Minced celery adds a touch of crunch and a peppery flavor to your favorite foods, whether you use it raw or cook it into a stew or casserole. Mincing is similar to chopping or dicing, except the pieces end up smaller and more fine. This makes them easier to integrate into the other recipe ingredients without the celery taking center stage. The long stalks seem awkward to mince at first, but slicing them down to a more manageable size helps make short work of the process.
Things You'll Need
- Cutting board
- Chef's knife
Wash the celery in cool water and pat dry with a paper towel. Cut the ends off the celery, removing the entire leafy top and white root end.
Cut the celery stalk in half widthwise so you have two equal sized lengths of stalk. The shorter stalks are easier to cut because they are shorter than the length of the knife blade.
Slice each stalk into thin, 1/4-inch-wide lengthwise strips. Gather the strips into a small bunch.
Hold the bundle of strips steady with one hand, curling your fingers under to protect your fingertips from an accidental cut. Rest the tip of the knife against the cutting board and bring the center and rear of the blade down, slicing the celery widthwise into a fine dice. Push the strips toward the blade as you cut until the entire stalk is minced evenly.
Tips & Warnings
- A properly sharpened, good-quality knife makes it easier to mince celery quickly and evenly.
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