Celery

Celery combined with onion and carrot forms a holy culinary trinity and the basis of 
countless recipes. Called ‘soffritto’ in Italian and ‘mirepoix’ in French, diced, these three are basically like saying ‘Once upon a time…’ to your pan. It’s the beginning of good things. 

The usefulness of celery sticks as a vehicle for your favourite dip is self-evident, but beyond crudités or a garnish for your Bloody Mary, try braising it as a side dish, using it in stir fry or making a gratin and don’t forget Waldorf salad, where it bridges the gap between the bitterness and richness of walnuts and the bright, crunch of apple. 
Organic celery packs more of a punch so you can stretch it further over soups and lentil or mince bases.