Braised Celery
epicurious.com
Claimed by Jane Grigson
Serves 4 · 2 of 6 items checked · 4 aisles
Produce
Meat & Poultry
Dairy & Eggs
- Checked by Jane Grigson
Spices & Seasoning
- Checked by Jane Grigson
Recipe by Jane Grigson
Celery hearts braised in stock and butter until tender, a humble English vegetable treated with care.
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.
The dish
2 of 6 items checked
epicurious.com
Claimed by Jane Grigson
Serves 4 · 2 of 6 items checked · 4 aisles
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