Celery is commonly used as an aromatic, or in mire poix bases, but should not be overlooked as a vegetable. Cook diced celery with onions or apples, potatoes and cream and puree into soup. Braise sliced celery in vegetable stock and wine, or bake with cream and cheese into a gratin. Combine raw celery slices with citrus segments and grains for a cold salad. Stuff 3-4 inch slices of celery with cheese or hummus for an appetizer. Store celery, head intact, in the refrigerator for 1-2 weeks

Celery contains potassium, vitamins A, B, C, and E, iron, magnesium, phosphorus, and calcium.
 

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