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Friday 7 December 2012

The Big Glut Recipe - DECEMBER

December’s Braised Celery Vinaigrette

Around the festive season there will be plenty of cold cuts of poultry and game birds or vegetarian dishes that will be complemented by this braised celery, served hot or warm. 


  • A casserole with a lid 
  • 3 heads of celery 
  • 425ml (15fl oz) vegetable stock 
  • 150ml (5floz) dry white wine 
  • Zest of a ¼ of a lemon 
  • 1 clove garlic, crushed 
  • Salt and freshly milled black pepper 
For the vinaigrette:
  • 3 tablespoons olive oil 
  • 1tbsp lemon juice 
  • 2tbsp chopped parsley 
  • ½ teaspoon mixed pepper berries, crushed 


Wash – scrub even, if the celery has just been lifted and is covered in soil.  Cut back the leaves and heads by about six inches (15cm) and slice off the base.  Cut into quarters along the length, rinse and drain, and place in a casserole dish large enough to lay them flat.

Pour over the stock and wine, add the lemon zest and freshly ground black pepper. Bring this to a simmer. Cover with a layer of greasproof paper and the casserole lid. Simmer gently for about an hour, making sure the celery is tender. 

Mix the vinaigrette. Remove the celery to a serving dish, reserving the juices which you bring to the boil, reducing to around three tablespoons. Remove from the heat, stir in the vinaigrette, taste, season, pour over the celery and serve or leave to cool for later.

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