Celery is part of the base of bolognese and stews with onion and carrot. Raw, in sticks, it is crunchy. The leaves flavour a stock.
Firm, snapping stalks, green leaves.
Separate the stalks and wash them. On the big stalks, remove the strings with the peeler, pulling from top to bottom.
Two minutes.
In the fridge, wrapped in foil or in a container, two weeks. The leaves go into a stock or a soup.
The grandma-style bolognese sauce: a celery stalk in small dice.