Julee Rosso, Sheila Lukins

Braised Celery with Dill

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A simple but tasty vegetable that deserves to stand on its own once in a while. Free it from tuna and chicken salad, and enjoy the results.

Ingredients

  • 2 bunches celery (about 1½ pounds)
  • 2 tablespoons unsalted butter
  • ¾

Method

  1. Trim the tops off the celery and cut the bunches into 4- to 5 inch lengths. Rinse well and pat dry.
  2. Melt the butter in a deep skillet, and sauté the celery for 5 minutes.
  3. Add the stock, 1 tablespoon of the dill, and the pepper. Cover, and cook over low heat u