Carrots and celery

Carrots and celery are often used in flavor bases. Since I usually do not use a whole head of celery before it gets old, I use the more tender ribs from the center first and work my way out. That way, if I don’t use all of it, at least it’s the outer, tougher ribs that get thrown away. Always peel the backs of the celery ribs to remove the tough strings (page 33).