Celery or Carrots?

[heidih]

I have to admit that on the few occasions that I have purchased the thin and very green Chinese celery and used it in a stir fry I was fine and almost happy with it

[roosterchef21]

Carrots. I think they are much more versatile and have a very distinct flavour profile. At least in the way it is hard to find a substitute.

[Pierogi]

Does anyone cook celery on its own - not as part of a mirepoix or as a seasoning/flavouring agent?

....

YES ! Absolutely. I love creamed celery. My mom used to make it when I was a kid, and now, recently, I've rediscovered it. Gently boil some sliced celery, about 1/2 inch thick, in salted water until its tender to your liking. Make a white sauce, using some of the celery cooking liquid in it. You don't want to use the celery water as the only liquid in the sauce, too assertive. Just a dribble will do. Milk or chicken broth for the balance to the thickness you prefer. Add in the drained celery. Yum.

[pen_h]

Is celery root / celeriac included in the discussion? Of the two roots, I definitely prefer carrots.

I like celery leaves (in moderation; they're bitter) and often use them as a substitute for parsley in cooking. Chinese celery can be gorgeous - again, with all those leaves, it's bitter raw.

A gorgeous recipe that includes carrots and chinese celery, from Vegetables from Amaranth to Zucchini by Elizabeth Schneider - rice noodles, chinese celery, carrots, cilantro, scallions, peanut oil, ginger, garlic, fish sauce, lime juice, sweet pickled ginger, chillis, sesame seeds. Very lightly cooked, the sweet of the carrots plays against the bitter of the celery leaves and the sour of the lime juice, wonderfully refreshing summer dish.

[Lapin d'Argent]

Braised celery from Braising with Molly is delicious. Sort of like Thanksgiving stuffing, only braised. Uh, that didn't sound very appetizing, but you get the idea. It really tastes better than the sum of its parts, and is worth making on its own. Combined with carrots and celery root -- perfection!

[djyee100]

Does anyone cook celery on its own - not as part of a mirepoix or as a seasoning/flavouring agent?

I like to braise cut-up stalks of celery with a beef stew. As an accompanying vegetable with carrots, the braised celery is delicious--and mild, too, with long cooking.

There's a crab with curry powder dish I tried in Thailand, very good, that includes big pieces of Chinese celery. The Chinese celery makes that dish. Without the sharp flavor of celery, that curry would be far less distinctive, even ordinary. I'm pretty sure the recipe is in Thompson's Thai Food cookbook.

[Amy D.]

I definately choose celery over carrots. I love that savory taste raw or cooked