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Suitable as a snack or teina pane garnish is very good.

  • 1 celery
  • flour
  • 1-2 eggs
  • biscuit
  • salt
  • pepper
  • frying oil

Servings: 4

Preparation time: less than 60 minutes


Celery is cleaned, washed, cut into 0.5 cm slices and boiled in salted water until soft. Allow to cool.

Drain well, pass through flour, beaten egg in which I put salt and pepper, breadcrumbs and put in the pan with hot oil.

Fry on both sides and place on a napkin to absorb excess oil.

Tips sites


You can add different spices according to your preferences.

Baked celery with pumpkin and mint puree & # 8211Gluten-free vegan recipe

From the category of vegan (fasting) recipes, today I come up with a new proposal: baked celery with pumpkin and mint puree. Besides the fact that it is fasting, as the name suggests, & # 8222 celery snacks & # 8221 today have another advantage: they do not contain gluten!

In time I learned clearly that the method of frying in oil can be successfully replaced with cooking in the oven (much healthier and more comfortable), but for a bread without eggs, I wish I hadn't thought! However, it is possible. And you will see, in the following, how this is possible: simple, fast and with just a few ingredients at hand!

Celery is very fragrant and pleasant, it is not the first time I use it as a main ingredient in various dishes, and the pumpkin-mint combination is not a new one either!

P.S. if you want to use a single pseudocereal in the preparation of these & # 8222Celine Snails & # 8221, this is as good as possible (depending on the flakes you use, they will be whiter, or browner, than my)

Shrimp with green celery in cashew sauce and coconut milk

Asian cuisine usually involves many, many ingredients, especially spices. Sometimes we feel like saying too much. But we withdraw our words as soon as we taste the freshly cooked food. Same now, when I mixed shrimp with celery celery, cooking them in a cashew sauce and well-seasoned coconut milk. No wonder I served everything with rice.

Celery and parsnip cakes

  • 1 medium celery (about 450 g), cleaned
  • 4 medium parsnip roots (about 560 g), cleaned
  • 4 large egg whites, lightly beaten
  • ¼ cup of wholemeal flour
  • 3 tablespoons chopped chives, plus more for garnish
  • 1 teaspoon mustard seeds
  • ¾ teaspoon of salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon baking powder
  • 8 tablespoons extra virgin olive oil
  • Greek yogurt for garnish (optional).

Method of preparation:

  1. Preheat the oven to 130 ° C.
  2. Grate the celery and parsnips. In a large bowl, mix the egg whites with the flour, 2 tablespoons of chives, mustard, salt, pepper and chives baking powder, then incorporate the grated vegetables.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Form 4 cakes, using about ¼ cup of dough for each, and brown them in the pan for 2-3 minutes on each side, until they catch a golden crust. Keep them in a warm bowl in the oven. Repeat the operation 3 more times, using 2 tablespoons of oil for each batch. The dish is served hot, garnished with yogurt and the rest of the chives.

Portion size: 2 pancakes

Nutritional value / portion: 215 calories, 14 g fat, 4 g protein, 4 g fiber, 18 g carbohydrates.

Ingredients for the recipe for celery cream soup with pears

  • A little celery captain
  • A carrot
  • A parsnip
  • An onion
  • 4 small pears, or 2 large ones
  • Some pak choi leaves (Chinese cabbage)
  • 100 ml thin sweet cream (in the UK it is called single cream)
  • & frac12 teaspoon thyme
  • 1 teaspoon freshly grated nutmeg
  • Salt to taste

How do we prepare the celery cream soup recipe?

I boiled celery, carrot, parsnip, onion (all cleaned and cut into large pieces) and pak choi leaves, with a little salt.

After about 20 minutes, I took out the carrot, parsnip, onion and pak choi leaves, but I left the celery.

Eventually, we can use the vegetables cooked in soup for something else, for example, we pass them and make croquettes.

I added peeled pears and thyme. I continued to boil the soup until the pears softened.

I put out the fire, added the sweet cream and mashed the soup with my hand blender.

On top of serving, I shaved the nutmeg.

