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Celery, Celeriac and Celtuce Food Facts

Celery, Celeriac and Celtuce Food Facts

Celery

Celery has become a common household staple along with carrots, onions and potatoes. Its crunchy texture and distinctive flavor makes it a popular addition to salads and many cooked dishes.

Although celery is available throughout the year, you will enjoy the best taste and quality of celery during the summer months when it is in season and locally grown varieties can be easily found in the markets.

Celery stalks should have a very solid feel, since softness indicates pithiness. Do not purchase celery if there are any wilted stalks, even if all others are firm. Store celery in the refrigerator. Celery lasts 7 to 10 days if not placed in water for prolonged periods.

Celeriac

Celeriac Celeriac is a root vegetable that looks like a turnip and is prepared like any other root vegetable. Celeriac, also called turnip rooted celery or knob celery, is grown for its globular root which has a celery-like flavor. It is usually about 4 inches in diameter at maturity.

If you can grow celery in your garden, you can grow celeriac. It requires approximately 200 days from seeding to maturity although the root is edible at any earlier stage.

Leaves can be harvested from the celeriac at any time. Pull up the roots to use when desired, usually when they are about the size of a baseball. The root must be peeled before use. Celeriac is usually eaten cooked rather than raw.

Harvest celeriac that is small since the smaller celeriac will be more tender and less woody. Trim roots and tops and store in refrigeration at 32 degrees with high humidity.

To prepare celeriac, use a sharp knife to top and tail the celeriac. Next, use a potato peeler to remove the skin. You can anticipate the need to discard about a quarter of the celeriac by the time it is completely prepared.

To cook celeriac, cut your prepared celeriac into chunks and boil in water for about 20 minutes or roast in the oven for about 40 minutes.

Celtuce

Celtuce Celtuce is a combination of celery and lettuce which is prepared similar to cabbage.

Celtuce, also known as stem lettuce or asparagus lettuce, is grown for its thick and tender stalk with a celery-like flavor. Use the young leaves in salad or cook lightly. Stalks can be eaten fresh or cooked. Usually celtuce is stir-fried with meat, poultry or fish. In China, where it originated, it is used in soups or is pickled. The Chinese name for celtuce is "wosun".

Celtuce can be cooked like broccoli and tastes like a cross between a mild summer squash and an artichoke. Celtuce leaves can be used for salad. The stem can be stir-fried. It is best to stir-fry celtuce in strips as opposed to shreds for crispness.

Stir Fried Celtuce Recipe

1 garlic clove
1 small piece of ginger
1 tablespoon Sichuan peppercorn
Cooking oil

Peel the skin of the celtuce stems, then cut into long strips. Chop the garlic clove and shred the ginger. Boil the strips in water for about one minute (control the time to keep the original color). Remove from the water and set aside.

Heat oil in a wok. Add the ginger, garlic and Sichuan peppercorn and stir-fry until you can smell the garlic and peppercorn. Add the long strips of celtuce and quick fry for about one minute. Add salt to taste, mix together and serve.

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