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.
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This recipe is from Delia's Christmas Easy Magazine 2003, Delia's How To Cook Book 2 and Delia's Complete How to Cook
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.
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Who says cooking is difficult? This quick recipe is a great way of cooking several veggies at once - and roasting them retains all the flavour and nutritional value. Wonderful with the Sunday roast!
Delia likes to freeze two thirds of this to serve 8 on New Year’s Eve and serve the rest on Christmas Eve as an accompaniment to roast gammon. It’s great because it can be made the day before and gently reheated
This excellent recipe is a treat for vegetarians and meat eaters, and features a totally successful culinary marriage: celery and Stilton, plus a few other ingredients besides.
An unusual way of cooking celery, the addition of a cheese and onion sauce brings a creaminess and plenty of flavour to one of winter's best vegetables.
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