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win

Delicious recipes with celery

The celery caviar recipe is actually a celery puree enriched with Telemea cheese, green onions and fresh dill. It has a more granular consistency, hence the name celery caviar.
A recipe that is worth trying will successfully accompany any other dish as a side dish.


Quantities for 6 servings:
& # 8211 1.5 kg celery
& # 8211 100 grams of cheese & telemea
& # 8211 50 grams green onions (half a bunch)
& # 8211 2 tablespoons sunflower oil
& # 8211 1 egg yolk
& # 8211 50 ml sweet milk
& # 8211 30 grams dill (half tie)
& # 8211 kitchen salt to taste

Method of preparation

The celery is cleaned, washed and then cut into cubes or cubes to boil faster. It is boiled in water to contain it.
Meanwhile, cut the telemea cheese into small cubes and finely chop the onion.
When the celery is well cooked, drain it through a sieve.
Preheat the oven to 180 degrees C.
Pass the celery with a mashed potato, add the oil, egg yolk, milk and mix well. Then add the cheese cubes together with the chopped dill and salt to taste (if necessary, the telemeau is usually very salty).
Put in the oven for 20 minutes.

Serve hot, with stuffed mushrooms or with your favorite dish.

Celery salad with mayonnaise


& # 8211 2 pieces of celery suitable for size
& # 8211 1 carrot
& # 8211 1 apple
& # 8211 100 g mayonnaise
& # 8211 100 g sm & # 226nt & # 226nă
& # 8211 sare
& # 8211 pepper

Method of preparation

The celery is peeled, washed, cut into slightly smaller pieces and then put on a small grater. Leave a little and squeeze the juice.
Carrots and apples are also given through the grater with small meshes.
In a bowl add the celery, carrot, mayonnaise, cream, apple, spices to taste and mix well.
Refrigerate for a few hours before serving.

Celery tart


& # 8211 a small celery root
& # 8211 a packet of puff pastry
& # 8211 3 eggs
& # 8211 150 ml milk
& # 8211 150 ml sm & # 226nt & # 226nă
& # 8211 a leek
& # 8211 sare
& # 8211 pepper

Method of preparation

Celery is cleaned and cut into slices that are boiled in water with a pinch of salt. After boiling, pass and remove any wood.
Mix the celery with the beaten eggs with milk and cream, salt, pepper and diced leeks.
Bake the dough, put the celery mixture and bake for 20 minutes.

Celery chips


& # 8211 celery root
& # 8211 sea salt

Method of preparation

Younger celery roots are chosen so that they are not fibrous and slightly smaller, so that you can put them whole on the grater. If they are larger and do not fit on the grater, cut them into 2-4 pieces. Peel the celery, cut it into very thin slices, using a grater that allows it.
Place the slices in a tray covered with baking paper. The slices should be next to each other, without overlapping. Sprinkle with sea salt.
Insert two trays at once in the oven, at 180 ° C, with a fan, and leave for 20 minutes. After this time the edges will be slightly dry (it rises & # 238n up) and the center must be done, ie it is no longer raw / hard. Remove the chips in a large bowl as each tray bakes.

When you have finished baking them all, place the chips back in the trays, still next to each other, without overlapping them. They have shrunk quite a bit when baked, so they won't take up that much space and will result in fewer trays. Lower the oven temperature to 130 & # 186C with a fan and bake the chips for another 20-25 minutes, until they become even more dehydrated and crispy.

Remove the trays from the oven and allow the chips to cool in them. & # 206in this way they will become even more crunchy. Only when they are completely cooled do you move them to bowls (if you consume them immediately) or lids (if you want to keep them longer). If they soften, you can keep them in the oven for 5 minutes at 180 ° C to make them crispy again.

