Braised Celery With Vermouth And Butter Glaze By K... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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putting in the star role, instead of a nessesary back up for stew,soup and roasts. Ingredients:
1/2 cup dry vermouth |
3 tbs. butter-cut into small pieces |
1/4 tsp. salt |
1/4 tsp. celery seed |
1/8 tsp. fresh ground black pepper |
1 head of celery(about 1 1/2 # )leaves trimmed and reserved,stalks seperated,rinsed and outer fibers removed with a vegetable peeler,each stalk split length wise and cut in 2 lengths |
2 tbs.chopped celery leaves |
2 tbs. chopped fresh parsley(optional) |
1 cup water |
Directions:
1. bring water,vermouth,butter,salt,pepper and celery to a boil in a medium sauce pan,covering surface with a circle of parchment or wax paper.( paper eliminates having to stir)
2. liquid should come about 3/4 of the way up the celery
3. reduce heat to simmer;cook until tender but noy mushey,about 15-20 minutes
4. remove paper;stir in celery leaves, continue to simmer until broth reduces to a light glaze-5-7 minutes
5. sprinkle with parsley(optional) and adjust seasoning serve
6. can simmer till liquid evaporates and brown in the residual butter for a nutty edge
7. with parmesan cheese
8. follow above recipe and heat oven to broil
9. transfer glazed celery to an oven proof dish' sprinkle with 1/4 cup of cheese and broil until cheese browns-1-3 minutes-serve
10. >celery-roquefort gratin
11. follow recipe above, heating oven to 400F.
12. braise for 15 minutes,while braising, cream 4 Tbs. flour and 3 ounces of roquefort with a spoon
13. transfer celery to a 4 cup (10 round) gratin dish
14. whisk cheese mixture into braising liquid, bring to a boil and simmer till it thickens-about 1 minute.pour sauce, evenly over celery and sprinkle with 1/4 cup chopped walnuts, bake till bubbly and lightly browned.let cool for 5 minutes and serve
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