A dish from Jane Grigson
Celery hearts braised in stock and butter until tender, a humble English vegetable treated with care.
Serves 4
By Jane Grigson
Grigson was a great defender of vegetables that other cooks ignored, and braised celery is her case in point. Cooked slowly in stock with a little onion, it loses its raw edge and becomes sweet and silky.
Produce
Meat & Poultry
Dairy & Eggs
Spices & Seasoning
Trim the celery heads, cut them into short lengths, and blanch them in boiling water for three minutes. Drain well.
Soften the chopped onion in the butter in a shallow pan, then add the celery in a single layer.
Pour in the stock, season, and add a grating of nutmeg. Cover and braise gently for thirty minutes, until the celery is tender.
Uncover, reduce the liquid a little, and scatter with parsley before serving.
Adapted from Jane Grigson's Vegetable Book. View a published recipe at Epicurious (opens in a new tab)
Dinner at Carrier's · London, England