Celery bread

Ingredients (3 servings)
& # 8211 a celery
& # 8211 1-2 eggs
& # 8211 flour
& # 8211 pesmet
& # 8211 oil
& # 8211 sare
& # 8211 pepper

& # 8211 200 g yogurt
& # 8211 2 garlic cloves
& # 8211 a few green onions
& # 8211 sare
& # 8211 pepper
& # 8211 2 tablespoons lemon juice & # 226ie

Method of preparation
Clean and wash the celery and cut it into slices up to 1 cm thick. Boil the slices for five minutes in salted water, then drain and leave to cool.
The slices are given more through the flour, then through the beaten eggs with salt and pepper and finally again through the flour or breadcrumbs. Fry in hot oil on each side for three to four minutes. When they are ready, remove them on the absorbent wipes so that the excess oil is absorbed.
For the sauce, drain the yogurt for at least two hours. Crush the garlic, finely chop the onion and mix with the yogurt. Season with salt and pepper, and add the lemon juice to taste. Serve the sauce with the celery bread.

Baked fennel rice and celery

& # 8211 300 g rice
& # 8211 200 g cheese
& # 8211 100 ml sm & # 226nt & # 226na dulce
& # 8211 3 fennel bulbs
& # 8211 5-6 stalks of green celery
& # 8211 1 tablespoon cumin
& # 8211 1 tablespoon anise
& # 8211 2 teaspoons salt
& # 8211 1/2 teaspoon white pepper
& # 8211 100 g butter

Method of preparation
Wash the rice well (2-3 waters), then leave it to soak in clean water for 1-2 hours. In the meantime, wash the fennel and celery well and put them to boil in a pot of water and a little salt. Boil for about 30-40 minutes, then strain the water and let the vegetables cool.
Boil the rice with a little salt, a tablespoon of star anise and a tablespoon of cumin. Boil for about 30 minutes, then leave in the pot over low heat for about 15 minutes to swell. The water I put over the rice must be 3 times the size of the rice, ie it should cover the rice with about 2 palms.
Grate the cheese on a large-mesh grater in a separate bowl.
When the rice has swelled, strain the water, if any.

Wallpaper a heat-resistant dish or a larger tray with butter, then place the layers as follows: put the rice in a 3-4 cm layer with a spoon, then put a few cubes of butter here and there, add half of the grated cheese, then half of the vegetables cut to a thickness of 2-3 cm, sprinkle a little white pepper over them, then another layer of rice, diced butter, cheese, vegetables, a little pepper. At the end we put the remaining rice, cubes of butter, sprinkle the small fennel and celery leaves washed and finely chopped.
Rub sm & # 226nt & # 226na with 3-4 tablespoons of cold water and pour it evenly over the composition, so that it reaches everywhere. Put the pot in the oven over medium heat for about 20-30 minutes.

It is served hot, but it is good and cold. It is a very tasty, consistent and easy to digest dish.

Baked celery recipe with garlic


& # 8211 2 large celery
& # 8211 5-6 grated garlic cloves
& # 8211 3 tablespoons oil
& # 8211 5-6 tablespoons white flour
& # 8211 5-6 tablespoons cornmeal
& # 8211 little water
& # 8211 salt to taste

Celery is cleaned, sliced ​​and boiled in salted water for only 10-15 minutes. Strain and leave to cool.
Prepare a mujdei from: garlic, a little water, the 3 tablespoons of oil and salt.
Slices of celery are given through white flour, then through mujdei, and then through corn. The slices prepared in this way are placed in a tray previously greased with a little oil, and then the tray is placed in the oven for about 20 minutes.

Celery cream soup

& # 8211 1/2 kg celery root
& # 8211 2 onions
& # 8211 2 potatoes
& # 8211 1 liter vegetable soup
& # 8211 2 tablespoons walnut oil for serving
& # 8211 sare
& # 8211 pepper

Method of preparation

Put the onion in a boiling pot and fry it in oil with a little water and leave it for about 2 minutes. Then add the finely chopped celery and pour in the soup. Let it boil for 20 minutes and then add the peeled potatoes and cut into cubes, which are also left to boil for another 20 minutes.
Mix the mixture, match the taste of salt and pepper and serve with lightly chopped walnuts.

