Braised celery hearts

Ingredients

• 2 Celery heads
• Butter (10 grams)
• Chicken Stock (300 millilitres)
• 1 Sprig, Thyme
• 1 Bay Leaf
• Salt (4 grams)
• Pepper, pinch

Directions

1. Cut the celery 8-10 cm from the root.
2. Peel the outer stalks of the root; split into two and wash with cold water.
3. Pat dry and tie with fine string.
4. Sweat for 5 minutes in the butter with herbs, salt and pepper.
5. Add the chicken stock.
6. Bring to the boil and cover with a cartouche.
7. Braise in oven at 225º Fahrenheit until tender for approximately 30-40 minutes.
8. Cool and store in braising liquor.

Keep celery hearts in braising liquid to reheat when needed.