Celery leaves
Aromatic leaves with a bright, savoury taste for soups, stocks, salads and sauces.
Celery leaves are aromatic leaves with a bright, savoury taste more concentrated than the stalks. They are chopped into soups, stocks, salads, sauces and with meat, dried for seasoning mixes and used as a garnish.
Calories, proteins, fats and carbohydrates per 100 g of product
Celery leaves, Raw: Calories 14.0 kcal, Proteins 0.7 grams, Fats 0.2 grams, Carbohydrates 3.0 grams per 100 g of product.
Celery leaves, Boiled: Calories 18.0 kcal, Proteins 0.8 grams, Fats 0.2 grams, Carbohydrates 4.0 grams per 100 g of product.
Recipes with this ingredient
The recipe is taken from the book "Seafood. Very simple.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
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90
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
13
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
7
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
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45
Chickpeas, grapes, celery and nuts are not an obvious set for a salad, but that makes it all the more interesting. It's hard to say what plays the main role in this set, because there's also the dressing for it - a mix of tahini, vinegar, Dijon mustard, maple syrup and various spices and herbs. The poppy seeds, which must be added to the sauce, also give the salad a sweet confectionery character.
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Aquachile is a Mexican ceviche. This particular recipe calls for different tomatoes, sun-dried, fresh, as well as thick, rich tomato juice and even tomato water - not concentrated tomato juice from a package, but what flows out of the berries during cooking. They have a completely different balance of acidity and sweetness and, of course, different textures. Try to use both. In this dish, it is generally interesting to observe the difference in textures - all different and all great play with each other. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.
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Meatloaf with vegetable garnish is a gastronomic symbol of cozy home cooking inspired by European traditions. The tender combination of pork, chicken, and bacon infused with the aromas of herbs, garlic, and thyme creates a rich, juicy flavor with subtle spicy notes. Crispy Brussels sprouts and sweet carrots complement the dense texture of the meatloaf, adding balance and freshness to the dish. Baked to a golden crust, this terrine becomes an ideal choice for family lunches and festive gatherings. It can be served as a standalone dish or with sauces that enhance its rich taste. This is not just food; it's a true culinary symphony that reveals the warmth and hospitality of European cuisine.
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