The tarragon and wine added to the celery give it a subtle and delicate flavour which goes particularly zuell with roast
2 medium-sized heads of celery
(or about 12 celery stalks)
6 fl. oz. chicken stock 1½ teaspoons dried tarragon
3 fl. oz. dry white wine
2 tablespoons beurre manie
½ teaspoon salt
½ teaspoon black pepper
Prepare and parboil the celery, drain well and split the celery stalks in half length-ways. Then chop them into strips
approximately 3-inches long.
Put the chicken stock in a medium-sized saucepan. Add the tarragon and celery strips and place the pan over moderate heat.
Cover the pan and cook the celery for 12 to 15 minutes, stirring occasionally. Transfer the celery to a dish and keep
Add the white wine to the cooking liquid in the saucepan and bring to the boil. Remove the pan from the heat.
Divide the beurre manie into small
pieces and add them to the liquid in the pan, one at a time, stirring with a wooden spoon until the sauce becomes smooth and thick.
Return the pan to low heat. Season the sauce with salt and pepper. Add the cooked celery and, stirring, cook the mixture
for 2 to 3 minutes to reheat the celery. Serve immediately.