CookEat Recipe
Braised Celery
White celery stalks braised over a small pork-and-vegetable mirepoix, with butter and their own light cooking juices.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Put a small portion of the linked raw mirepoix in a roasting pan with one ounce melted butter. Cook until the pork-and-aromatic bed is lightly browned.
Step 2
Lay the six well-cleaned whole white celery stalks over the browned vegetables. Season with one teaspoon salt and half a teaspoon white pepper. Pour in hot water nearly to cover the celery, then boil briskly for about five minutes on the range.
Step 3
Butter a sheet of food-contact parchment rated for this oven temperature. Trim it to stay inside the pan and lay it over the celery. Cook in the oven for about forty minutes, until the celery is tender and the pork fatback pieces in the aromatic bed reach at least 71°C.
Step 4
Remove the parchment, transfer the celery with a little of its cooking juices to a hot dish and serve.
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