Celery is one of the triumvirate of aromatic vegetables that forms mirepoix, that all-important combination of diced onion, carrots and celery that’s the basis of so many stocks, sauces and dishes.

Add the onion, salt and pepper and cook, stirring, for 8 minutes. Remove from the heat and add the celery and more salt and pepper. Sprinkle the flour over the celery and then add the milk and cream.

Add the onions and a dash of salt and the rosemary and cook, stirring now and then, until soft and golden brown, 10 to 12 minutes. Stir in the roasted squash, turnips, celery root and leeks with 4 ...

For anyone who loves to cook, this time of year is like the best holiday of all. Tomatoes, corn, zucchini, lettuce, arugula, ...

Saute onion, celery and potato for 3 minutes or until the onion has turned translucent.2. Pour in vegetable stock and bring to the boil.3. Bring back the boil and lower the heat. Add salt and pepper4.

4 large russet potatoes, 1/2 yellow onion, 1 cup shredded carrots, 1/2 cup diced celery, 3 cups beef broth, 1 teaspoon Italian seasoning, 2 cloves of garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper ...

1 medium yellow onion, diced 3 cloves garlic, minced 2 pounds celery root, roots and woody parts trimmed, peeled and diced (6 to 7 cups) 4 cups low-sodium chicken or vegetable broth, or more as needed ...