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A head of celery is made up of finely ribbed U-shaped stalks. To remove the fibers (strings) from the celery quickly, simply break each stalk near the end (rounded side) and pull gently.
You can also peel the stalks with a paring knife. Note that the strings are found only on the rounded side. This method gives more professional results. The celery heart doesn’t have any strings.
Cut each stalk into shorter lengths.
Cut each length into sticks, removing each rounded side, for an equal-sized cut.
The diagonal cut is perfect for sautéed vegetables. Choose fairly big pieces if you’re serving the celery as a side vegetable, for instance, Asian-style.
Or smaller pieces to use in mixed vegetables, soup, salad, etc.
To mince, cut a stalk lengthwise into sticks.
Line up the sticks and chop crosswise.
The branched part can be used to flavor a stock.