Recipe: Braised Celery
The United Kingdom celery season is from early autumn to spring, which makes this the perfect seasonal dish. You can also make our celery and blue cheese soup by Mark Hix with the stems once the hearts have been trimmed.
Recipe courtesy of Mark Hix
Ingredients
- 2 heads of celery, trimmed to about 10cm, leaving the root intact unless dirty or 2 celery
- Hot vegetable stock to cover, about ½ litre (a good quality cube will do)
- 300ml double cream
- 1tbls Westcombe cheddar, grated
- 1½tbls chopped parsley
Method
-
STEP 1
Half the celery hearts and put them into and ovenproof dish, season with salt and pepper and pour over the vegetable stock. Cover with a lid or foil and cook for 1 hour or until tender when tested with the point of a knife.
-
STEP 2
Drain in a colander and reserve the stock.
-
STEP 3
Put about half the stock from the celery into a saucepan and boil until it has reduced by about two thirds. Add the double cream, bring to the boil and simmer until the sauce has reduced by about half and thickened.
-
STEP 4
Add the cheese, the parsley and any leaves from the celery, chopped, season with salt and freshly ground black pepper and give the sauce a good whisk to finish.
-
STEP 5
To serve, add the celery to a bowl and pour the sauce over the top.