Celery Duo
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
Whole Milk (and 4 cups)2 tbsps
Coarse Sea Salt6 tbsps
Unsalted Butter (softened)1
Salt2 bunches
Celery1 tbsp
Extra-Virgin Olive Oil2.5 cups
Unsalted Chicken BrothDirections:
1
For Celery Root Puree: 1
2
Place the milk, water, salt, celery root, and potatoes in a saucepan; bring to a boil
3
Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan
4
**2
5
**Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor
6
Add the butter, then puree until just smooth and creamy
7
Season with salt and pepper
8
Keep warm
9
Place the milk, water, salt, celery root, and potatoes in a saucepan; bring to a boil
10
Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan
11
**2
12
**Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor
13
Add the butter, then puree until just smooth and creamy
14
Season with salt and pepper
15
Keep warm
16
For Braised Celery 1
17
Trim the bottom of each celery bunch (make sure the ribs remain together); then measure 5 inches up from the bottom and cut off the celery tops at that point (you'll be using the bottom end)
18
Remove and discard the 3 or 4 tough outer ribs
19
Remove any stringy parts with a vegetable peeler; cut each bunch of celery lengthwise into quarters
20
Warm the oil in a large sauté pan or skillet over medium heat
21
Add the carrot, turnip and celery quarters; season with salt and pepper and cook 3 minutes
22
Pour in the broth and bring to a boil
23
Adjust the heat so that the broth simmers steadily
24
Cook the vegetables for about 25 minutes or until they are very tender and the liquid is nearly gone
25
You should have tender vegetables lightly glazed with the broth
26
Remove and discard the carrots and turnips
27
Serve the celery immediately
28
Trim the bottom of each celery bunch (make sure the ribs remain together); then measure 5 inches up from the bottom and cut off the celery tops at that point (you'll be using the bottom end)
29
Remove and discard the 3 or 4 tough outer ribs
30
Remove any stringy parts with a vegetable peeler; cut each bunch of celery lengthwise into quarters
31
Warm the oil in a large sauté pan or skillet over medium heat
32
Add the carrot, turnip and celery quarters; season with salt and pepper and cook 3 minutes
33
Pour in the broth and bring to a boil
34
Adjust the heat so that the broth simmers steadily
35
Cook the vegetables for about 25 minutes or until they are very tender and the liquid is nearly gone
36
You should have tender vegetables lightly glazed with the broth
37
Remove and discard the carrots and turnips
38
Serve the celery immediately