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Stewed Celery

A simple stew of celery in stock, finished with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Celery and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,360 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Stewed Celery

Ingredients

Directions

Prepare and stew

  1. Cut the celery stalks to about 5 inches in length.

  2. Stew the celery in the stock until tender.

Make the sauce and serve

  1. Serve the celery in a vegetable dish, coated with brown sauce.

  2. Add some of the stock used for stewing the celery to the brown sauce and boil down to the desired thickness.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + saucetop 23% of all pairs
    Smell alikelow
    Cooked together2,360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Becomes tender through slow stewing and forms the body of the dish.
Stock
Gently cooks the celery and, once reduced, adds savoury flavour to the sauce.
Brown sauce
Coats the celery and gives it a rich, savoury flavour.

The step that matters

Boiling down the sauce. Boiling evaporates water, which concentrates the stock's flavour and thickens the sauce. Reducing too far or too fast can make it overly thick, salty or scorched, so check the thickness as it reduces.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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