Céleris Bouillis

Boiled Celery

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 celery hearts ( inches in diameter)
  • 4 quarts water
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Method

  1. Select celery hearts of uniform size. Peel the outside branches with a potato peeler to remove the skin and fiberlike strings. Discard these. Cut off the upper part of the celery stalks at the joints. Save for other use. Run cold water down into the celery hearts to remove any grit that might be trapped within the branches. Tie each stalk around the top of the branches