Braised Celery Recipe - Cooking Index
Braised Celery Recipe - Cooking Index
| 2 | Celery | |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1 | Carrot - peeled, trimmed, | |
| And quartered | ||
| 1 | Turnip - peeled, trimmed, | |
| And quartered | ||
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 2 1/2 cups | 592ml | Unsalted chicken broth |
Trim the bottom of each celery bunch (make sure the ribs remain together); then measure 5 inches up from the bottom and cut off the celery tops at that point (you'll be using the bottom end). Remove and discard the 3 or 4 tough outer ribs. Remove any stringy parts with a vegetable peeler; cut each bunch of celery lengthwise into quarters.
Warm the oil in a large saute pan or skillet over medium heat. Add the carrot, turnip and celery quarters; season with salt and pepper to taste, then cook for 3 minutes. Pour in the broth and bring to a boil.
Adjust the heat so that the stock simmers steadily. Cook the vegetables for about 25 minutes or until they can be pierced easily with the point of a knife. When the vegetables are tender, the liquid should be just about gone, so that you should have tender vegetables lightly glazed with the stock. Remove and discard the carrots and turnips. Serve the celery immediately. (If it's more convenient, you can make the celery up to 6 hours ahead, chill it and then rewarm it gently at serving time.)
This recipe yields 8 servings.
Per serving: 35 calories, 4g carbohydrates, 1g protein, 2g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-10-2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.