• 1 stalk celery
  • 5 ml ( fl oz) grape seed oil
  • table salt, to taste
  • few drops of lemon juice


Cut four 5.5 cm x 2.5 mm (2¼ x 1/16 inch) batons from the celery. Place in a small vacuum pouch with the oil and vacuum-pack on 100 per cent for 35 seconds in a chamber vacuum sealer*.

When ready to serve, blanch the bag in a saucepan of boiling water for 20 seconds. Remove from the bag and season with a little salt and lemon.