Madeleine Kamman

Étuvéed Celery Ribs

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

The goal in cooking this dish is to have the celery lose all of its moisture into the pan without totally losing its color. The addition of chopped fresh dill saves the day if the latter happens.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 large white onions, finely chopped
  • Ribs of 1

Method

Heat the butter in a two-handled pot. Add the onions and cook, stirring, 1 minute. Toss in the celery and cook covered until fork tender, 30 to 35 minutes. If you wish to use as a vegetable, sprinkle with chopped dill, season with salt and pepper, and serve.

If you wish to make a celery coulis, put the étuvéed celery in a blender, process to a puree, and dilute with stock to the