Homemade celery salt is an alternative to regular sea salt, a natural condiment highly recommended for people who must limit sodium due to issues like hypertension, to combat cellulite and water retention.
The celery is a crunchy and low-calorie vegetable, an excellent digestive and diuretic, and also recommended against muscle cramps.
The celery salt obtained with this recipe will be healthier and enriched with the properties contained in celery itself, including vitamins A, C, and E.
The celery stalks also contain iron, manganese, potassium, and antioxidants, particularly Luteolin which protects the brain.
I would also like to specify that the best celery for this preparation is said to be the dark green one because it is the most flavorful and tasty, but I must say that even the lighter one (the only one I found at Conad at Fossolo this morning) has a very pleasant taste and I recommend it!
Let me suggest a main course where celery is the star: 
RUSTIC GRAMIGNA
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CELERY SALT
La cucina di ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: jar of about 80 g
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CELERY SALT RECIPE
- 2.2 lbs celery
Tools for CELERY SALT RECIPE
#ADV
- Mixer
Preparation of CELERY SALT RECIPE
Wash the celery stalks removing the leaves which you can use for a soffritto or a tasty sauce. Cut them into chunks and blend in a mixer.
Drain this blend from the water formed and spread the chopped mixture in a single layer on a baking dish lined with parchment paper.
Bake in a preheated oven at 176°F for about 3 hours: it should dry completely.
Let it cool for about an hour.
When cooled, blend the celery salt again.
Pour it into a clean and sterilized jar and use the celery salt to season your homemade dishes.
The celery salt can be stored for about 2 months away from heat sources.
BYE Annalisa
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