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Braised celery

October 8, 2007

Raw celery has never done it for me. The taste is just too pungent and sharp. But I have learnt over the years to embrace celery as a superb ingredient for adding flavour to sauces. So, when Abel & Cole sent us some celery one week, and I had used it as a sauce and also forzen some away, I decided to set myself a challenge to prepare it as a dish by itself.

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Yet again, Abel & Cole came up with a corker of a recipe, this time for Braised Celery. I was staggered by how delicious it turned out to be, and how well it went with the rest of the sunday lunch I had prepared. The celery imparts its own flavour into the sauce, but also absorbs the flavour from the stock and the cheese, making it unbelievably delicious. And so easy too!

 Recipe for Braised Celery
1 head celery
240 ml chicken stock
2 tbsp olive oil
8 whole garlic cloves
1 pinch thyme
Salt and pepper to taste
2 tablespoons freshly grated parmesan

Cut the celery into thick matchsticks and chop the celery leaves too. Place the celery, stock, olive oil, garlic, and thyme in a medium frying pan over high heat.

Bring  to a boil, then lower the heat and simmer, partially covered, for about 15-20 minutes, until the celery is tender and the liquid is reduced. Then remove the celery and put it in a serving dish. Keep the liquid in the pan and heat to reduce and thicken it, which should take about 4-5 minutes. Then pour the liquid over the celery and sprinkle the parmesan all over, ensuring full coverage. Then cook in the oven at 200°C for 10-15 minutes, until the cheese is well melted and starting to brown. Remove from the oven and serve.

© Katheryn Rice 2007

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