Celery sheet for freezer

Celery sheet for freezer

Category: Blanks

Ingredients
Fresh celery, autumn

Cooking method

• I freeze leaf celery for the winter, it has a brighter smell, which I really like when adding ice cream (and not only!) To various dishes, especially cabbage soup, borscht, meat. After all, parsley loses its bright smell when defrosted and stored in the freezer. I add leaf celery from the freezer to the dishes at the very end of cooking, so that only boil for a couple of minutes, and you can turn off the heat.
• But, this is my opinion!))
• I buy celery leaf on stalks, autumn harvest.
• 
• Mine, cut off the defective leaves, lay them on a towel to remove excess moisture, dry the leaves.
• I tear off only the leaves, put the stems aside. I cut the leaves into strips with a knife and put them in a bag.
• 
• 
• Then I fold the bag tightly with "sausage", make a note, and put it in the freezer for storage.
• 
• The stems are harsh and need to be boiled during cooking, so they should be placed at the very beginning of cooking. Therefore, I cut the stems separately, they can also be finely chopped and frozen.
• 
• But, I put the slices on trays and put them to dry, then add celery to 🔗 - in winter it will be very tasty, add a pinch of the mixture, including the celery stalk, to soups, broths, meat at the very beginning of cooking broths.
• 

Note

Recipe from the series "I do this".
Cook with pleasure and bon appetit!



CELERY - a spicy-aromatic and vegetable biennial herbaceous plant with a height of 30 - 100 cm, with a white root crop, bipinnate and leaves and small white flowers in inflorescences - complex umbrellas. Outwardly similar to parsley. Homeland - Mediterranean. Cultivated in all agricultural areas of the world; in the former USSR - everywhere, especially in Ukraine, Belarus, Central Asia, the Caucasus. There are 3 varieties of celery: leaf (forms a large number of delicate leaves with small petioles, the root crop is poorly developed), petiolar (forms large leaves with soft petioles, the root crop is poorly developed), root (forms a well-developed fleshy root crop of a round or irregular spherical shape, having the lower part has many lateral root ramifications, the leaves are relatively soft, the petioles are hollow).

Root and leaf celery are used as a seasoning in cooking, petiolate - for salads. The most common root celery is grown for root crops and leaves. Celery has a strong aroma, sweet-bitter spicy taste. All parts of the plant contain essential oil, fresh leaves also contain vitamin C (38 mg%), carotene, folic acid, root vegetables - mannitol alcohol, protein, minerals. Celery leaves and roots are used as a seasoning in broths, soups (leaves together with petioles are lowered during cooking and removed from the pan when serving), salads (especially from tomatoes), for second meat and vegetable dishes. Root vegetables are fried and stewed in sour cream, they are mashed, celery, parsley and parsnips fried in oil are used in the manufacture of stuffed peppers, vegetable cabbage rolls. Celery seeds are added to pork sausages, soups, borscht, salads, tomato and other sauces and seasonings. Celery is also used in pickling, especially when salting eggplants, zucchini, cucumbers. Celery salt is prepared from celery - a mixture of crushed seeds (you can add dried and crushed root vegetables and leaves) with salt, which is used in the preparation of sausages, served with fish, vegetable dishes, put in soups.Celery is often used in the industrial production of soups (in packages), as well as in the manufacture of various spicy mixtures and seasonings (for example, Celery Seasoning for soups, broths, sauces - celery root, onion, garlic, dill, salt, sugar, glutamate sodium).

The celery is harvested in late autumn. Root crops are sprinkled with sand and stored in a basement or cellar. Fresh root crops can be harvested for the winter by drying. They are thoroughly washed from the ground, allowed to dry and then cut into strips and dried. Green celery leaves are air dried in the shade. Both root vegetables and greens in dried form retain their inherent aroma well. Young leaves can be salted for the winter. Fresh greens are lightly chopped, sprinkled with salt and placed tightly in glass jars (200 g of salt for 1 kg of greens); stored at 0-5 ° C.

The best varieties of celery: early-ripening - Apple and late-ripening - Parisian.

