Celery | Saveur

Marcella Hazan’s Braised Celery with Tomatoes

Marcella Hazan — Mon, 18 Mar 2019 22:48:37 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

This sedano e pomodori brasati (braised celery and tomato) recipe, adapted from celebrated Italian cookbook author Marcella Hazan, produces results that are surprising from celery: creamy, sweet, luscious. The stalks’ stringy fibers, often removed before cooking, here act as a brace that helps the vegetable keep its shape through a long simmer.

Featured in “The Soft Approach: In Praise of Soft-Cooked Vegetables” by Lesley Porcelli.

Yield: 4–6

Time: 2 hours

3 oz. pancetta, cut into 1-in. pieces
¼ cup extra-virgin olive oil
1 large yellow onion, thinly sliced
2 bunches celery (about 2 lb.), stalks trimmed and cut on the bias into 2-in. pieces
¾ cup whole peeled canned tomatoes with their juices, crushed by hand
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add the pancetta and cook, stirring occasionally, until the fat renders, about 12 minutes. (If the pancetta begins to brown too fast, turn the heat to medium-low.) Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside to drain.
Return the pot to medium-high heat and add the oil. When it’s hot and shimmering, add the onion and cook, stirring occasionally, until soft and light brown, about 10 minutes. Add the celery, tomatoes, and ¼ cup of water and season to taste with salt and black pepper. Cover the pot and cook, stirring occasionally, until the celery is very tender, about 1½ hours.
Transfer the celery with its juices to a serving bowl and sprinkle with the reserved pancetta. Serve hot or at room temperature.

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Stuffed Celery

SAVEUR Editors — Mon, 18 Mar 2019 22:22:00 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

This old-school appetizer from Los Angeles’ storied Musso & Frank Grill—now more than a century old—turns humble celery into a creamy, elegant hors d’oeuvre. While the restaurant peels the celery ribs before stuffing them, the dish is just as satisfying without that extra step.

Featured in the April 2009 issue.

Yield: 4

Time: 45 minutes

6 oz. blue cheese, preferably Roquefort, crumbled (about ¾ cup), at room temperature
6 oz. cream cheese, cut into 1-in. cubes, at room temperature
¼ cup sour cream
½ tsp. Worcestershire sauce
⅛ tsp. hot sauce, preferably Tabasco
Green leaf lettuce, for garnish
5 celery ribs, trimmed and halved crosswise into sticks
Paprika, for garnish
5 pitted black California olives, halved, for garnish
Curly parsley sprigs, for garnish

Instructions

To a food processor, add the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce and pulse until smooth. Scrape the cheese mixture into a pastry bag fitted with a small piping tip or a quart-size zip-top bag, seal, and refrigerate to firm up, at least 30 minutes.
On a platter, arrange the lettuce leaves in an even layer and, if desired, top with 1 cup of crushed ice. Arrange the celery sticks, concave side up, on top. Retrieve the cheese mixture from the fridge, snip off a lower corner if using a zip-top bag, and pipe about 2 tablespoons of the cheese mixture into each celery stick. Sprinkle with paprika, garnish each celery stick with an olive half and a parsley sprig, and serve immediately.

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Pickled Shrimp and Celery

Christopher Hirsheimer and Melissa Hamilton — Mon, 18 Mar 2019 22:34:25 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen

Tender celery and snappy shrimp get pickled in mirin, rice vinegar, and lemon juice in this tangy appetizer adapted from Canal House Cooking Volume No. 2: Fall & Holiday by former SAVEUR editors Melissa Hamilton and Christopher Hirsheimer.

Featured in the November 2009 issue.

Yield: 4–6

Time: 1 hour 35 minutes

1 cup mirin
1 cup rice vinegar
¼ cup fresh lemon juice
3 Tbsp. sugar
¼ tsp. crushed red chile flakes
20 black peppercorns, divided
10 juniper berries
4 bay leaves, divided
2 cinnamon sticks
One 2-in. piece ginger, thinly sliced
Kosher salt
4 celery stalks, preferably hearts, leaves reserved
1 cup white wine
½ lb. medium shell-on shrimp
Extra-virgin olive oil and lemon wedges, for serving

Instructions

To a medium pot set over medium heat, add the mirin, vinegar, lemon juice, sugar, chile flakes, 12 of the peppercorns, the juniper berries, 2 of the bay leaves, the cinnamon, ginger, and 1 cup of water. Season to taste with salt and cook, stirring frequently, until the salt and sugar are dissolved, 3–5 minutes. Transfer the brine to a large bowl and refrigerate. Return the pot to the stove.
Add the celery stalks, wine, the remaining peppercorns and bay leaves, and 8 cups of water to the pot and season to taste with salt. Cover and bring to a boil, then turn the heat to medium-low and simmer until the celery is tender, 18–20 minutes. Using tongs, transfer the celery to the brine. To the poaching liquid in the pot, add the shrimp and cook until just pink and opaque, 1–2 minutes. Transfer the shrimp to a small bowl to cool, then peel, devein, and add to the brine. Cover with plastic wrap and refrigerate for at least 1 hour and up to 12 hours, tossing the mixture once halfway through.
Cut the celery on the bias into bite-size pieces and place on a large platter. Strew the shrimp and reserved celery leaves on top, season to taste with salt, drizzle with oil, and serve cold or at room temperature with lemon wedges.

