| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 12 | Servings | |
INGREDIENTS
| Cook's Illustrated 7/8/93 | ||
| 2 | tb | Butter |
| 1 | tb | Olive oil |
| 2 | Large Head celery tough outer Stalks removed each head lengthwise into 6 reserve 1/2 cup leafy tops for sauce | |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Heat oven to 375 degrees. Heat butter and oil in a large ovenproof skillet. Add celery pieces and saut, turning once, until golden on both sides, about 10 minutes. Sprinkle celery with salt, add about 1/2 cup water, and transfer skillet to oven. 2. Braise celery for 10 minutes, then turn. Continue braising celery until tender but not falling apart, another 10 to 15 minutes. Return skillet to stove; simmer celery over medium heat until any remaining liquid thickens to form a nice glaze. (Can loosely cover and set aside at room temperature up to 6 hours.) Note: When preparing the celery, make sure not to trim off the root end---you'll need it to hold the stalks together. mm Norma Wrenn
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