Welcome to The Culinary Professional Recipe Collection.
Braised Celery
Category: Vegetables
Equipment: Knife, peeler, saucepot, parchment paper
No. Servings: 8
Serving Size: 3 oz. (85 g)
Yield: 1.5 lb. (670 g)
Ingredients
2 bu.
celery
2 oz.
butter
4 oz.
onions, small dice
4 oz.
carrot, small dice
12 fl. oz.
* chicken stock
1 ea.
fresh thyme sprigs
to taste
salt
to taste
white pepper
Method
1
Trim the celery bunches to 6 in. (15 cm) lengths. Reserve the trimmings for another use. Trim any discoloration from the stem end of the bunch, leaving the core intact. Peel the fibers from the outer branches of the celery with a vegetable peeler. Cut the bunches lengthwise into quarters.
2
Sweat the onions and carrots in the butter.
3
Add the chicken stock, thyme, celery, and a pinch of salt and white pepper.
4
Bring the ingredients to a simmer and cover with a piece of buttered parchment paper.
5
Transfer to a 350°F (177°C) oven and cook for 20–30 minutes or until the core of the celery is tender when pierced with a paring knife.
6
**Remove the celery from the cooking liquid and hold at or above 135° (57°C) until service. Reduce the cooking liquid if desired and adjust the seasoning. Pour the cooking liquid and vegetables over the celery.