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Celery
Choose celery that is as light a colour as possible, the greener it is, the longer it takes to cook. If you want to eat it raw, then there's no problem.
Wash celery thoroughly, using a brush to remove all soil from the grooves of the outer stalks.
Chop the bottom of the bunch to separate the stalks, cut to a length that will fit in your pan and cook in boiling water until tender — 1/2-1 hour, according to the coarseness of the celery.
Drain carefully, and if desired, serve coated with a white sauce.
You can also cut them into bite size chunks and add them directly to a stew or casserole.
I usually pull off the thready bits of stalk as I cut them although that's the roughage which is very good for your digestive tract. In fact they do say (and I make no claims that this is true) that you use more calories eating and digesting clelery than the celery itself contains!
Braised Celery Hearts
Ingredients
Celery hearts
Salt and pepper
Oil for frying
Vegetable stock
Method
Note: The inner parts of the celery are generally used for this dish, but the outer stalks may be cut up and cooked in this way if desired.
Fry the celery in a little hot oil until very lightly browned.
Add salt and pepper, and half-cover with stock.
Cook gently, with the lid on the pan, until tender.
Serve in a hot dish, garnished with baked or grilled sliced tomatoes, and pour round the celery some of the liquid in which it was cooked.