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This product is classified as Class 1 Produce and Great Britain is the country of origin.
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A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in colour from white to green - the darker its colour, the stonger its flavour. It has a very mildly bitter taste and a texture that's both crisp and succulent and is eaten either raw or cooked.
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Celery should be firm and tightly formed, with evenly shaped stalks and fresh-looking leaves.
The tougher outer stalks are the best to cook with - just pull them off at the base and use a peeler to remove any tough strings. The inner, more tender stalks are better for eating raw. Snap them off as you need them, then trim the ends and wash. The leafy tops can be used in salads.
In a perforated bag in the vegetable drawer of the fridge for around 2 weeks. Leave the stalks attached to the base until you're ready to use them.
Crop the stalks and the leafy tops and eat raw in a salad. Braise to eat as a side dish (10-15 minutes); slice diagonally for stir fries (stir fries in 4-6 minutes) or chop and add to soups and stews.
Celery should have crisp long stems attached to a sound base and the leaves should be vibrant and green. It should have tightly packed, firm heads with no brown patches on the outer layers.
Celery stalks need to be cut away from the base and washed thoroughly. Serve trimmed stalks raw with cheese, or chopped into salads to add a refreshing crisp bite. Chopped celery can also be used to flavour stuffing, soups, sauces and stews, or added to a bouquet garni and used in stock. Whole young stalks can be steamed or boiled. White celery is a most useful winter vegetable which at a time when fresh herbs are scarce and can also be used to garnish and flavour dishes.
Celeryfrom Get Fresh & Fruity