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Celeris Braisés
Braised Celery
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
If celery is to be served with roast meat or poultry, it can be partly braised, then placed around the roast to finish cooking in the meat juices, thus absorbing their flavour.
Ingredients
Method
Wash the celery and use a vegetable peeler to remove the large strings from the outer stalks. Cut it in 7.5 cm/3 in lengths, discarding the leaves. Blanch the celery by putting it in a pot of boiling water for 5 minutes, then drain it. If you prefer to braise the celery in the oven, set the temperature at moderate (175°C/350°F).
If the bacon is very salty, blanch* it. Heat the butter in