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Braised Celery

Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

2   Celery
1 tablespoon 15mlExtra-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 592mlUnsalted chicken broth

Recipe Instructions

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.

Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-10-2000


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