Braised Celery

• 2 heads celery
• ¼ Spanish onion, thinly sliced
• 2 small carrots, thinly sliced

Clean celery; cut each in half lengthwise and trim off tops. Blanch in boiling water for 10 minutes. Drain carefully and put in a heat-proof dish with thinly-sliced onion, carrots and chicken stock.

Season to taste with salt and freshly-ground black pepper, then cover pan and cook slowly until tender (30 to 40 minutes). About 5 minutes before you remove vegetables from heat, stir in but