Celery

The celery can be trimmed and cut up to 1 day ahead and stored in an airtight container with a damp paper towel in the refrigerator. The finished dish can be made up to 2 days ahead; store covered in the refrigerator and reheat gently over low heat, adding a splash of cream if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat, stirring occasionally and adding 1-2 tablespoons of cream or milk if the sauce has separated or become too thick.