Braised celery

  • 8 stalks celery, rinsed and trimmed, leaves chopped and reserved
  • 15g unsalted butter
  • Pinch salt
  • Pinch freshly ground black pepper
  • 120ml good quality beef stock or broth
1) Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 2cm pieces on the bias.

2) Heat the butter in a 25cm saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 mins until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 mins. Uncover and allow the celery to continue to cook for an additional 5 mins or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

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