*  Exported from  MasterCook  *
 
                               Braised Celery
 
 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.
 
 mm Norma Wrenn
 
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