In the vast world of superfoods, we often overlook the humble green stalks sitting in our crisper drawer, relegating celery to a lonely snack tray or a garnish for a drink. It is time to give this hydrating hero the spotlight that it deserves, and as I’ve been tasked with the challenge to “cook more French” I’ve lovingly rustled up my very own recipe for you, in honour of this glorious ingredient…
Celery: A Nutritional Powerhouse
Celery is far more than just crunchy water, although the crisp, juicy freshness is something that I absolutely love about it. It is in fact a nutritional powerhouse that supports our body from the inside out. An anti-Inflammatory goldmine nonetheless; celery is absolutely packed with phytonutrients that help to reduce inflammation in the digestive tract and blood vessels.
With its high water content, and a unique combination of phthalides, it helps to maintain healthy blood pressure and keeps our cells hydrated, whilst also being a fantastic source of soluble and insoluble fibre, keeping our gut happy and our energy levels stable.
Why We Should All “Cook More French”
There is a reason French cuisine remains the gold standard of home cooking, and it isn’t just the mouthwatering flavours, but the technique of its foundation.
The French have mastered the art of the mirepoix, the holy trinity of onions, carrots, and celery in their dishes. By cooking “more French,” we learn to build these layers of flavour slowly. Starting with the humblest of ingredients, when sautéed with intention, suddenly create a depth of taste that pre-packaged meals can never replicate. Cooking French encourages us to slow down, use fresh aromatics and respect the natural textures of our vegetables.
Rustling Up A One-Pan Medley
Being an avid lover of Indian cuisine, my weekly homemade curry meal-prep bases make their way onto my social media feed just as often as it’s rained in 2026 so far. I love cooking up a big pot of spices and herbs which I add carrots, potatoes and chickpeas to, allowing me to then throw a few green beans, broccoli or tomatoes into a pan at meal times to add a few scoops of my base to.
Rather than eating the same meal over and over again, until it becomes boring, I instead have instant homemade meals that are varied, fresh and delicious to accompany my healthy, active lifestyle. A far cry from a devilish Indian takeaway or ready meal, with my vegan curries working perfectly alongside my weight training regime.
And so I wanted to celebrate my love for Indian cuisine, whilst also honouring French cookery, which is how this Provencal harvest pan of zesty celery and coriander was born in my kitchen today. This dish is a masterclass in texture and balance. By using a sauté-then-steam method in a single pan, you really lock in the brightness of the vegetables while allowing the rice to soak up the delicious earthy aromatics of coriander and chickpeas.
It takes just a handful of moments to prepare, and can sit on the stove with next to no fuss, as you tinker with the dishes. Starting with the French base to this dish, I diced celery and carrots and added them to a pan with olive oil and a generous sprinkle of dried coriander seeds. As I have IBS, irritable bowel syndrome, I’m highly triggered by onions and garlic so I leave this out of my dishes. Celery, especially when cooked, is far easier to digest and is something that is safe for me to consume, which I usually substitute into dishes in place of using onions.
Once the celery and carrots have sweated down, I then finely chop and add a few stems of asparagus along with a tin of chickpeas and a vegetable stock cube. Bringing the veggies to a gentle bubble, I look to see a thickening of the juice as the vegetable stock infuses and a noticeable softness is in the stir.
Then it’s time to add the rice. With sensitive digestion I now stick to white rice, although still daydream of brown, and add around a cup of basmati directly to the pan, along with a splash of water and lid to steam. I turn the pan down to a low heat that keeps the juice gently bubbling without hissing. And within 15 minutes, dinner is served!
The diced celery and carrots of this vegan-friendly dish provide a savoury base for that classic French foundation, while the asparagus adds a hit of spring freshness, and the coriander seeds a floral warmth that bridges the gap between the nutty chickpeas and the fluffy white rice. Finished with a squeeze of fresh lemon, it’s a bright, clean and deeply nourishing meal that honours good health with every bite.
One pan serves approximately four people, and can be easily kept in a container in the fridge once cooled for meal prep throughout the week. So don’t let that bunch of celery in your salad drawer wilt away. Chop it, sauté it and let it be the backbone of your next culinary masterpiece!
www.cookmorefrench.co.uk
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