This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Celery
Celery, onions and carrots make up mirepoix that is used as the base for stocks and soups in classical French cuisine.
Celery, onions and bell peppers are the trinity of vegetables that are used in Creole and Cajun cuisine.
Celery is a staple in soups and stews, because it provides flavour and texture to the finished dish.
Celery seeds yield valuable oil that is incorporated into pharmaceuticals and perfumes. Seeds can be used as flavourings or spice; the seeds are also high in calcium and make a good supplement for people who are lactose intolerant.
The seeds are ground and mixed with salt and to flavour/season foods and drinks the most famous use is possibly to rim glasses for Bloody Mary cocktails and Caesar cocktails.
Celery can also cause a severe allergic reaction in some people, (anaphylactic shock) the allergen is not destroyed by cooking.
Celery root (commonly called celeriac) is also used as a food source either as a cooked vegetable or cut/grated and eaten raw in salads. The root has a lot stronger flavour than the stalk; it also contains more of the allergen mentioned above.
Due to the high fibre content and low calorie value celery is an excellent food to consume for people who are trying to control their weight.
I have selected a vegetarian dish to feature the flavour and texture of celery.
Baked celery with cream and pecans
Serves 4 to 6 as a side order
Ingredients
500 g thinly sliced celery
5 ml ground cumin
5 ml ground coriander
2 cloves of garlic crushed
1 medium red onion thinly sliced
125 ml pecan pieces
175 ml vegetable stock (chicken can be used if desired)
175 ml cereal/coffee cream
250 ml fresh bread crumbs (food processor works well)
75 ml grated parmesan
Salt and pepper to taste
Method
Place celery in a bowl with the cumin, coriander, salt, pepper, onion and pecans mix together then transfer to a buttered oven proof dish.
Mix the stock and cream and pour over celery.
Mix the bread crumbs and cheese and sprinkle over the celery
Cook in a preheated oven for 30 to 40 minutes; until the vegetables are tender and the top is crispy.
