| BRAISED CELERY WITH LEMON VINAIGRETTE |
Recipe supplied by Worden Farm member and blogger, Francine Wolfe
Schwartz
3 tablespoons extra virgin olive oil
1/2 medium onion diced
2 cloves garlic, minced
3 cups celery, cut in 1-inch pieces (about 6 ribs)
1 cup chicken or vegetable stock
1 large lemon, juiced
1/4 cup dry white wine or apple juice
1 tablespoon butter (optional)
2 tablespoons celery leaves finely chopped
freshly ground pepper to taste
Heat olive oil over medium heat in a medium sized saucepan (with lid).
Add onion sauté until soft and translucent about 4 minutes. Add garlic
and celery sauté 3-5 minutes. Add stock, cover. Reduce heat to low
and cook until celery is just tender about 10-12 minutes. Using a
slotted spoon, remove celery to a serving dish. Add lemon juice and
wine. Bring to a boil and reduce heat. Simmer about 5 minutes or until
liquid is reduced to about 1/2 cup. If desired add butter stirring until
melted. Pour sauce over celery. Sprinkle with chopped celery leaves
and freshly ground pepper to taste. Serve warm or at room
temperature.
Schwartz
3 tablespoons extra virgin olive oil
1/2 medium onion diced
2 cloves garlic, minced
3 cups celery, cut in 1-inch pieces (about 6 ribs)
1 cup chicken or vegetable stock
1 large lemon, juiced
1/4 cup dry white wine or apple juice
1 tablespoon butter (optional)
2 tablespoons celery leaves finely chopped
freshly ground pepper to taste
Heat olive oil over medium heat in a medium sized saucepan (with lid).
Add onion sauté until soft and translucent about 4 minutes. Add garlic
and celery sauté 3-5 minutes. Add stock, cover. Reduce heat to low
and cook until celery is just tender about 10-12 minutes. Using a
slotted spoon, remove celery to a serving dish. Add lemon juice and
wine. Bring to a boil and reduce heat. Simmer about 5 minutes or until
liquid is reduced to about 1/2 cup. If desired add butter stirring until
melted. Pour sauce over celery. Sprinkle with chopped celery leaves
and freshly ground pepper to taste. Serve warm or at room
temperature.
