Braised Celery with Tomato

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Whether you buy washed or unwashed celery see that the stalks are smooth and thick and that the base is fat. Any damaged or coarse stems should never be thrown away. They can be used to flavour soups and broths.


  • 2 heads celery
  • 25 g/1 oz butter


Cut off the leafy tops and bases from each head of celery and wash thoroughly in cold water. Remove any coarse outer stems and trim the heads to an even size. This should include all the heart and some stem – cut each heart of celery in half. All discarded pieces of stem should be shredded coarsely and reserved. Blanch the celery hearts in boiling water for 10 minutes – this removes all bitter