UNLIMITED

Country Life

When it comes to the crunch

‘Our forebears knew a good thing when they took a succulent bite out of the individual stalk’

M RS BEETON was an enthusiast, offering recipes for celery fried, stewed, with macaroni, with cream, in a white sauce, with chestnuts as a salad and as a constituent in clear mock-turtle soup (the basis of which was half a calf’s head). Celery endures. Oliver, Fearnley-Whittingstall, Stein, Slater, Blumenthal, the Hairy Bikers: popular chefs without exception proclaim its virtue uncooked, as the central feature of a dish and as a constituent. Its oil and its salt enliven sundry recipes—where would a Bloody Mary be without it? Celery figures strongly in French soups and sauces and, together with onions and bell peppers, is one of the

You’re reading a preview, subscribe to read more.

More from Country Life

Country Life6 min read
‘Growing Old Is Mandatory, But Growing Up Is Optional’
IT’S one of the more glum-making rules of the writer’s life that when you’re at a party making small talk and you tell someone about the book you’re writing, you can watch their eyes glaze over in real time. Nobody cares about your novel describing a
Country Life3 min read
I Used To Be Cool
LAST week, I showed South African friends around London. Tim and David, father and son, had come to celebrate David’s 18th birthday by watching Liverpool play Man City at Anfield. It was the first time either of them had been to Europe and David had
Country Life6 min read
While Shepherds Watched Their Flocks
CENTURIES before shepherds were first shown marvelling at the Nativity of Christ, they were already a familiar presence in art. Early Christianity had a genius for adapting and remaking aspects of the pagan world. Among other recyclings, the spring e

Related Books & Audiobooks