A refreshingly different vegetable combination, Celeris Braises au Lard (sayl-ree bray-zay oh lahr) goes well with roast
ham or with an omelet for a light supper dish.2 medium-sized heads of celery, cleaned and cut into 4-inch pieces
6 oz. small onions, peeled and left whole
bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
1 teaspoon salt
2 teaspoon freshly ground black pepper
8 oz. streaky bacon, coarsely
1 tablespoon butter
Put the celery and onions in a large saucepan with enough water to cover.
Add the bouquet garni, salt and pepper. Cover the saucepan and place it over high heat. Bring the water to the boil and reduce the heat to moderate. Cook the vegetables for 15 minutes, or until they are firm but tender when pierced with a fork. Drain the celery and onions in a colander, discarding the cooking liquid, and set them aside.
In a large frying-pan, fry the bacon pieces over moderate heat – there should be enough fat in the bacon to do this, but
if a little extra fat is needed, take some butter from the 1 tablespoon. When the bacon is crisp, add the remaining butter to the pan and allow it to melt. Add the celery and onions and cook the mixture over moderate heat for about 5 minutes, or until the vegetables become lightly browned. Add more salt and pepper if necessary and serve immediately.