Preparing Celery for Roast Pork

Video Transcript

"My name is Brandon Sarkis for Expert Village and today I will be roasting a pork loin. Okay so here we are with our celery, we are just going to cut the ends off here; just the white part. We are also going to break these extra pieces off of the, where they are starting to butt out like leaves. The little pieces won’t be so good but these are some nice little stalks. So you cut your carrots the same way we cut our, sorry we take our celery and cut it the same way we cut our carrots. We are going to kind of form a rectangle out of them put it together the best they will fit. So we are going to take, take our knife and make sure you don’t cut the end of your finger off. We are going to cut this a little bit smaller than we would for our, everything else, just because we are not really going to eat the celery. It’s just going to be kind of a flavor additive, so we will just do a nice, you know, small bite sized bits, just like this and you are done with your celery and onto our next piece. "