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Celery Salad with Dijon Vinaigrette

Georges Testa — Mon, 18 Mar 2019 22:50:06 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen

While most celery recipes focus on the tender hearts, this crisp, refreshing salad makes a point to use up the whole bunch, including the oft-overlooked leaves. The recipe comes to us from Georges Testa, the third-generation owner of Le Moulin Bleu confectionery and tearoom in Provence. Like many locals, Testa observes Christmas with a meal called either the repas maigre (“lean meal”) or, paradoxically, the gros souper (“big supper”), which consists of seven meatless dishes such as brandade de morue, vegetable gratins, and a whole poached fish. This celery salad dressed with a simple mustard vinaigrette always makes an appearance on Testa’s holiday table but would serve as an excellent side dish any time of year.

Featured in “Provence Noël” by Nancy Coons in the December 2006 issue.

Yield: 2

Time: 5 minutes

1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch celery, stalks sliced into ½-in. pieces and leaves reserved

Instructions

To a large bowl, add the vinegar and mustard. Whisking continuously, very gradually drizzle in the oil until the mixture is smooth and emulsified. Season to taste with salt and black pepper. Add the celery, toss well to coat, transfer to a platter, and serve.

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Jirou Chao Qincai (Stir-Fried Chicken and Celery)

Deng Haiyan — Mon, 18 Mar 2019 22:50:03 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen

Marinating meat before cooking is an essential step in most stir-fries. In this jirou chao qincai recipe from Beijing home cook Deng Haiyan, a mix of egg white and cornstarch coats the chicken, and a quick blanching in a little oil in the wok preserves its succulence—a technique called velveting. The bright, crunchy celery contrasts beautifully with the silky texture and delicate flavor of the chicken.

Featured in “A Stir-Fry Education” by Lillian Chou.

Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.

Yield: 2

Time: 20 minutes

2 tsp. cornstarch
2 boneless, skinless chicken breasts, frozen for 20 minutes, halved lengthwise, and cut crosswise into ⅛-in. thick strips
1 egg white
Pinch kosher salt
3 Tbsp. vegetable oil, divided
One 1½-in. piece ginger, thinly sliced
1 leek, halved lengthwise and thinly sliced
5 celery stalks, cut on the bias into ¼-in. pieces
1 Tbsp. plus 1½ tsp. light soy sauce

Instructions

In a medium bowl, toss together the cornstarch, chicken, egg white, and salt. Set aside to marinate for 10 minutes.
Heat a large wok over high heat until it starts to smoke. Add 2 tablespoons of the oil and swirl to coat the bottom and sides of the wok. Add the chicken and cook, stirring constantly, until opaque, 1–2 minutes. Transfer the chicken along with any juices to a bowl and set aside.
Return the wok to the stove, add the remaining oil, and swirl as above. Add the ginger and leek and cook, stirring constantly, until fragrant, about 30 seconds. Add the celery and cook, stirring frequently, until crisp-tender, about 1 minute. Add the reserved chicken and juices back to the wok, along with the soy sauce, and cook, stirring frequently, until the chicken is cooked through, 1–2 minutes more.

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Celery Martini

Patricia Clark Hippolyte — Mon, 18 Mar 2019 22:50:20 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen

Virtuous celery juice becomes delightfully indulgent when spiked with gin. Here, it’s also combined with fresh lemon juice, Lillet Blanc, and celery bitters for a clean and vegetal cocktail with a bright green hue. The recipe for this verdant martini comes to us by way of astrologer and bartender Patricia Clark Hippolyte.

Featured in Mixstrology: Virgo.

Yield: Makes 1 cocktail

Time: 5 minutes

1 celery stalk, plus leaves for garnish
½ oz. fresh lemon juice
2 oz. gin
1 dash celery bitters
1 dash Lillet Blanc

Instructions

Using an electric juicer, juice the celery. Alternatively, coarsely chop the celery, add to a food processor, and purée. Transfer to a cheesecloth-lined sieve set over a bowl and press on the solids until all the juice is drained. (You should have about 1 ounce celery juice.) Add the lemon juice immediately to prevent browning.
To a cocktail shaker filled halfway with ice, add the celery juice mixture, gin, celery bitters, and Lillet, and shake until chilled. Strain into a chilled coupe or martini glass and garnish with the celery leaves.

