In defense of celery, a criminally underrated ingredient
SalonI can recall a time not so long ago when buying a head of celery inspired the sort of anxiety someone new to scuba diving might feel upon submerging themselves underwater for the first time: that they've entered a literal race against time. In a few particularly dark moments, I'd call up that myth about celery containing negative calories because it's so laborious to chew, as if this gave me some sort of power over the vegetable. While we're on the subject of browning, it is a very good idea to hard-sear and braise celery in wine and a little chicken or veg stock with thyme and garlic. Celery and white bean salad with fried garlic Yields 2 servings Prep Time 10 minutes, plus cooling Cook Time 10 minutes Ingredients 4 fat cloves garlic, sliced ¼-inch thick ½ cup grapeseed or vegetable oil Kosher salt Zest and juice of 1 lemon, plus more as needed Freshly ground black pepper Extra virgin olive oil, as needed 1 can cannellini beans, drained and rinsed 2 large stalks celery, thinly sliced on a bias ½ an avocado, sliced 1 Tbsp torn cilantro leaves, for garnish Directions Combine the sliced garlic and oil in a small saucepan, and set over medium-high heat.
History of this topic
5 delicious summer meals for when it’s too hot to cook
Associated Press
Five dinners to satisfy your comfort food cravings
The IndependentDiscover Related
