Celery belongs to the apiaceae family, which contains carrot, parsley, dill, coriander, caraway, lovage, and other herbs. Celery and celeriac are both members of the same genus and botanical species (Apium graveolens). They're both prepared from acache, or wild celery, the same food species. The branches are peeled using a peeler in Europe, but not so much in North America, where the kinds available are frequently less fibrous. When the celery is highly fibrous, though, it is occasionally necessary to "pluck the threads" to remove them. Celery may be kept in the refrigerator's vegetable drawer for a few days. Celery, like carrots with their tops, keeps considerably better if the branches are kept apart from the leaves. It may also be frozen after being cooked or blanched for several months. As a snack, eat it uncooked, sliced into bits. Serve as an appetizer or starter with a dip. I'm stuffed. Stuff the ribs with things like seafood mousse, chicken salad, vegetarian pâté, guacamole sauce, and so on. To add crunch and flavor to the chicken salad, chop it up. Finely sliced in a mixed salad with chickpeas, sliced onion, and pitted black olives, with tomato wedges, hard-boiled eggs, and anchovy fillets for garnish. Drizzle a vinaigrette over top. IN Soups and stews . Celery, carrots, and leeks are browned in oil. Cook until the veggies are soft, adding chicken or vegetable stock as needed. Blend until smooth, then top with chopped fresh dill. This soup can be served hot or chilled. Sauces, stews, quiches, and rice meals; In vegetable boxes; In court-bouillon used for cooking shellfish or fish; Celery that has been braised. Carrot slices should line the bottom of a pot, and celery stalks should be free of hard and broken branches and cut to 15 cm. Add a few slices of red pepper and cover with chicken stock or veggie broth. Season with salt and pepper, as well as thyme, rosemary, and chives. Bring to a boil, then reduce to a low heat and continue to simmer until the veggies are soft (1 hour or 1 hour 30 minutes). In a serving dish, combine all of the ingredients. Pour the broth over the veggies once it has been reduced. With a little lemon juice and coriander seeds, braise it. Serve chilled with chopped coriander leaves on top. Carrots, tomatoes, or other fruits and vegetables can be added to the juicer branches if desired. Chill before serving. Served with a sweet and sour sauce Celery stalks should be cut into 2 cm lengths. In a skillet or sauté pan, add a little water. Add the celery, 1 tablespoon of sugar, and a pinch of salt. Bring to a boil, then reduce to a low heat and simmer for a few minutes, or until the water has evaporated. Serve with three or four teaspoons of vinegar, Chinese style. Green onions, thinly sliced beef, ginger, garlic, and soy sauce and oyster sauce are sautéed with celery. Cornstarch can be used to thicken the sauce. Japanese style .Sesame seeds should be dry sautéed and finely crushed with a knife. Cut the celery stalks into 5 cm chunks and fry them in the oil at a high temperature. Cook until the liquid has evaporated, then add a little sake (optional), sugar (or honey), and soy sauce. Serve with sesame seeds on top. Celery seeds are used to flavor soups by the Russians and Scandinavians. Instead of sesame or poppy seeds, decorate the tops of the buns. Incorporate these into the garam masala in India. Before grinding them, sauté them for a few minutes in a dry condition, like you would other spices, to bring out their flavor. They make a great flavoring for vegetable stews; save the celery leaves for broths, soups, and casseroles since they have a nice taste. Finely chop them and toss them into salads. Please notice that their flavor is stronger than the branches'.