Although celery is already since the middle ages in Europe, the Umbelliferae on his great discovery. In celery, is a variant of the real celery is really a gourmet destination. The light green rods are ideal for salads and colorful vegetable plates, as an accompaniment to meat dishes and for soups. You with your fine-spicy Aroma to many dishes until the last whistle. Celery, Bleaching-, stem – or stalk of celery called, has long, stems fleshy leaf and a small root tuber. Be consumed but only the stalks. If you are fresh, you have a pale-white to yellowish-light green color. When Bending, they break immediately. Celery sticks, which is superimposed by bending. The delicate rods need to be washed before consumption. More robust, thick stems are peeled better.
Celery and celeriac
In addition to the celery of the real celery still has two more variants, the celeriac in soups and stews are very popular, and the cut or Würzsellerie. From the cut celery, the leaves are used to Flavor food.
Leaves and flowers of wild celery were used in ancient Egypt and among the Greeks and Romans. There is something Mystical clung to the spicy vegetables. Celery was used as grave goods and burial plant. The beautiful leaf that resembles the smooth parsley was used like a Bay leaf as a flower wreath and a podium on the Play.
In the middle ages, botanists recognized the healing effect of flowers and leaves. The population is believed to be an aphrodisiac, and a slight mood-lifting effect. Celery has only grown in the monastery and courtyard gardens.
Celery: ingredients and effect
Celery is one of the vegetables with the fewest calories: 100 grams of celery, bring to 15 calories. The low calorie content is due to the fact that celery is about 90 percent water. In addition to the many water celery also has important vitamins and important minerals: It is rich in potassium, sodium, Magnesium and calcium. In addition, contains celery perennials, many secondary plant substances, which are not only responsible for its typical Aroma, but also has a positive effect on the entire metabolism.
Due to the high potassium content, celery is also a diuretic and therefore, in the case of gout and rheumatism be helpful. In addition, celery is a driving used because of its diuretic effect like to to to detoxify. Anyone who suffers from a disease of the kidneys, should abstain from this reason, however, is better on the celery.
In addition, celery is said to have a relaxing and calming effect. Similarly, the healthy vegetables is the formation may prevent high blood pressure and Edema. Allergy sufferers should be eating celery, however, be careful: especially in the case of birch pollen Allergy and mugwort pollen Allergy can occur when eating celery a cross-Allergy.
Recipe for celery soup
The following recipe for a Supper with celery is easy to cook and tastes completely delicious. Ingredients for 4 servings:
- 1 carrot
- 1 Stalk Celery
- 1 small onion
- 300 g floury potatoes
- 1 clove of garlic
- 700 ml vegetable broth
- 1 potato
- 1 Cup Sour Cream
- Salt, Pepper
- 1 TBSP chopped parsley
- 1 tablespoon chopped marjoram
- Marjoram leaves
Recipe with simple preparation
Carrot and celery cut into slices, dice the onion, potatoes, coarse dice and place in a non-perforated cooking tray in the steamer. Clove of garlic by pressing and add. Vegetable broth to pour over it. Potato and RUB over the vegetables. At 100°C for 15 minutes to cook. Then add Sour cream to the soup, season with salt and pepper, herbs and toss again for 1 Minute at 100°C in a steamer to warm up. The finished soup with marjoram leaves to garnish. If you like, serve with bread cubes that have been toasted with a little Butter in the pan.
If no steamer is available: carrot and celery cut into slices, dice the onion, potatoes, coarse dice the clove of garlic by pressing and everything in a saucepan. The vegetable broth pour in the potato RUB. On the cooking for about 20 minutes at medium heat to cook. Then add Sour cream to the soup, season with salt, pepper and herbs to taste. The finished soup with marjoram leaves to garnish. If you like, serve with bread cubes that have been toasted with a little Butter in the pan.