CookEat Recipe
Celery with Butter and Meat Jus
Tender pale celery ribs cooked in butter and meat jus, with Parmesan added just before serving.
Method
Steps
Step 1
Gather the ingredients: 250 g tender pale celery ribs and attached heart base, trimmed weight; 20 g butter; 150 ml prepared meat jus; 15 g finely grated Parmesan; Salt; Water for boiling.
Step 2
Use the tender pale inner celery ribs and heart base. Peel the base and cut a cross into it, keeping it attached to the ribs where possible. Cut into sections about 10 cm long. Boil in lightly salted water for no more than 5 minutes, then drain well.
Step 3
Melt the butter in a broad pan, add the celery and turn gently for about 5 minutes. Pour in the meat jus, cover partly and simmer gently for about 15–20 minutes, until the celery is tender. Add a little hot water if needed, then reduce to a light coating jus. Sprinkle with the Parmesan just before serving.
Step 4
For the prosciutto-and-clove variation, use the same 250 g celery, prepared and blanched as above, but replace the butter, meat jus and Parmesan with 30 g butter, 30 g prosciutto containing fat and lean, 1/4 medium onion, 2 cloves and about 200 ml prepared meat broth. Chop the prosciutto and onion together very finely. Heat with the butter and cloves until the onion takes colour, then add the broth and simmer for about 10–15 minutes until the onion is soft. Strain thoroughly. Lay the blanched celery in one layer in a shallow pan, pour the strained sauce over it, season with pepper and cook gently for about 15–20 minutes until tender. Do not add salt unless the finished dish needs it. Serve with its reduced juices; allow about 60 minutes total.
Step 5
For battered celery, cut 250 g prepared pale ribs and heart into shorter 5 cm sections, boil in lightly salted water for no more than 5 minutes, drain and dry well. For the batter, mix 100 g flour with 1 egg yolk, 1 tablespoon olive oil, 1 tablespoon plain brandy and a little salt. Gradually beat in about 100 ml cold water, just enough to make a smooth batter that coats a spoon without being runny. Cover and refrigerate for about 2 hours. Keep the reserved egg white covered in the refrigerator too.
Step 6
Just before frying, whisk the egg white to a light foam and fold it into the batter. Dust the dry celery lightly with an additional 20 g flour, dip into the batter and let excess drip off. Fry in a pan of oil about 2–3 cm deep at 170°C, in small batches, for about 4–6 minutes, turning until golden and cooked through. Drain and serve hot. These frying ingredients replace the butter, meat jus and Parmesan; allow about 2¾ hours including batter rest.
Step 7
For the breadcrumb-coated alternative, prepare the same 250 g celery in 5 cm blanched, dried pieces. Dust with 20 g flour, dip in 1 beaten egg and coat with about 50 g fine breadcrumbs. Fry in oil at 170°C for about 4–6 minutes, turning until golden and cooked through. Drain and serve immediately, optionally moistened with 2–3 tablespoons prepared hot meat jus. Allow about 40 minutes.
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