Celery stalks are the young, light-coloured stalks of the celery plant. Celery is often gently fried with carrots and onions to create a fragrant basis for other dishes such as in the French mirepoix, Italian soffritto, and Catalan sofregit. Celery stalks are an important ingredient in Bolognese sauce and also in Waldorf salad, where they are used raw. Celery stalks become extra crunchy when soaked in cold water.
Basic techniques: boiling, frying, grilling, braising, stewing, stir-frying.
Taste combinations: apple, beef, blue cheese, carrots, chicken, radish, lamb, onion, oyster, pork, prosciutto, shellfish, truffle, smoked bacon, walnuts, whitefish.