Celery, a household staple to some, an appetizer or snack to others, either way, this beloved vegetable has made its way into millions of households over the years. Celery has its roots in sixteenth century northern European history. Celery is related to anise, carrots, parsley and parsnips.  Celery is often sold in loose stalks and also pre-packaged celery hearts. Celery hearts are the inner ribs of the celery. Today celery is predominately grown domestically in California and Florida with many different varieties on the market, the most common being Pascal. A member of the carrot family, celery was first recorded as a plant in France in 1623 and was probably developed either there or in Italy.

Availability and Selection

Celery is available year round. Select celery that is compact in shape where the ribs feel firm and crisp and the leaves are green. Avoid celery that is bruised or discolored.

Storage and Preparation

Celery should be refrigerated in a plastic bag and placed in the crisper for up to two weeks. If the ribs are wilted, separate the ribs and place them in a bowl of ice water for several minutes before use.

Separate celery ribs and rinse thoroughly as dirt is often lodged between the ribs. To serve raw or in cooked dishes, simply cut to desire length.

Recipes

Celery Mashed Potatoes
Makes 4 servings
Each serving equals one 5 A Day serving
Source: Produce for Better Health/American Celery Council

Ingredients

2 lbs red potatoes (unpeeled), cut in 1½ inch chunks (about 4 cups)
2 cups celery, diced
½ cup low-fat milk
2 Tbsp butter
½ tsp celery seeds
½ tsp salt
1/8 tsp ground black pepper

In a medium saucepan place potatoes, celery, and enough water to cover; bring to a boil; reduce heat and simmer covered, until potatoes are tender, about 15 minutes. Drain; place vegetables in a large bowl; using a potato masher or electric mixer, mash until potatoes are nearly smooth. In a saucepan heat milk and butter until butter is melted; add to vegetables with celery seeds, salt, if desired, and black pepper; mix until combined. Serve immediately.

Nutritional analysis per serving: Calories 220, Protein 6g, Fat 5g, Calories From Fat 18%, Cholesterol 10mg, Carbohydrates 40g, Fiber 5g, Sodium 318mg.

Celery and Apple Steam-Fry with Honey-Mustard Sauce
Makes 4 servings
Each serving equals one 5 A Day serving
Source: Produce for Better Health/American Celery Council

Ingredients

1 cup water
4 cup celery, diagonally sliced ½" thick
2 cup sweet red apples (approx. 2 medium) diced
2 Tbsp Dijon-style mustard
1 Tbsp honey
1 tsp cornstarch
1/8 tsp ground black pepper
¼ cup walnuts, chopped toasted

In a large skillet bring water to a boil. Add celery and apples; cook and stir until crisp-tender, about 8 minutes. In a small bowl combine mustard, honey, cornstarch and black pepper with 2 Tbsp. water. Add to celery mixture, stirring constantly; cook and stir until clear and thickened, about 1 minute. Stir in walnuts, if desired.

Nutritional analysis per serving: Calories 104, Protein 2g, Fat 3g, Calories From Fat 27%, Cholesterol 0mg, Carbohydrates 19g, Fiber 4g, Sodium 296mg.

Roast Celery with Apples
Makes 4 servings
Each serving equals one 5 A Day serving
Source: Produce for Better Health/American Celery Council

Ingredients

1 large clove garlic, crushed
2 Tbsp olive oil
1 stalk celery, about 1 ½ lbs
2 Golden Delicious apples, peeled, cored, and quartered
1 cup apple juice
¼ tsp ground cinnamon
¼ tsp salt
1/8 tsp ground black pepper
4 slices toasted Italian bread

Preheat oven to 375°F. Place garlic and oil in a 13 x 9 x 2-inch baking pan; bake until oil is hot, about 5 minutes. Meanwhile trim base of celery; cut celery stalk crosswise, about 7 inches from base (save top for soups, stews, etc); cut stalk lengthwise into 4 wedges. Place celery, apples, apple juice, cinnamon, salt and pepper in baking pan; bake, uncovered, until celery is crisp-tender, about 40 minutes, basting with pan juices every 10 to 15 minutes; discard garlic. Serve immediately over Italian bread.

Nutritional analysis per serving: Calories 237, Protein 5g, Fat 8g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 39g, Fiber 5g, Sodium 455mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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