is not juicy pulp is removed. In these parts there is no aroma and useful microcomponents. The only exceptions are cases with diet food. If you appreciate the so-called products with negative caloric content - that is, those that take more energy to digest than come from them, a spongy layer is useful to you.It is rich in fiber, helps to clean the intestines and will be digested for a long time. There is no tasty juice in it. But for people with a sensitive stomach, this part is better not to cook.

After cutting off the peel and the "plug" you need to clean up all the grooves from dark spots, dry places and possible damage. After that, the vegetable can be rinsed under water and used as food. Celery root has a very pronounced spicy aroma and harsh juice, so it should be added to food a little carefully. It is better to undermine its heat treatment, then the harsh taste will turn into a soft nutty flavor.

Celery root is rubbed on a large grater with chips for salads and stewing, and for sauces they use a small grater or blender so that the rhizome gives its fragrant juice to the base components. For side dishes, you can cut the root into thin slices. This product is not chopped into cubes and other large pieces, as it is very tough and has a pronounced odor. In small quantities, the flavor of celery subtly fills the dish, adding noble volumetric flavor notes to it.

The root is not extinguished for a very long time, until it becomes soft in texture and acquires a light brown hazelnut shade.

For proper storage of the incised celery roots there is a chef's secret: if you pour water on the pulp, the fruit will not darken. Do not store open roots in the refrigerator for a long time. Like other vegetables, such a product will dry out, wither and lose its beneficial nutritional properties.

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