The celery tasting report

Okay, I’m having to admit a bit a failure here. The celery was a rather a bust. I think I need to do a lot more research into what you need to do to grow good celery!

The thing is, it has a fantastic flavour, but it’s very fibrous – even the blanched version. I suspect our mistake may have been not enough watering to boost the water-holding cells in the plant or possibly too much wind-chill (leaves get tougher when exposed to windy conditions so I think celery stems might too) but the good news is that the root (which in certain varieties is all the plant is grown for, at which point it gets called celeriac) takes absolutely wonderful!

So although the blanched stems are yellower and softer than the unblanched ones, they still haven’t produced the kind of celery you’d happily munch on with a slab of double Gloucester. On the other hand, they do make a great braised celery …


Chop some onions and carrots into a pan and add enough vegetable stock to half-cover the vegetables. Bring to the boil and transfer to a slow cooker. Wash the celery and cut into manageable lengths (assume the person eating it will want to cut each piece in half to get it onto their mouth!) and place the celery on top of the veggies. Baste some of the stock over the celery. Cook on low for between 3 and 5 hours or until the celery is very tender, basting with the stock from time to time. Remove the celery from the pan with a perforated spoon and place in a serving dish. Drain the cooking liquid into a small pan and add 1 teaspoon of cooking wine then boil until it is reduced to a thin glaze and pour over the celery

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Posted by The Allotment Blogger on Friday, September 19, 2008


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