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STEM VEGETABLES (4 of 7)
 Hospitality and Catering
CELERY - CELERI

Celery should be white, firm and very crisp without signs of rust or mechanical damage, check for insect damage and decay.
Preparation Methods
Trim the top and base of the stem to separate the individual sticks. Celery is often gritty and soiled with dirt and needs to be scrubbed in clean running water.
Cooking Methods

Celery is cooked as a hot vegetable by the braising method. The celery is tied in small bundles and set on a bed of roots having been blanched first in clean boiling salted water.

braised celery
The celery is placed in a suitable pan and covered with stock and cooked with a faggot of herb and some fat bacon. Served as for all braised vegetables in a jus lié.
Dishes

Used for bouquet garni, soups and sauces, salads and as a braised vegetable or hors d'oeuvre.
* Céleri Braisé - braised celery
* Céleri a la greque - celery greek style
Types Asparagus Celery Fennel Chicory Sea Kale