Celery Peel and cut into slices having a thickness of about 1 cm. Potatoes are peeled, cut into thin semicircles. In a saucepan of boiling salted water, put the potatoes first, then celery. Celery, boil 4-5 minutes and remove. Add water to the curry potatoes and simmer 3-4 minutes, then filtered and poured into a pan, sprinkled with olive oil (if necessary to add salt) and baked to yield a crust. Dry celery slices are dipped in diluted with lemon juice and 1-2 tbsp water starch and fry in heated olive oil or sunflower oil. Can be salted before being placed in starch or having fried. Serve with potatoes and salad suitable.