To Clean: Cut off base of celery and separate the stalks. Wash under cold water, using a stiff brush. To remove heavier strings from outer stalks, make a cut in the narrow end of the stalk; grasp the strings between the knife edge and thumb, and pull down toward base of celery. Discard strings. Celery may be sliced diagonally or cut in lengths horizontally and sliced in sticks. Reserve celery leaves for use in salads, as a garnish, or to add flavor to cooked celery dishes.
To Braise: Place celery, cut as desired, in a medium saucepan. Add salt, butter, lemon juice, and water to cover; bring to a boil. Cover; reduce heat and simmer 20 minutes or until celery is tender. Drain well.
Other Cooking Methods: Bake; deep-fry after parboiling; steam; stir-fry.
Serving Suggestions: Braised celery may be served with any of the following: Almond Butter, Dill Sauce, Drawn Butter, French Dressing, Lemon-Butter Sauce, any hollandaise, sour cream, or white sauce.