| 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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