Recipe By : Cook's Illustrated 7/8/93
Serving Size : 12 Preparation Time :0:00
Categories : Cook's Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cook's Illustrated 7/8/93
2 tablespoons Butter
1 tablespoon Olive oil
2 large Heads celery -- tough outer
Stalks removed -- each head
lengthwise -- into 6
(reserve 1/2 cup -- leafy tops for sauce
1/2 teaspoon Salt
1. Heat oven to 375 degrees. Heat butter and oil in a large ovenproof
skillet. Add celery pieces and saut, turning once, until golden on
both sides, about 10 minutes. Sprinkle celery with salt, add about 1/2
cup water, and transfer skillet to oven. 2. Braise celery for 10
minutes, then turn. Continue braising celery until tender but not
falling apart, another 10 to 15 minutes. Return skillet to stove;
simmer celery over medium heat until any remaining liquid thickens to
form a nice glaze. (Can loosely cover and set aside at room temperature
up to 6 hours.) Note: When preparing the celery, make sure not to trim
off the root end---you'll need it to hold the stalks together.
