Braised Celery from The Times Cookery Book by Katie Stewart
Trim off root and leafy tops from celery. Remove coarse, outer stalks, scrub well and chop finely. Put in a shallow pan together with the peeled and finely chopped carrot, onion and swede. Add the ...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Vegetable brush
- Pan
- Parchment paper
- Stove
- Oven
Ingredients
- chopped parsley
- ½ pint (3 dl) beef stock
- 2 medium heads celery
- 1 carrot
- 1 onion
- small piece of swede
- ½ bay leaf
- few bacon rinds
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