Braised Celery

Method

1. 1

   Trim the head and the root, cut off any discoloured stalks to 15cm lengths.

2. 2

   Wash well under a running cold water.

3. 3

   Blanch for 20 min or until limp. Refresh under cold running water.

4. 4

   Place the sliced veg into a sauté pan.

5. 5

   Add the celery whole or cut them lengthways, fold over and place on veg.

6. 6

   Add the B.G. cover with stock.

7. 7

   Add the fat bacon, the bread crusts. Cover with buttered paper.

8. 8

   Cook in a moderate oven gas 4 for 2 hours or until tender.

9. 9

   Remove the celery from the pan, drain and dress neatly.

10. 10

    Add the cooking liquor to an equal amount of demi-glace, reduce correct.

11. 11

    Mask the celery, Finnish with chopped parsley, serve.

Tip: tap a step to tick it off as you cook.