Simple Vegetable Braising


Certain vegetables which benefit from longer cooking like celery or roots are wonderful simply left in the oven to braise slowly, covered with stock or tomatoes and whatever herbs take your fancy. Cook at 180°C, 350°F, Gas Mark 4 for 40-50 minutes or until tender when pierced with a sharp knife.

To make braised celery, pull the tough outer ribs off a whole head of celery stalks. Trim the leaves and slice.

  • Place the celery slices in a casserole with 1 sliced red onion, 2 sliced carrots and 600 ml (1 pint) stock. Season and add herbs to taste. Cook as left.