Stewed Celery
Ingredients
Directions
Prepare
Trim the celery heads to about 4–5 inches long.
Place the celery in a stewpan with the stock and simmer until tender.
Glaze and serve
Remove the celery and arrange it on a dish with the root ends facing out.
Reduce the cooking liquid until it thickens to a glaze.
Add a little coulis to the glaze, bring to a boil, and pour it over the celery.
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 main body of the dish and becomes tender through simmering.
- Stock
- Cooks the celery and its reduced liquid becomes the savoury glaze.
- Coulis
- Adds flavour and colour to the glaze poured over the celery.
The step that matters
Reduce the cooking liquid to a glaze. Reducing concentrates the stock and thickens it as water evaporates, so it coats the celery rather than running off. If it is reduced too little it stays thin; too far and it turns salty or sticky.
“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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