1 tbs butter
1 head celery
1 clove garlic
1 tbs olive oil
½ cup vegetable stock
1 bay leaf
salt and pepper
5 stalks parsley
Break the celery into individual stalks. Chop off the leafy tops and put to one side. Chop each stalk into 2–3″ (5–6 cm) lengths, destringing the celery as you go. Peel and finely chop the garlic.
Over a low heat on the stove top, melt the butter in a shallow casserole dish, or lidded saute pan. Add the olive oil. Fry the celery pieces for a few minutes. Then add the garlic and cook for a further couple of minutes. The celery should be starting to turn translucent.
Add the stock, season well with salt and pepper, and add the bay leaf. Bring to the boil, cover with a well-fitting lid, and turn down the heat to a gentle simmer. Leave to cook for 30–40 minutes until the celery is tender.
Remove the lid from the pan, turn up the heat and reduce the stock by half, until thick and syrupy.
Chop the celery leaves and parsley and garnish the dish. Serve.
Recipe by Fuss Free Flavours