Zero waste in the kitchen: celery leaves

The ninth issue of our Zero Waste in the Kitchen column. is dedicated to the celery leaves, often eliminated because they are considered less noble than the stems, but actually among the parts richest in beneficial substances.

In this recipe we turn them into crispy and tasty croquettes, ideal as an appetizer, finger food or alternative side dish. A simple and creative way to reduce waste in the kitchen and enhance every part of the vegetable.

Celery leaves

Celery leaves (Apium graveolens L.) are a veritable mine of active ingredients. They contain:

• Vitamin A, fat-soluble and found almost exclusively in leaves, essential for the well-being of bones, teeth, skin and eyesight. It also helps strengthen the immune system and counteract the action of free radicals.

• Apigenin, a natural flavonoid with anti-inflammatory, antioxidant, anti-allergic and detoxifying properties, also useful for the cardiovascular and nervous systems.

• Apiina, a substance that aids digestion, reduces abdominal bloating and has a purifying and anti-inflammatory action.

• Essential oil, rich in numerous bioactive components, with digestive, diuretic, anti-inflammatory and antioxidant effects.

• Cumarine, known for its antiphlogistic, anti-edematous and invigorating action on the vascular system, also useful in migraine headaches.

Because of these properties, celery leaves have been used for centuries in natural medicine and are now also used in herbal medicine and cosmetics.

Celery and sesame leaf croquettes 

A zero-waste, simple and nutritious recipe that makes the most of celery leaves.

Ingredients:

• 200g of oat flakes
• 150g of toasted sesame seeds
• A bunch of celery with leaves
• ½ glass of vegetable milk
• 1 teaspoon turmeric
• 1 tablespoon of extra virgin olive oil
• Salt
• Pepper

Preparation:

• Clean the celery by separating the stalks from the leaves.

• Cut the stalks into pieces and steam them for about 10 minutes.

• Coarsely grind the oatmeal flakes to a rustic flour and pour it into a bowl.

• Add cooked celery stalks, chopped leaves, turmeric, extra virgin olive oil, vegetable milk, salt and pepper.

• Mix until the mixture is soft but workable. If necessary, add more oatmeal.

• Shape the croquettes with your hands, dip them in sesame seeds and place them on a baking sheet lined with baking paper.

• Brush with a drizzle of oil and bake in a preheated oven at 200 °C for 15-20 minutes.

• Bake and serve the croquettes piping hot.

More Zero Waste ideas and recipes

• The celery is the protagonist of our Cereal Soup, a Bontà Classic to be enjoyed all year round.
• Don't throw out the carrot peels: use them to prepare a sweet cake or a delicious hummus.
• I cabbage stalks black can be used to prepare a delicate pesto, perfect for flavoring a first course or topping a bruschetta.
• If you are looking for more recipes Zero wastes visit the dedicated section.