Stewed Celery
Ingredients
Directions
Prepare the celery
Trim the celery heads to about 4-5 inches long.
Place the celery in a stewpan with the stock and simmer until tender.
Make the glaze and serve
Remove the celery and arrange it on a dish with the root ends at each end.
Reduce the cooking liquid until it thickens to a glaze.
Add a little coulis to the glaze and bring the glaze to a boil.
Pour the glaze over the celery and garnish with croutons.
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
What each ingredient does
- Celery
- Forms the tender main body of the dish, cooked until soft in the stock.
- Stock
- Cooks the celery and its reduced liquid becomes the flavourful base of the glaze.
- Coulis
- Adds concentrated flavour and colour to the glaze.
The step that matters
Reduce the cooking liquid to a glaze. Reducing concentrates the flavour and thickens the liquid through evaporation and gelatin-free body from the stock. Too little reduction gives a thin, watery sauce; too much makes it salty and sticky. Watch it closely as it thickens.
“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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