Vegetable

Red Celery

B tier

Red celery covers pink-to-crimson stalk types—colour in the ribs from anthocyanins, often with earthier, sometimes stronger flavour than pale green Pascals. Blushing hearts look striking raw on crudité boards next to pale dips. Texture can be slightly denser; bitterness varies by strain and blanching. Showcase raw for colour; braise to mellow edges with stock and butter. Pair with white beans and citrus. Not all red types are equally sweet—taste before committing a whole platter to guests who expect mild Pascal.