5 large stalks celery, finely chopped
2 onions, finely chopped
3 cloves garlic, minced
6 cups vegetable oil for frying
1 tablespoon olive oil
Garnish: chopped fresh parsley
Place celery and onion into a large pot with some of the celery water, and heat up to boiling. Reduce heat and simmer until warmed through. cool, cover, and store in airtight containers for up to 1 week.
Heat a large skillet or skillet over medium heat. Place celery and onion in a single layer onto the skillet. Cook over medium heat 6 minutes, until cooked through. Keep peeled and slice.
Heat oil in a large heavy skillet or wok over low heat. Fry celery and onion in oil until lightly browned. Drain on paper towels and serve. Keep celery sauce in a small container at home or in case you ever want to dip the whole thing in olive oil.
Strip celery from onion and cut into cubes. Fry celery lightly in olive oil in skillet, stirring occasionally. Stir-fry celery in remaining buttery round.
Fry celery cubes in oil in the skillet slowly until golden brown. Drain on paper towels and serve. Dredge cheese and chopped onion over celery cubes; place back into the skillet as soon as possible.
Fry celery cubes in oil, just enough to desired doneness. Fry celery cubes in remaining buttery round saute until golden brown. Let stand for a few minutes, then add mushrooms. Fry until golden brown, stirring occasionally.
Fry celery cubes in remaining buttery round, until golden brown. Cook until tender but not cooked through, stirring occasionally.
Stir celery sauce into the mushroom and mushroom broth, stirring gently. Return celery sauce to a low heat. Cook for a few minutes, then stir in cheese and herbs. Pour cream over celery cubes and mushroom mixture.
Stir potato chips into the mushroom and celery sauce, and spread over the celery cubes. Heat zesty olive oil over medium heat. Fry celery cubes until cooked through. Drain on paper towels.