Although celery isn’t the most exciting vegetable, it’s a common ingredient in many Spanish recipes and has some great health benefits. It’s grown in warmer regions of Spain such as Murcia, which is also known as the ‘vegetable garden of Europe’ and it’s harvested between December and March.
Spain is a leading exporter of fresh produce, and celery is among the vegetables exported primarily to other European countries.
This crisp, winter vegetable is light, hydrating, and full of vitamins and minerals. Its versatility makes it a great addition to any recipe, and it can be enjoyed raw as a refreshing snack. Creamy, pureed soups are popular in Spain, so you may see dishes such as celery and leek puree as a first course on a lunch menu. Celery is also sauteed with onions and peppers to make the base of many soups and stews, such as carne guisada (beef stew), a typical winter dish. In the northern regions, celery is used in the dish called ‘bacalao guisado’, a warm and hearty codfish stew.
Be sure to try some seasonal ingredients on your next journey to Spain with Valesa!
