Celery is a vital ingredient in the Italian
sofritto and the French
mire-poix. For the former, diced celery, onion, and garlic
, usually followed by chopped parseley in prodigious quantities of olive oil
. For the latter, diced celery, onions, and carrots in butter. These form the base for numerous delicious
soups and sauces.
As for raw celery, well, I have not much use for it. However, its flavours become vivid and even spicy when cooked. I have tremendous respect for it as a flavouring agent in vegetable stocks let alone in a sofritto or mire-poix.