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I do not just love, but I adore celery. For its indescribable aroma in soups. I always buy fresh, it is either Holland, and more often Israel. The package can be stored in the refrigerator for up to a month. But it seems to me that imported celery has thicker, juicy and not as tough stems as local varieties. Just a low-calorie diet product with lots of healthy fiber, and delicious. I like to make juice myself - take a fleshy tomato, like "Bull's Heart", celery and a chive ... and add 22% Petmolovsky cream there. All! it's a feast for the belly!

I planted some boxwood bushes and while they are small, there are celery seedlings between them. Has grown twice as tall as boxwood over the summer, now I present them to everyone at work. I myself could not stand the spirit before, now I add a little.
In our country, by the way, eggplants stuffed with carrots and onions are tied with long celery stalks when they ferment for the winter.

In our country, by the way, eggplants stuffed with carrots and onions are tied with long celery stalks when they ferment for the winter.

I also make, bandage eggplants and cabbage rolls for sourdough, they have a completely different taste and smell, delicious, aromatic!

I sour cabbage with bell pepper, but with celery ... I will definitely try it!

ABAZY !!!!!!!!! I put it wherever I can, I chew it raw, I ice it, I buy it dried ... I tried to grow a root - some kind of suffocate has grown
In short! Tell me that you love celery and I will tell you who you are !!

Duc celery is "two Luyov" (C) - root and petiole. He who has greens, like a large parsley, he still has a large and edible root. And the one in supermarkets, with fleshy stalks, has a so-so root, one name

[Ira]

Ira, everything is correct! But I cut it in different ways. This one is long, leafy, with long stems (which is cut for sale), and I prepare a small tuber with shoots as I showed here: leaves separately, stems and tubers separately.

And there are large tubers weighing 1-1.5 kg. Here I process them separately, which I will show in a separate topic, so as not to be confused

Admin, how do you store tubers?

Admin, how do you store tubers?

Ira, like this: Tuberous celery for the freezer https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179197.0

In short! Tell me that you love celery and I will tell you who you are !!

Obviously, the time has come, or I'm afraid to be lagging behind - I've never eaten celery, I just gather every autumn. We will try, Romochka, thanks for the visual aid for beginners to freeze greens for future use.

[Vika]

Vika, well, we must start sometime.Try and share our opinion

Admin, thank you so much for your work !!! Thanks to your recipes, I froze leaf celery, sorrel. Previously, it was limited to only dill and parsley.I didn't even think about other herbs, but now I'm waiting in anticipation of winter.

[Lyudochka]

Lyudochka, to your health! In winter you will praise yourself for your work, what a fine fellow you are, that there is different grass in the freezer!

[Admin]

Admin, Tatyana, I brought a bag of parsley. I don’t know what to do with it! ((((((It is possible to freeze it according to the same recipe or there is a better option for parsley. A huge bag, with stalks ...

[Natasha]

Natashawhen I have parsley, I leaves I chop it coarsely and put it in a bag, seal and freeze it - then add it to the pan without defrosting it when cooking hot dishes.
Stalks I also cut and dry, add to the mixture of dried vegetables - parsley-stalks have a good taste-smell in dried form, then I add drying when cooking broths, other dishes.

[Admin]

Admin, Tatyana, I saw this in your recipes. That is, you think that it is optimal to freeze the leaves and petioles. Ok, I trust and I will.

I have been drying celery for many years (it so happened that there is no place in the freezer in the fall). Then I grind it in a mill (I specially bought it in China), store it in the form of a green fine powder. everything becomes smaller - both leaves and stems. then I add this powder to everything that I cook. : girl_red: Sorry. that got into the subject of freezing.

Then I grind it at the mill

But with the powder, my love did not work out
Sprinkle or put in soups only leaves, fresh, frozen, dry - but whole leaves or chopped

[Admin]

Admin, done)))) Cut, folded into the freezer. Waiting for winter. Thanks for the help in disposing of the greens package))))))

[Natasha]

Natasha, well done! Now I will wait for impressions