A delicious way to cook celery is to braise it, as the fat and seasonings used in cooking keep the celery moist and flavour-some. The following is a basic recipe for braising celery.
2 small heads of celery
4 oz. streaky bacon
1 small carrot, scraped and sliced
1 onion, sliced bouquet garni consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
½ teaspoon salt
½ teaspoon freshly ground black
½ pints chicken stock
Prepare, trim, wash, boil and drain the celery. Lay the bacon on the bottom of a large flameproof casserole. Put in the sliced carrot and onion and place the celery heads on top. Add the bouquet
garni, salt, pepper and stock, which should just cover the celery. Put the casserole over moderate heat and bring to the boil. Cover the pan, lower the heat and simmer gently for ½ hours or preferably bake in a moderate oven, 350 °F (Gas
Mark 4, 180°C) for 2 hours.
If the celery is to be served with a sauce, remove the celery from the baking dish, drain well and cut in half. Place it in a serving dish, cover with the sauce and serve.
If the celery is to be served plain, remove the cover of the baking dish for the last 30 minutes of cooking and raise the heat to fairly hot 400°F (Gas Mark 6, 200°C). Remove the celery heads, cut them in half lengthways and arrange them
Celery Braised with bacon, carrot and onion is a simple and tasty vegetable dish to serve with roast meat.
on a serving dish. Strain the liquid in which they were cooked. Put the strained liquid in a saucepan over moderate heat and bring it to the boil. Taste the liquid and add seasoning if necessary. Make a beurre manie with
2 tablespoons flour and 1 tablespoon butter. Add it a little at a time to the simmering sauce. When the sauce is thick and smooth, pour it over the celery and serve.
A simple way to braise celery is to parboil it and then cook it in stock leaving out the other ingredients.