Raw or cooked, celery is a great addition to smoothies, stir-fries, soups, and juices. One of the most favored of the aromatics used as a base for sauces and soups. The leaves add a mild, spicy flavor to soups and stews or as a dried herb.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, coconut, hazelnut, olive, peanut, safflower, sunflower seed, walnut
Unsalted butter, unsalted cultured (European-style) butter, clarified butter, ghee, Ethiopian spiced butter
Onion, shallot, leek, scallions, garlic, carrot, celery, fennel, parsnip
Artichoke, shelling beans, snap beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, collards, Jerusalem artichoke, kale, kohlrabi, mushrooms, potato, rutabaga, spinach, summer squash, sweet bell pepper, sweet potato, Swiss chard, tomato, turnip, winter squash
Bay leaf, chives, dill, fennel, lovage, marjoram, nepitella, oregano, parsley, rosemary, sage, tarragon, thyme, winter savory
Soft or Crumbly Cheeses: Blue cheeses, chèvre, feta, Gorgonzola
Semi-Soft Cheeses: Brie, Comté, Taleggio
Hard Cheeses: Cheddar, Emmentaler, Gruyère, Manchego, Swiss
Grating Cheeses: Asiago, Grana Padano, Manchego, Parmigano Reggiano, Pecorino Romano
Almonds, black walnuts, hazelnuts, pistachios, walnuts
Cardamom, nutmeg, black peppercorns, white peppercorns
Citrus: Lemon, lime, orange, blood orange, tangerine, Meyer lemon
Vinegars: Balsamic, Champagne, cider, rice, rice wine, white wine, herb vinegars, fruit vinegars
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