Celery

Swiss chard stalks (about 500 grams) • carrots • celery root • turnips • onion • garlic • olive oil • Salt and pepper • basil • ginger paste • vegetable broth (about 1.5 liters, homemade if possible) • tagine spices

potatoes • celery stalks, cut into pieces (about 350 grams; frozen from the garden last fall) • onion • garlic • olive oil • pork broth (about 200 ml; homemade if possible) • Spanish-style seasoning blend • fresh parsley • Salt and pepper

celery stalks (about 500 grams) • coconut milk (150 ml) • onion • water (about 500 ml) • bouillon cube • curry powder • Black pepper

chicken breast (about 400 grams) • celery leaves (about 100 grams, preferably fresh) • garlic • Italian-style seasoning blend (homemade blend) • drizzle of olive oil • Salt and pepper

French green lentils (about 250 grams) • Jura-style sausages (or substitute with smoked pork sausages) • celery leaves (from celery stalks, preferably fresh) • vine-ripened tomatoes • onion • olive oil • garlic powder • suhana spice blend (or your favorite mild curry powder) • Mediterranean-style spice blend (homemade or store-bought) • Salt and pepper • Water

green Italian sweet peppers (corno di toro) • celery pesto (homemade, see linked recipe)

uncooked pasta (250 g) • celery root (celeriac) • heavy cream (200 ml) • Curry powder • Ground cumin

celery root (about 450 grams) • potatoes (about 300 grams) • Salt, to taste • Black pepper, to taste • shredded Comté cheese (about 100 grams) • unsalted butter (about 25 grams) • white mushrooms (about 500 grams) • large yellow onion • garlic • 2% milk (about 150 ml) • light cream (about 100 ml, 12% fat) • fresh thyme •

onion • garlic • celery (without leaves) • carrots • olive oil • ground coriander • cumin • Iranian sumac • vegetable broth (about 500 ml, homemade if you like) • Salt and pepper • heaping tablespoon chopped parsley

yellow zucchini (from the garden, if available) • celery stalks (about 350 grams, from the garden if possible) • tomato sauce (homemade if you like) • onion • purple garlic • Italian-style spice blend (homemade if desired) • drizzle of olive oil • Salt and pepper

large celery root • olive oil (about 50 ml) • Herbes de Provence • Flaky sea salt

celery root (celeriac) • onion • oil • chicken broth (1 liter) • heavy cream (about 150 ml) • Nutmeg • aged or semi-aged Mimolette cheese (about 40 grams) • Salt and pepper

parsnips • zucchinis • celery (with stalks) • onion • vegetable broth (about 2 liters, homemade if possible) • garlic cloves • ground cumin • ground coriander • ground turmeric • four-spice blend • Salt and pepper • chopped parsley

from 1 bunch of celery with about 1 inch of stalks • carrots (500 grams) • ground cumin • ground turmeric • couscous spice blend • onion • garlic • sea salt with seaweed (homemade for me) • Black pepper • dried tarragon • unsalted butter (30 grams)

celery root • large onion • garlic • large potatoes • whole leek • olive oil (45 ml) • Water • Salt, pepper

In addition to the classic pot-au-feu leftovers listed below (see in parentheses), you'll need: • hard-boiled eggs • red onion • sweet and sour pickles or similar • Sunflower oil • Vinegar (such as apple cider or white wine vinegar) • (3 1/3 lbs chuck roast (about 1.5 kg), 12 carrots, 2 leeks, 6 potatoes, 1 celery with stalks, 4 yellow turnips, 3 onions, 3 bouillon cubes, 2 marrow bones)

celery root (celeriac), about 1 3/4 to 2 lbs (800 to 900 grams) • Golden Delicious apples • onion • fresh thyme • vegetable broth (1 liter) • heavy cream or almond cream for a vegan version (about 5 fl oz or 150 ml) • olive oil • Salt and pepper • hazelnut oil • curry powder • roasted hazelnuts, chopped, for serving (optional)

cooked basmati rice (about 450 grams; see tip in link) • homemade celery pesto (about 100 grams; see recipe in link) • heaping tablespoons grated Parmesan cheese • grated Emmental cheese (about 50 grams) • drizzle of olive oil (see tip in link) • Black pepper

veal (mix of sirloin and breast) (about 800 grams) • onion • leek (white part only) • large carrots • celery stalk • white mushrooms, fresh or canned (about 150 grams) • butter (about 100 grams) • egg • lemon juice • heavy cream, optional (about 200 ml) • bouquet garni (bundle of herbs) • whole •

pork belly (about 600 to 700 grams), for stewing • carrots • turnip • celery stalks • red onion • Some green leek tops • thyme • beef bouillon powder • Salt

chicken carcass, preferably from a free-range chicken • carrots • onion • Water • Herbs of your choice (such as parsley, chervil, etc.) • Celery • whole cloves • Salt, whole black peppercorns • potatoes, depending on size • Vermicelli or angel hair pasta

live lobsters • monkfish tail (about 400 grams) • leeks (white parts only) • carrots • turnips • fresh white mushrooms (button mushrooms) • celery stalk • shallots • garlic clove • bouquet garni (bundle of herbs) • dry white wine (about 100 ml) • heavy cream (about 200 ml) •

whole chicken • carrots • onion • garlic • cilantro • tomato paste • harissa (optional) • ground cumin • ground turmeric • ras el hanout • Salt and pepper • celery stalk •

chicken • onion, thinly sliced • carrot • turnip • zucchini • tomatoes • tomato paste • celery and cilantro • olive oil • Salt, pepper, Ras El Hanout, turmeric, and paprika • cracked wheat (mermez) • chili pepper

small bowl fava beans • small bowl orzo pasta • oil • Salt, to taste • Cinnamon, to taste • Paprika, to taste • Black pepper, to taste • tomato paste • ripe tomatoes • lamb, cut into small pieces (about 200 grams) • small bowl green peas • small bowl soaked chickpeas •

veal stew meat or veal chops (about 500 grams) • egg yolks • carrots (purple carrots used here) • leeks (white parts only) • celery stalks • onion • shallot • garlic clove • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • heavy cream • dry white wine •

white beans (medium or navy beans work well) (about 450 grams) • large onion • medium carrots (about 9 ounces/250 grams), peeled and left whole • large bouquet garni, washed (leeks + celery leaves + lovage stems) • bay leaf • whole cloves • broth (or hot water plus 3 beef, chicken, or vegetable bouillon cubes) (about 3 liters) • little ground black pepper • Salt (as needed, since bouillon cubes are already salted)

turkey paupiettes (turkey breast rolls) • carrots • endives (Belgian endives) • onion • celery stalk • amber beer (about 250 ml) • chicken broth (about 200 ml) • brown sugar • butter (about 80 grams) • heavy cream (about 100 ml) • salt and pepper

large onion • parsley • cilantro • celery stalks • olive oil • canned crushed tomatoes (about 500 grams) or 4 large fresh tomatoes when in season • tomato paste • dried lentils (about 80 grams) • ground ginger • ras el hanout • turmeric • cooked chickpeas (about 150 grams) •

leeks • onion • chili pepper • Peeled shrimp • Capers • Fish seasoning • Dill • Salt and pepper • sole fillets • shrimp • Capers • Celery salt •