Soak the brains in a bowl in water mixed with milk or vinegar for at least 45 minutes. Wash and trim carefully (remove membranes and veins, etc.). Divide into smaller florets and drain well. Heat oil and about 1/2 small cup of water in a pot. Meanwhile, crush the garlic with a little salt using the back of a knife. Cut the celery into slices or strips. Add garlic paste, a little lemon juice, a good pinch of turmeric and celery. Add salt, pepper and cook for about 15 minutes. Then put in the brains and cook for about 10-12 more minutes. Put in a bowl and garnish with chopped parsley or celery greens.