Another way I really like it is scrambled into an egg (or folded into an omelette) with some fresh tomatoes.
I peel the backside of celery when I'm making cream of celery soup. That removes a lot of the stringiness.The only problem is making sure its tender and not stringy when cooked.
I'll usually start diced celery (and onions) in a skillet, cook those for a few minutes, then add some chopped tomato, cook a couple of minutes more, then in with the egg. I like the celery to be cooked somewhat, but with a little crunch to it.Do you mean raw - crunchy bits in the egg?