Celery As a Relish
Ingredients
Directions
Prepare
Wash the celery thoroughly with a brush to remove any sand.
Soak the cleaned celery in ice water for at least 1 hour to ensure it is very cold and crisp.
Cut the outer stalks for soups.
Serve only the heart and surrounding pieces.
Serve
Place the prepared celery in a glass with cold water and cracked ice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Celery
- Provides the crisp, fibrous texture and fresh flavour that make up the relish.
- Ice water
- Chills and firms the celery stalks, keeping them crisp.
The step that matters
Soak the celery in ice water. Soaking for the full hour makes the stalks very cold and crisp. Celery cell walls lose rigidity when warm, so a short soak leaves it limp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Chicken Salad623 recipes
Salad Dressing491 recipes
Tomato Salad179 recipes
Cold Slaw160 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.