Although celery has been native to Europe since the Middle Ages, the umbelliferae are still waiting for its great discovery. Cauliflower, a variant of the real celery, is really worth a gourmet trip. The light green rods are ideal for salads and colorful vegetable platters, as an accompaniment to meat dishes and soups. With their finely spicy aroma they give many meals only the last whistle.
The celery, also called bleached, stalked or celery celery, has long, fleshy petioles and a small tuber. But only the stems are consumed. When they are fresh, they have a pale-white to yellowish-light green color. When bending you break immediately. Celery sticks that bend are superimposed. The tender rods only need to be washed before eating. Robust, thick stems taste better peeled.

Celery and Celeriac

In addition to the celery, the real celery has two other variants, the celeriac, which is very popular in soups and stews, and the cut or Würzsellerie. From cutlet the leaves are used for seasoning food.

Leaves and flowers of wild-growing celery have been used in ancient Egypt as well as the Greeks and Romans. There was something mystical about the spicy vegetables. Celery served as burial object and grave plant. The beautiful leaf, which resembles smooth parsley, was also used like the bay leaf as a flower wreath for the award ceremony in games.

In the Middle Ages botanists recognized the healing effect of flowers and leaves. The population believed in an aphrodisiac and a slightly mood-enhancing effect. Celery was grown only in monastic and court gardens.

Celery: ingredients and effects

Celery is one of the vegetables with the least calories: 100 grams of celery bring it to just 15 calories. The low calorie content is due to the fact that celery consists of more than 90 percent water. In addition to the many water celery but also important vitamins and especially important minerals: It is particularly rich in potassium, sodium, magnesium and calcium. In addition, celery contains numerous phytochemicals, which are not only responsible for the typical aroma, but also have a positive effect on the entire metabolism.

Due to the high potassium content, celery is also diuretic and therefore helpful in gout and rheumatism. In addition, celery is also used for detoxification because of its diuretic effect. However, anyone who suffers from a kidney disease should abstain from celery for this reason.

In addition, celery is said to have a relaxing and soothing effect. Likewise, the healthy vegetables should be able to prevent the development of hypertension and edema. Allergy sufferers should, however, be cautious when eating celery: Because especially with birch pollen allergy sufferers and mugwort pollen allergy sufferers, a cross allergy may occur when eating celery.

Recipe for celery soup

The following recipe for a supper with celery is easy to cook and tastes delicious. Ingredients for 4 servings:

  • 1 carrot
  • 1 stick of celery
  • 1 small onion
  • 300 g of floury cooking potatoes
  • 1 clove of garlic
  • 700 ml vegetable broth
  • 1 potato
  • 1 cup of sour cream
  • Salt pepper
  • 1 tablespoon chopped parsley
  • 1 tbsp chopped marjoram
  • marjoram leaves

Recipe with simple preparation

Slice the carrot and celery, dice the onion, roughly dice the potatoes and place in an unperforated cooking container in the steamer. Press the garlic clove and add. Pour the vegetable stock over it. Grate the potato and pour over the vegetables. Cook at 100 ° C for 15 minutes. Then add the sour cream to the soup, season with salt and pepper, add the herbs and heat again for 1 minute at 100 ° C in a steamer. Garnish the finished soup with marjoram leaves. If you like, you can still serve bread cubes, which have been roasted with a little butter in the pan.

If no steamer is available: Slice the carrot and celery, dice the onion, roughly dice the potatoes, squeeze the garlic clove and place everything in a saucepan. Add the vegetable stock and rub the potato over it. Cook on the stove for about 20 minutes over medium heat. Then add sour cream to the soup, season with salt, pepper and herbs. Garnish the finished soup with marjoram leaves. If you like, you can still serve bread cubes, which have been roasted with a little butter in the pan.

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