Celery has such a lot going for it as a raw ingredient in salads, and because of that we rather forget how good it is cooked and served as a vegetable. This method is delightfully quick and easy, and tastes just wonderful.
This recipe is from Delia's How To Cook Book 2 and Delia's Complete How to Cook
1 head celery, trimmed, de-stringed and cut into 3 inch (7.5 cm) pieces
1 oz (25 g) butter
1 medium onion, peeled and thinly sliced
3 oz (75 g) carrot, peeled and thinly sliced
8 fl oz (225 ml) stock made with Marigold Swiss vegetable bouillon powder
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper
You will also need a frying pan with a diameter of 10 inches (25.5 cm).
First of all melt the butter in the frying pan and begin to cook the onions for 3-4 minutes over a medium to high heat, until lightly golden, then add the carrots and cook for a further 2 minutes.
Now add the celery and continue to fry for 5 minutes more, or until everything is slightly browned at the edges. Season with salt and black pepper, then pour in the hot stock and place a lid on the pan.
Turn the heat down and simmer gently for 20 minutes, until the vegetables are almost tender, then take the lid off and increase the heat to medium and continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes.
Serve the celery with the juices poured over and sprinkled with the parsley.