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RECIPES

Special to consume raw.
Crispier and softer in dipeos, salads,
Smoothies, soups and stews.

Beef stew with celery and prunes

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INGREDIENTS
500 g of diced stewing beef
2 celery stalks, sliced
1 onion, chopped
2 carrots, peeled and sliced
1 cup of stoned prunes
2 cups of meat stock
2 tablespoons of flour
2 tablespoons of vegetable oil
Salt and pepper to taste
Fresh parsley, chopped, to garnish
METHOD
1. In a large pot, heat the vegetable oil over a medium heat. Add the meat and cook until golden brown all over. Remove the meat from the pot and set aside.
2. In the same pot, add the onion and cook until transparent.
3. Add the carrots and celery and cook for a few minutes.
4. Sprinkle the flour on the vegetables and stir well.
5. Add the beef that was set aside, the prunes and the meat stock.
6. Bring to the boil, then simmer on a low heat for 1 ½ – 2 hours, or until the meat is tender and the stew has thickened
7. Season with salt and pepper and serve hot, sprinkled with chopped fresh parsley.

Tofu and Sapiorum celery curry

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INGREDIENTS
300 g of firm tofu, diced
2 celery stalks, sliced
1 red pepper, cut into strips
1 onion, chopped
2 garlic cloves, chopped
1 can of coconut milk
2 tablespoons of red curry paste
1 tablespoon of coconut oil
Salt and pepper to taste
Fresh coriander, chopped, to garnish
METHOD
1. In a large pot, heat the coconut oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the tofu and cook until golden brown all over.
3. Add the celery and red pepper and cook until they begin to soften.
4. Add the red curry paste and cook for 1-2 more minutes more, stirring well to coat all of the ingredients.
5. Pour in the coconut milk and bring to the boil. Simmer on a low heat for 10-15 minutes or until the vegetables are tender.
6. Adjust the seasoning and serve hot, sprinkled with chopped fresh coriander.

Chicken stew with celery and mushrooms

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INGREDIENTS
500 g of chicken breasts, in chunks
2 celery stalks, sliced
200 g of mushrooms, in quarters
1 onion, chopped
2 garlic cloves, chopped
1 cup of chicken stock
½ glass of white wine
2 tablespoons of flour
2 tablespoons of olive oil
Salt and pepper to taste
Fresh parsley, chopped, to garnish
METHOD
1. In a large pot, heat the olive oil over a medium heat. Add the chicken and cook until golden brown all over. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until golden brown.
3. Add the mushrooms and celery and cook until tender.
4. Sprinkle the flour on the vegetables and stir well.
5. Pour in the white wine and chicken stock and bring to a boil.
6. Reduce the heat, add the chicken that was set aside and simmer on a low heat or 20-25 minutes or until the chicken is cooked and the sauce has thickened.
7. Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.

Lentil stew with Sapiorum celery and carrot

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INGREDIENTS
1 cup of dried lentils
2 celery stalks, sliced
2 carrots, peeled and diced
1 onion, chopped
2 garlic cloves, chopped
1 can passata rustica
4 cups of vegetable stock
1 teaspoon of ground cumin
1 teaspoon of sweet paprika
Salt and pepper to taste
Olive oil
METHOD
1. In a large pot, heat the olive oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the celery and carrots and cook until they begin to soften.
3. Add the lentils, passata, vegetable stock, cumin, paprika, salt and pepper.
4. Bring to the boil, then simmer on a low heat for 25-30 minutes or until the lentils are tender and the stew has thickened.
5. Adjust the seasoning if necessary and serve hot.

Chickpea stew with Sapiorum celery and spinach

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INGREDIENTS
2 cans of chickpeas, drained
2 celery stalks, sliced
2 cups of fresh spinach
1 onion, chopped
2 garlic cloves, chopped
1 can of chopped tomatoes
2 cups of vegetable stock
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
Salt and pepper to taste
Olive oil
METHOD
1. In a large pot, heat the olive oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the celery and cook until it begins to soften.
3. Add the chickpeas, spinach, chopped tomatoes, vegetable stock, turmeric, cumin, salt and pepper.
4. Bring to the boil then simmer over a low heat for 15-20 minutes.
5. Taste and adjust the seasoning, if necessary, before serving.