Baked potatoes and celery


& # 8211 1 handful of fresh greens (thyme, rosemary, sage)
& # 8211 2 onions
& # 8211 500 g potatoes
& # 8211 750 g celery (root)
& # 8211 2 tablespoons olive oil
& # 8211 1 clove of garlic
& # 8211 400 ml vegetable soup
& # 8211 50 g unsalted butter
& # 8211 dry bread crumbs
& # 8211 sare
& # 8211 pepper

Method of preparation
Preheat the oven to 200 degrees Celsius.
Chop the greens, peel and chop the onion and slice the potatoes and celery. Heat the oil in a pan and sauté the onion with some of the chopped greens until it softens. Cut the garlic in half and rub a heat-resistant tray with it, place a layer of potatoes in a bowl, then the onion (plus greens) and celery, and season with salt and pepper to taste. Pour the vegetable soup and put a few tablespoons of butter, then cover with a lid and put the tray in the oven for 45 minutes.
Mix the breadcrumbs with the rest of the greens and a drop of olive oil. After 45 minutes, set the lid aside, sprinkle the breadcrumbs mixed with the greens and leave the tray in the oven for another 15 or 20 minutes, until the potatoes and celery are au gratin.

  1. Celery is cleaned and cut into slices that are boiled in water with a pinch of salt.
  2. After they have boiled, pass them and remove any wood parts.
  3. Mix celery with beaten eggs with milk and sour cream, salt, pepper and diced leeks.
  4. Put the dough in the form of baking, put the celery mixture, place pieces of fish from place to place and bake for 20 minutes.

Useful advice:

✽ Celery is the basic ingredient for vegetable soups, vegetable creams, rice dishes, stews, meat sauces and fish.

✽ Celery leaves are very low in calories, unlike the white part, the root. Two celery leaves have only 10 calories, 95% of their weight being water, and a lot of fiber.

Pudding with celery, cashews and bacon

Do we make a pudding with pasta, but without pasta? If so, then put a celery root in a spiralizer, make a cashew sauce with almond milk and fry the bacon in onion and butter. Mix everything and bake exactly as needed. Here's gluten-free pasta straight from Mother Nature.

How to make anti-aging juice

As we saw during this post, the three vegetables share most of the nutrients and benefits that make this vegetable juice a very healthy juice.

  1. Once we have removed the carrot and beet skin, we wash it.
  2. We also wash the celery branch.
  3. Cut the vegetables and pass them through a blender to extract the juice.

This juice is ideal for breakfast or snack. Juice recipes topics

The effects of celery juice on health, as they were reported by consumers, are many, so I will present in the list below only the most important and credible:

  • reduces bloating
  • cures acne
  • adjuvant in the treatment of eczema and psoriasis
  • anti-inflammatory
  • support in maintaining weight
  • helps maintain a healthy digestive system
  • supports cholesterol levels
  • reduces the risk of ulcers
  • fights bacteria and Epstein-Barr virus

The list of benefits of celery juice would be so long that I could write endlessly. From my own experience, after a month of adding it to your diet, you will be amazed at how much energy you have and how many ailments will be cured or alleviated. At first I thought it was just a passing fad, but I have to admit that in my case no other juice I've tried has had such fast and effective results.

It is also worth mentioning that in a study performed on diabetic guinea pigs, treatment with a celery seed extract altered glucose and insulin levels, improved weight and increased the activity of antioxidant enzymes. Another study found that celery leaf extract reduced blood pressure, cholesterol and triglycerides in animals with high blood pressure.


Even though the benefits of celery juice are many, some people cannot tolerate and consume it. Adverse effects of consuming celery juice in medical doses include:

  • allergic reactions
  • increased sensitivity to the sun (when the juice is applied to the skin)
  • hypotension
  • increasing the risk of bleeding for people with hemophilia
  • inflammation of the kidneys

Celery treatment is not recommended for pregnant or breastfeeding women or people undergoing surgery. The administration of celery juice should be stopped 2 weeks before operations involving total anesthesia.

However, most people tolerate it extremely well, taking full advantage of the effects of this vegetable juice. Generally speaking, even if there aren't enough relevant studies on humans yet, I don't think you have anything to lose if you try celery juice. At least you hydrate and get enough minerals and vitamins for one boost energy.

Video: Breadcrumb Trail FULL DOCUMENTARY 2014 (August 2022).