Ingredients
Preparation
Step 1
Use 1/3 to 1/2 prepared celery heart per serving. Cut the celery hearts in halves or thirds lengthwise, depending on thickness; wash under cold running water. Lay cut side up in a buttered flameproof baking dish. Salt lightly, spread over each a teaspoon of mirepoix, and pour in chicken stock to a third of the way up. Bring to the simmer on top of the stove. Lay buttered wax paper over the celery, cover with foil, and cook in a 350°F oven 30 to 40 minutes, until tender. Pour juices into a saucepan and boil down until syrupy. Swirl in a tablespoon or so of butter and pour over the celery.
Variation
Step 2
BRAISED LEEKS. Use 1 fat or 2 thin trimmed leeks per serving. Cut fat leeks in half lengthwise; leave thin ones whole. Place cut side up in one layer in a buttered baking dish, and proceed as for the braised celery, but omit the mirepoix.
Mirepoix—Diced Aromatic Vegetables
Step 3
To give extra flavor to braised meats and vegetables. For about 1/3 cup. Sauté gently for about 10 minutes 1/4 cup each finely diced carrots, onions, and celery in 2 tablespoons butter with a pinch of thyme and, if you wish, 1/4 cup diced ham. When tender, season lightly to taste.
