Celery

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Although celery has been native to Europe since the Middle Ages, the umbellifereae is 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 plates or as an accompaniment to meat dishes and soups. They give with their finely spicy aroma many dishes only the last whistle.

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.

Celery: Ingredients

Cauliflower belongs to the vegetable varieties with the least calories: Because 100 grams of celery bring it just to 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 has celery but also important vitamins and especially important minerals. He is especially rich in:

  • potassium
  • sodium
  • magnesium
  • 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.

Effect of celery

Due to the high potassium content is celery diuretic and therefore helpful for 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 will also be one relaxing and soothing effect rumored. Likewise, the healthy vegetables should be able to prevent the development of hypertension and edema.

Allergy sufferers should only enjoy celery with caution

Allergy sufferers should be cautious when eating celery: Because especially with birch pollen allergy sufferers and mugwort pollen allergy can when eating celery cross allergy occur.

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

Preparation of celery soup

Slice carrot and celery. Delicate bars only need to be washed before eating. Robust, thick stems taste better peeled.

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 one 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 available is standing, all the snippet ingredients in a pot. 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.

Celery: vegetables with history

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 the 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 from a botanical point of view

The celery, also called celery celery, celery or 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.

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