How to Cook Cocktail Celeries

1 large bunch celery, unblemished

½ teaspoon rosemary

1 ½ cups water

1 teaspoon thyme

Juice from 1 lemon

1 small bay leaf

2 tablespoons white vinegar

1 teaspoon salt

3 cloves garlic, minced finely

8 peppercorns, crushed

¾ teaspoon coriander, ground

1 teaspoon celery salt

2 large tomatoes, peeled and chopped

These celery sticks are irresistible and they have almost no calories. Use on an assorted vegetable platter or as a garnish. Also if you like to prepare homemade food as gifts, pack these celery sticks neatly in prepared small jars, adding liquid to fill. Seal and store under refrigeration.

Wash and separate the celery stalks. Use vegetable peeler to remove threads of the coarse outside ribs. Depending on the size, split the ribs lengthwise and cut into thin cocktail sticks 3 or 4 inches long. Combine all the ingredients, except the celery, in a large saucepan. Bring to a boil. Add celery sticks. When mixture returns to a boil, reduce the heat, cover and cook for 5 minutes. Spoon the cooked celery into a bowl. Strain the cooking liquid over it. Chill until ready to serve. The celery will keep up to 3 weeks under proper refrigeration.