Mozza at Home by Nancy Silverton
Author:Nancy Silverton
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2016-10-24T16:00:00+00:00
Braised Celery
Celery is one of the most undercelebrated vegetables I can think of. People throw it into mirepoix or soffritto (the French and Italian versions, respectively, of a combination of onion, carrot, and celery that is a foundation for many soups and sauces), and it gets used raw in tuna salad and smeared with peanut butter to make a crunchy snack. But celery is rarely given the respect that other vegetables are, cooked and admired on its own. I am one of celery’s biggest champions (see Bean Salad with Celery Leaf Pesto), and I especially like its mineral quality in contrast to beef. In this recipe, hearts of celery are used in place of leeks in what would otherwise be a classic braised leek preparation, and served along with Braised Oxtails. I dare you to try it. You’ll never look at celery the same way again.
This recipe calls for sodium-free chicken stock. Use half of the salt in this recipe if you are using chicken stock that contains salt.
You will need a 13 × 9-inch baking dish or a similar-size baking dish as well as heavy-duty aluminum foil to make this.
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