Ingredients
- 2 Celery heads
- Butter (10 grams)
- Chicken Stock (300 millilitres)
- 1 Sprig, Thyme
- 1 Bay Leaf
- Salt (4 grams)
- Pepper, pinch
Directions
- Cut the celery 8-10 cm from the root.
- Peel the outer stalks of the root; split into two and wash with cold water.
- Pat dry and tie with fine string.
- Sweat for 5 minutes in the butter with herbs, salt and pepper.
- Add the chicken stock.
- Bring to the boil and cover with a cartouche.
- Braise in oven at 225ยบ Fahrenheit until tender for approximately 30-40 minutes.
- Cool and store in braising liquor.
Keep celery hearts in braising liquid to reheat when needed.