Braised celery
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | bunches | Celery |
| 4 | tablespoons | Olive oil |
| 1½ | tablespoon | Red wine vinegar |
| 2 | cups | Chicken broth |
| Salt | ||
| Pepper | ||
Directions
PREHEAT OVEN TO 350F. Trim any discoloration from root bottoms of celery but allow stalks to remain attached. Cut each bunch of celery in half lengthwise. Cut tops off, leaving bottom halves about 5 inches long. Reserve some celery leaves for garnish. Place celery in single layer in shallow casserole, cut side up. Drizzle olive oil evenly over celery. Stir red wine vinegar into chicken broth. Pour mixture over celery. Sprinkle with salt and pepper to taste. Cover dish with foil. Bake 1¼-to-1 ½ hours. Serve hot or cold.
Sprinkle a few celery leaves on top as garnish.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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