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Roman-Style Rigatoni with Oxtail Ragù

Katie Parla — Mon, 06 Feb 2023 13:46:04 +0000

Photography by Belle Morizio; Food Styling by Laura Sampedro; Stemless Wine Glasses: Glasvin

This Roman-style oxtail ragù recipe calls for no garlic or onions, which might sound like a red flag to some. But trust us—the deep, pure flavor of stewed beef with tomatoes and celery is nothing short of a revelation. Romans often make this ragù a day or two ahead, embracing how the flavors improve in the fridge.

Featured in “The Only Good Thing About My Ex Was His Mom’s Amazing Ragù Recipe,” by Katie Parla.

Yield: 6

Time: 12 hours

2½ lb. oxtails, trimmed (see footnote)
Kosher salt and freshly ground black pepper
3 Tbsp. lard, or olive oil
½ cup dry white wine
1½ (28-oz.) cans whole peeled tomatoes, juice reserved, coarsely chopped
5 medium celery stalks, trimmed and coarsely chopped
1 lb. dry rigatoni or bombolotti pasta
⅓ cup finely grated Pecorino Romano

Instructions

In a large bowl, season the oxtails generously with salt and black pepper and turn to coat. Cover and refrigerate for 8–24 hours.
Using paper towels, blot the meat dry. In a large heavy-bottomed pot set over medium-high heat, melt the lard. When it’s hot and shimmering, working in batches if necessary, add the oxtails and cook, turning occasionally, until browned on all sides, about 12 minutes.
Add the wine and cook until reduced slightly, about 1 minute, then add the tomatoes and their juices, celery, and salt to taste and bring to a boil. Turn the heat down to maintain a strong simmer, then cover and cook, turning the oxtails every 30 minutes or so, until the meat is falling off the bone, about 3 hours.
Using a slotted spoon, transfer the meat to a plate. Place a food mill over a large bowl and, working in batches, purée the sauce (see footnote). Pick the meat off the bones (discarding them) and add it to the bowl with the sauce, then return the ragù to the pot, cover, and turn the heat to low.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, 11–13 minutes. Drain, then return the pasta to the pot and stir in 3 cups of the sauce, or more to taste. (Reserve leftover sauce for another use.) Serve topped with the Pecorino.

Notes: Frozen oxtails can be used in place of fresh; be sure to thaw them completely before proceeding. An immersion or regular blender will also work for puréeing the sauce, but before processing, be sure to fish out any small pieces of bone that may have come loose during cooking.

This recipe is from Parla’s Pastas, a column by the Rome-based, New York Times best-selling cookbook author Katie Parla covering traditional and inspired recipes from Italy’s 20 regions. Get ready for a carb-driven journey through the trattorias of Rome, the kitchens of Sicily (her ancestral homeland), rural Campania, and beyond. Fire up a pot of water, and andiamo!

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Celery Recipes

Organic — Mon, 18 Mar 2019 22:25:13 +0000

In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting. Get the recipe for Jirou Chao Qincai (Stir-Fried Chicken with Celery) ». Todd Coleman

Bright and crunchy when raw, soft and supple when cooked, and an essential part of mirepoix—the combination of onions, carrots, and celery that forms the base of a myriad classic dishes—celery is an indispensable ingredient in our kitchen. We’ve rounded up our favorite celery recipes to help you make use of this versatile vegetable.

Crisp celery stands up well to quick picking. In our marinated celery and avocado salad, sliced celery and radishes are pickled in lemon juice and then tossed with avocado and kalamata olives. For a flavorful appetizer, simmer celery and shrimp until tender and lightly pickle them in a brine flavored with mirin, ginger, juniper berries, and more.

Besides using a stalk to garnish a Bloody Mary, you probably haven’t given too much thought to using celery in cocktails. Celery juice, with its slightly bitter, assertive taste, is a great mixer. The Health Kick combines celery juice with aquavit, mezcal, and lime, while the Celery Tonic mixes it with Cocchi Americano, dry vermouth, lemon, and club soda.

Celery even has a place in dessert. To make an impressive vacherin, layer sponge cake with stewed rhubarb, celery semifreddo and sorbet, and crisp meringues and surround the tower with a moat of sugary rhubarb soup.

Find all of these dishes and more in our collection of celery recipes.

