Recipe - Braised Celery

Cook's Illustrated 7/8/93
2 tablespoon Butter
1 tablespoon Olive oil
2 Large Head celery
tough outer Stalks
removed
each head lengthwise
into 6
reserve One half cup
leafy tops for sauce
One half teaspoon Salt

1. Heat oven to 375 degrees. Heat butter and oil in a large ovenproof
skillet. Add celery pieces and saut, turning once, until golden on both
sides, about 10 minutes. Sprinkle celery with salt, add about One half cup
water, and transfer skillet to oven. 2. Braise celery for 10 minutes, then
turn. Continue braising celery until tender but not falling apart, another
10 to 15 minutes. Return skillet to stove; simmer celery over medium heat
until any remaining liquid thickens to form a nice glaze. (Can loosely
cover and set aside at room temperature up to 6 hours.) Note: When
preparing the celery, make sure not to trim off the root endyou'll need
it to hold the stalks together.

mm Norma Wrenn