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Celery vegetables
There are two types of celery: white and green. They are essentially the same, but white celery is covered in earth where the earth is used to prevent the light getting through causing the stalks to be pale in colour. Whereas the green celery is exposed to light and tends to have a stronger flavour. It may be used in salads to or with dips to blanch the stalks, whereas green celery is exposed to light and tends to have a stronger flavour. It may be used raw in salads or with dips, or boiled braised or sautéed; the cooked vegetable loses the liveliness of the uncooked form, but gains an almost nutty richness. Celery is a good flavouring substance in stocks stews, casseroles and risottos. It is excellent when stir fried or sautéed, and the leaves can be used as a herb. It makes a healthy, low calorie snack.
