Braised Celery
Appetizers • European
Description
Braised Celery
Ingredients
- Salt to taste
- Bouillon cube 1 piece
- Passata Tomato Sauce 2 tablespoons
- Dry White Wine 5 fl oz
- Wheat Flour 1 tablespoon
- Onion 1 piece
- Carrot 2 pieces
- Olive Oil 1 tablespoon
- Bacon 3 pieces
- Celery salt 6 pieces
Step-by-Step Guide
Step 1
Cut the celery stalks 15 cm from the core. Remove the outer leaves. Rinse well. Bring a large pot of salted water to a boil, add the celery cores, cover with a lid, and cook for 10 minutes. Remove them with a slotted spoon and let excess water drain.
Step 2
In a deep skillet, place the sliced bacon and cook over low heat for a few minutes until the fat melts. Add the olive oil and heat it up. Then add the onion and carrot, sliced thinly. Cook, stirring, for 5 minutes. Stir in the flour and cook for another 5 minutes. Add the celery, pour in the wine and 250 ml of water. Cover with a lid and let it sit for an hour until the celery is tender. Crumble the bouillon cube.
Step 3
Remove the celery with a slotted spoon and do not let it cool. Transfer the sauce from the skillet to a blender and puree it, adding the tomato sauce and blending again. If the sauce seems too thick, add a little warm water.
Step 4
Return the sauce to a clean pot and bring it to a boil, immerse the celery in it, and serve immediately.
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