Celery masterclass

[TruXta]

It's the poncy term for onions and garlic.

Correct.

 

[ska invita]

Did you think that maybe combining the onions and the celery would be twice as good? If you do that you're 2/3 of the way to getting up to the standard of most of Mediterranean Europe.

thats over complicating it - its all about leaving space on the pallet for the complex flavours to come through - as they say in Sardinia, "dont crowd the celery".

First person to give this a go gets a like a smiley face and a VG see me

 

[Greebo]

It's the poncy term for onions and garlic.

Also shallots, leeks, chives, spring onions (aka scallions) green onions, rampions, wild garlic, and lilies.

 

[Greebo]

Did you think that maybe combining the onions and the celery would be twice as good?<snip>

Not in my kitchen, you don't!

 

[Greebo]

thats over complicating it - its all about leaving space on the pallet for the complex flavours to come through - as they say in Sardinia, "dont crowd the celery".

First person to give this a go gets a like a smiley face and a VG see me

For the celery pasta? Been there, done that, bought the T shirt, long before urban.

 

[UrbaneFox]

Celery soup with chervil - oh yes.

 

[Epona]

I put celery in all sorts of stuff, I use it more like a herb than a vegetable if that makes any sense, and I easily get through a head of celery a week. It's absolutely fantastic with anything containing either tomatoes or mushrooms.

Apparently it's rich in phthalates (or something like that) that makes it a really good flavour enhancer, especially for 'umami' flavours.

Try it, the addition of a finely chopped stalk of celery, or celery leaf, to soups or pasta sauces is bloody yum.

 

[kittyP]

My dad always uses it in cooking things like lasagna and shepherds pie and bolognese

I don't mind it raw and dipped in stuff but cook is grim.