I love celery in any form and use it in many dishes. I use it instead of a spoon for spreads, hummus, and dressings. I eat it cooked in stocks, use it in pickling brines for tomatoes and watermelon, and usually add it to my salads. <br /> <br />The recipe which I am sharing is versatile and can be served as a side dish topped with Parmigiano Reggiano shavings or as a base for a few delicious dishes. Using one recipe I made a topping for seared tuna steak, a delicious aioli and a light tomato sauce.

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