Quick-braised celery

I got this recipe out of ‘how to cook’ book 2 by Delia Smith. Word of warning – takes a little longer than I anticipated.

INGREDIENTS:

  • 1 head of celery, trimmed and cut into 5cm batons
  • 25g butter
  • 75g carrots, cut to match the bits of celery
  • 1/2 large onion, finely sliced
  • 200ml marigold stock
  • Salt, pepper, chopped parsley

METHOD:

  • Melt the butter in a pan, and cook the onion over a medium to high heat, until golden
  • Add the carrots and celery, and cook for another 5 minutes, until beginning to brown
  • Season with salt and pepper, and add the stock, bring to the boil, cover and simmer for around 15 minutes
  • Take the lid off and boil the juices down to a reduced and thickish stock.
  • Serve with the juices poured over the celery and garnished with chopped parsley

I served this with Roman Beef Stew.