When choosing bunches of celery, the lightest color with the shiniest surface will have the finest flavor. Darker green stalks may be stringy. You might find Chinese celery, which has thinner stalks than regular celery and a remarkably intense flavor. Select a well-shaped bunch of any celery that is heavy for its size, with moist, bright-colored leaves. Stalks should have no cracks, cuts, bruises, or trimmed patches. Store the whole bunch in a perforated plastic vegetable bag in the refrigerator crisper.
To Prepare: Separate the stalks and rinse them well, giving a light scrub to the bases where sand has gathered. Trim off the remnants of the root at the base. Sometimes there will be a soft white heart at the bottomΓÇöthe cookΓÇÖs treat. Pare off any strings from the surface of outer stalks with a vegetable peeler. The leafy tips starting at the point where each main stalk bursts into multiple stalks may be tougher, but they should not be discarded. Chop the tips up and then toss them into salads and soups and use to flavor stocks. Should stalks be limp after storageΓÇöor should you want them to be super-crisp, for serving rawΓÇösoak them in ice water until they firm up. Unless the bunch is very young and tender, the outer stalks are best used in cooking. The paler center ones, also called the heart, are best served raw.
Celery is a flavorful addition to stir-fries. Or simmer thin slices in a tightly covered heavy skillet in 1/2 inch milk and a little butter until tender but still crisp. For a refreshing first course called Celery Victor, trim tender, tightly packed hearts to 6 inches in length and then halve lengthwise; steam until crisp-tender, place in a dish, and toss with vinaigrette while still hot. Refrigerate and serve at room temperature.
After thawing, frozen celery loses its crispness but can still be useful as a seasoning in cooking. Celery goes well with every sort of cheese, cream, lemon, dill, chives, parsleyΓÇöand who can resist a stalk filled with peanut butter? Allow 4 to 5 ounces per serving.
To Microwave: Cut 1 pound celery stalks into 2- to 3-inch pieces. Place in a 2-quart baking dish. Add 2 tablespoons stock or lightly salted water. Cover and cook on high until tender but still crisp, 8 to 12 minutes, stirring after 4 minutes. Let stand, covered, for 2 minutes.
