We didn’t want the other vegetables feeling left out following last week’s carrot extravaganza.
So this week there’s a recipe a day featuring vegetables givin’ it Charlie Big Potatoes.
By which we mean each of these side dishes is remarkably good and worthy of your attention. They wouldn’t be here if they weren’t.
We’ll start proceedings with Braised Celery…..
1 hr 35mins | serves 4 | mega easy
Take 2 washed celery heads
Add white wine and vegetable stock up to about half way, peppercorns, bay leaves and a squeeze of lemon juice
Dot with butter
Cover dish with foil and bake in the oven at 180°C for one and a half hours and you get this beauty to garnish liberally with parsley
We opted to keep the celery whole for visual effect, there’s no shame in pre-cutting to the benefit of those eating it.
A word on vegetable stock… sure, there are plenty, plenty occasions when a cube is all there’s time for. However, where the star is a vegetable it definitely pays to make your own from scratch – it takes half an hour and the end results are worlds apart.
This recipe’s Easter egg is that you can use the braising liquid as the base for a soup – along with the leftover celery you’ll undoubtedly have – lovely as it is, noone can eat that much celery! We’re making Caponata with ours.
And, did you know? Among many other goodly benefits, celery helps lower blood pressure, naturally yeh.
This is Valentine Warner’s version for Olive. Love that guy.