Marinated Celery and Avocado Salad

Crisp celery and radishes are lightly pickled in lemon juice in this salad from chef Juan Pablo Mellado Arana of Las Cabras in Santiago, which makes a perfect addition to any heavy Chilean meal.

Steamed Grouper in Chile Oil

Wild Rice with Dried Cherries

Chickpea and Pasta Soup

Celery Tonic

This vibrantly-hued cocktail comes to us from Northern Spy Food Co. in Manhattan—fresh celery juice adds an earthy, bright flavor to Cocchi Americano and dry vermouth.

Health Kick

In this green cocktail, Los Angeles mixology consultant Matthew Biancaniello of Eat Your Drink (HarperCollins; 2015) doubles up on smoky flavors with both mezcal and grilled asparagus. Get the recipe for Health Kick »

Celery and Rhubarb Vacherin

The two stalky vegetables are a surprising but elegant pairing atop crispy-sweet meringue

Celery Martini

Fresh celery and lemon juices, Lillet, celery bitters, and gin combine for a clean and vegetal cocktail with a bright green hue.

Chicken Fricot

Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest. Get the recipe for Chicken Fricot »

Seafood Bubbly Bake

Haddock, lobster, and scallops combine in a creamy baked seafood casserole from North Rustico Harbour’s Blue Mussel Cafe; any combination of seafood—cod, clams, mussels, shrimp—will work just as well. This seafood casserole recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea. Get the recipe for Seafood Bubbly Bake »

Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

Pickled celery balances the subtleness of fromage blanc in a simple and elegant canapé.

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Get the recipe for Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts »

Chicken Pot Pie

Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.

Guatemalan Composed Salad (Fiambre)

Fiambre, which means “served cold,” is only eaten in Guatemala on All Saint’s Day.

Shaved Cauliflower and Radicchio Salad

Braised Celery and Tomato (Sedano e Pomodori Brasati)

Celery stalks’ stringy fibers, often removed before cooking, here act as a brace to help the vegetable keep its shape through a long simmer. The result is a sweet and luscious side dish.

Shrimp and Pickled Celery

Tender, simmered celery is paired with shrimp and lightly pickled for a uniquely flavorful appetizer.

Hoppin’ John Soup

This soup of black-eyed peas and rice, traditionally eaten on New Year’s Day in the American South, makes good use of leftover holiday ham scraps.

Salt-Roasted Sea Bass with Celery Salsa Verde

Encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts.

Neiman Marcus Chicken Salad

Neiman Marcus Chicken Salad, a classic department-store lunch item, gains richness from grapes, almonds, and a whipped cream dressing.

This recipe simmers celery stalks in wine and olive oil with garlic, onion, and thyme.

Mother-of-Pearl

Brisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »

Conquistador

Conquistador Gin and Tonic

Chile-Rubbed Turkey with Beet Stuffing

New Mexico and arbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.

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Celery Root Recipes

Organic — Mon, 18 Mar 2019 22:33:26 +0000

Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka. Ingalls Photography

Think of celery, and the first thing that comes to mind is probably the crunchy, fibrous stalks, followed by the leafy greens. The root gets largely ignored. But celery root, otherwise known as celeriac, is delicious. This variety of celery produces a bulbous, starchy root with a deep, earthy flavor. From creamy purées to crispy rémoulade salad, we’ve rounded up our favorite celery root recipes.

Cooked until tender and blended until smooth, celery root makes a delicious purée perfect for accompanying big, rich flavors. We mashed celery root with celery and celery seed to intensify the flavor in the purée that we use as a bed for our spoon-tender braised short ribs. For the ultimate in luxury, we add cream to the celery root purée that we serve with scallops, bone marrow, and black truffles.

Raw julienned celery root dressed with rémoulade is a French bistro classic. The dressing is a basic aioli made with egg yolk, Dijon mustard, oil and lemon juice. Parsley, minced olives, and cayenne pepper are all good additions. The creamy sauce crisp celery root make for a simple, elegant side.

Celery root pairs natural with other root vegetables. Try it in our Norwegian cod chowder or German braised pork, with both match celery root with carrots, parsnips, and potatoes.

Find all of these recipes and more in our collection of celery root recipes.

Roast Turkey with Celery-Root Stuffing and Giblet Gravy

Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.

Braised Short Ribs with Celery Root Purée

Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

Scallops and Truffles with Beef Marrow (Mare e Monte) )

Scallops and Truffles with Beef Marrow (Mare e Monte)

Céleri-Rave Rémoulade (Celery Root Rémoulade)

In this classic bistro salad, julienned celery root melds with a Dijon mustard-spiked dressing.

German Barley Soup (Graupensuppe)

Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself.

Celery Root Rémoulade

This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.

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