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Braised Celery
1 head celery
Several slices leek or onion
1 carrot, thinly sliced
Aromatic herbs and spices, inlc. Parsley, bay, thyme and pepper
Salt
3 Tbsp. butter
Chopped parsley and celery leaves
Remove the leafy ends of the celery and peel the large outer ribs. Cut all the
ribs into 3- and 4-inch lengths. Put the leek, carrot, aromatics, ¼ tsp. salt, 1 Tbsp. butter and 3 cups water in a wide skillet. Bring to a boil, add the celery, cover, and lower the heat to simmer until tender
when pierced with a knife, about 30 minutes. Arrange the celery on a platter and strain the liquid into a saucepan. Boil until ½ cup remains, then whisk in the remaining butter to make a little sauce. Pour it over
the celery and garnish with chopped parsley and celery leaves
Kris Larson, April 2008
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