Celery (diced)

Celery is a crisp, fibrous vegetable made up of pale green stalks with leafy tops, used both raw for its crunch and cooked as an aromatic base in soups, stews, and stocks. Along with onion and carrot, it forms part of the classic mirepoix used to build flavour in many savoury dishes. Its stringy fibres can be peeled away for a more tender eating texture when served raw.

Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.

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