Hake stew with Sapiorum celery and tomato

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INGREDIENTS
2 sticks of Sapiorum celery
200 g of skinless hake chunks
3 plum tomatoes, peeled
1 tablespoon of olive oil
2 garlic cloves, chopped
1 teaspoon of ground cumin
1 teaspoon of paprika
½ cup of fish stock
Salt and pepper to taste
Fresh parsley, chopped, to garnish
METHOD
1. In a large frying pan, heat the olive oil over a medium heat. Add the chopped garlic and cook until fragrant, but without browning it too much.
2. Add the sliced celery and cook for a few minutes.
3. Add the diced tomatoes and cook for a few minutes.
4. Add the ground cumin and paprika, stir to amalgamate all the flavours.
5. Place the chunks of fish in the frying pan over the celery and tomato mixture.
6. Pour in the fish stock around the pieces of fish in the frying pan.
7. Cover the pan and cook over a medium heat for 8-10 minutes or until the fish is cooked and it breaks apart easily with a fork.
8. Season with salt and pepper to taste.

Sweet potato, chickpea and Sapiorum celery curry

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INGREDIENTS
2 sweet potatoes, peeled and diced
1 can of chickpeas, drained
2 celery stalks, sliced
1 red onion, chopped
2 garlic cloves, chopped
1 can of coconut milk
2 tablespoons of yellow curry paste
1 tablespoon of coconut oil
Salt and pepper to taste
Fresh coriander, chopped, to garnish
METHOD
1. In a large pot, heat the coconut oil over a medium heat. Add the onion and garlic and cook until golden brown and fragrant.
2. Add the sweet potato and cook for a few minutes until it begins to soften.
3. Add the chickpeas, celery and the red curry paste and cook for 2-3 minutes, stirring well to coat all the ingredients.
4. Pour in the coconut milk and bring to the boil. Simmer on a low heat for 15-20 minutes or until the sweet potato is tender.
5. Adjust the seasoning and serve hot, sprinkled with chopped fresh coriander.

Chicken stir-fry with peanuts and Sapiorum! celery

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INGREDIENTS
Soy and chilli sauce
Corn flour, peanut oil
Sugar, salt, garlic, rice vinegar
Boneless, skinless chicken thigh
Ginger, spring onion, coriander
2 sticks of Sapiorum! celery
Dates, peanuts
METHOD
1. Mix together the soy sauce, flour, sugar and salt.
2. Add the sliced chicken and mix.
3. In a wok, add the oil and, when hot, stir-fry the chicken.
4. Add the rest of the ingredients (previously chopped and mixed in a bowl).

Stuffed potatoes with Sapiorum! celery

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INGREDIENTS
5 patatas
Aceite de oliva, sal y pimienta negra
Crema agria
Queso cheddar
Cebolletas
3 sticks de apio Sapiorum!
METHOD
1. Prick the potatoes several times with a fork and add the olive oil, salt and pepper
2. Bake in the oven for 1 hour, cut in half and remove the centre.
3. Mash the potato and mix with the sour cream and cheddar cheese.
4. Add the spring onions and celery and season.
5. Spoon the mash mixture back into the potato skins, sprinkle with a pinch of pepper and bake for a few minutes until the top begins to brown.

Risotto of bacon, blue cheese and Sapiorum! celery

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INGREDIENTS
1 tablespoon of olive oil
200 g bacon
1 large onion
1 garlic clove
6 sticks of Sapiorum! celery
400 g risotto rice
150 ml white wine
1.1 litres chicken or vegetable stock
150 g blue cheese, cubed
METHOD
1. In a frying pan, heat the olive oil, add the bacon and cook until crispy, remove from the frying pan and set aside. Add the onion, garlic and celery and cook on a very low heat for 10 minutes, add the rice and stir until the rice is slightly translucent.
2. Add the wine and allow it to evaporate. Lower the heat and add the stock.
3. Check that the rice is cooked, add some boiling water if necessary.
4. Sprinkle over the cheese and bacon and serve.