I’m one of those people whose tongue gets a little tingly when crunching on celery. But I can’t help but appreciate (and continue to eat) the refreshing stalks—they’re fibrous and filling, perfect for a snack or bulking up soups and salads. Like garlic, eggs, or milk, it’s one of those ingredients I always have on hand.
As much as I love celery, it can be a challenge to find recipes that showcase its delicate flavor. But author Alana Chernila shares a dish that puts celery front and center in her latest book, Eating from the Ground Up.
“It’s spicy and salty and has all the great flavors of a spring roll without the wrapper,” she writes. “I love this over rice with a little grilled chicken or tofu—with mellower foods, the celery and cabbage become almost a condiment.”
To make celery sing, Chernila cooks it over medium heat until just soft—3 to 4 minutes—then adds ruby red cabbage and cooks until that’s wilted, too. She finishes the dish by combining the wilty veg with toasted sesame seeds, tamari, and sesame oil. Bam, you have a star.
| 1/4 | cup sesame seeds |
| 1 1/2 | tablespoons Asian sesame oil |
| 3 | pieces celery, thinly sliced |
| 1/3 | small head of purple cabbage (8 to 10 ounces), halved and thinly sliced |
| 1 1/2 | teaspoons tamari or soy sauce |
| 1/4 | teaspoon spicy sesame oil |
| 1/4 | cup sesame seeds |
| 1 1/2 | tablespoons Asian sesame oil |
| 3 | pieces celery, thinly sliced |
| 1/3 | small head of purple cabbage (8 to 10 ounces), halved and thinly sliced |
| 1 1/2 | teaspoons tamari or soy sauce |
| 1/4 | teaspoon spicy sesame oil |
What’s your favorite way to celebrate celery?
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