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Stewed Celery

A dish of celery roots simmered with butter, salt, and cream, thickened with flour or arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Celery

Ingredients

Directions

Prepare the celery

  1. Cut celery roots to fit the serving dish and remove coarse leaves and green tops.

  2. Trim the root ends neatly and wash the celery in several waters until clean.

Cook the celery

  1. Boil the celery in enough water to cover it, with a little salt and butter, until tender (25-30 minutes).

  2. Drain the celery and arrange it on a hot dish, then pour a thick béchamel or white sauce over it.

  3. Alternatively, stew the celery in broth or stock, then serve with thickened Espagnole or brown gravy.

  4. For a quicker method, slice the celery and simmer it in just enough broth to cover until soft.

  5. Add a thickening of flour or arrowroot, season with salt and pepper, and stir in cream.

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 + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Celery + creamtop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 slow cooking.
Butter
Adds richness and a smooth, rounded flavour to the cooking liquid.
Cream
Adds richness and a smooth texture to the finished sauce.
Flour or arrowroot
Thickens the cooking liquid into a glossy, spoonable sauce.

The step that matters

Adding the thickening. Flour or arrowroot must be fully mixed in and cooked through to thicken evenly; added lumpy or undercooked, it leaves a pasty taste and grainy texture. Stir in cream after thickening so it stays smooth.

Swap the celery

How well each one fits the dish's main ingredients (butter, flour, pepper, cream):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Tarragonfits about as well
  4. Celerythe original

Fit is the average pairing score against butter, flour, pepper, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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