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Stewed Celery

Stewed celery simmered in water, then mixed with white sauce and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Celery and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,360 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Stewed Celery

Ingredients

Directions

Prepare

  1. Trim the celery and set aside the green outer stalks for flavoring soups.

  2. Clean the inner stalks thoroughly with cold water.

  3. Cut the inner stalks into 3-inch lengths and place them in a pan with enough water to cover.

Cook and serve

  1. Simmer for 1 hour or until tender.

  2. Strain off the water (this can be used for flavoring pea soup).

  3. Add the celery to the white sauce and let it stand for 10 minutes.

  4. Dish up and serve hot.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + saucetop 23% of all pairs
    Smell alikelow
    Cooked together2,360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Forms the main body of the dish and becomes tender through simmering.
White sauce
Adds creamy moisture and richness that coats the cooked celery.

The step that matters

Simmer until tender. Celery stalks are fibrous, so they need enough time in simmering water to soften fully. Stopping early leaves them tough and stringy.

“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.

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