Braised Celery with Meat Marrow and Gruyère

Name: Braised Celery with Meat Marrow and Gruyère
Ingredients: 1 large head of celery; 150 g (5 oz) meat marrow (removed from the bone), cut into thick slices; 25 g (1 oz) plain flour; 50 g (2 oz) Gruyère cheese, grated; 1 small onion, finely diced; 75 g (3 oz) unsalted butter; 600 ml (1 pint) meat stock; 1 carrot, finely diced

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

1 large head of celery
75 g (3 oz) unsalted butter

Side dish

Method

At the time of writing it is not possible to buy meat marrow in the UK, but hopefully in the not-too-distant future it will be available again... Celery is a surprisingly versatile vegetable with a mild but distinctive flavour. Braising it produces delicious natural juices, which form the base for the sauce in this dish.

Preheat the oven to