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Hi, I'm Amanda with Expert Village. In this clip today I'll be washing and chopping the celery. So I got a nice large stock of celery, we'll start by washing it off and you see that there is some dirt here and build up on the stocks of the celery. So I'm just going to wash and make sure that I get all of that off. I'm going to need about one cup of celery so that might call for 4-5 stocks. I'll just rinse them and make sure that they are clean. So to chop up the celery, I'm going to start by cutting the white end of the celery off and that part can tend not to have much flavors much of the parts. I'm going to keep the leafy parts of the celery on because that is where a lot of the nutrients are held in the celery stock. The celery has a lot of vitamin C fiber. It also has a pretty solid amount of calcium and the celery stocks are generally a light green color. They should look fresh nice and crisp. You can tell when you have a celery stock if it's starting to wilt and at all then you really want to try and get something that really looks firm and crispy. So I'll start by slicing the celery in half here so I'll have a little of a smaller pieces to work with.

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