Celery
Celery is a pale green vegetable with firm, solid stalks and leafy ends. The leaves, stalks, roots, and seeds are all edible and have nutritional value.
Allergen: no
Introduction: 8 months
Selection:
Celery is on The Dirty Dozen list so it is best to buy organic.
Choose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and the leaves should be pale to bright green in colour and free from yellow or brown patches.
Storage:
Store raw celery in a sealed container in the refrigerator for up to 1 week.
Store cooked celery in a sealed container in the refrigerator for up to 1 week.
Freezing raw celery is not advisable as it will wilt – but it will be fine if included as an ingredient in other meals.
Preparation/Use:
Pull the stems apart and soak the celery in a salt-, vinegar- or hydrogen peroxide water solution for 20 minutes, then rinse under running water.
To cook, simply cut to size and steam for 10 minutes.
Once your little one is chewing well, raw celery can make a delicious and nutritious snack (on its own, or with dips). The ribs can be peeled and the channel filled with nut butter for a bread-free sandwich (of sorts).
It makes a great addition to purées, broths, stews and soups.
