5 heads celery
25 g butter
100 g sliced carrot
100 g sliced onion
1 sprig of thyme
1 bayleaf
2 cloves of garlic
1 litre white stock
150 g bacon rind or trimmings
seasoning
50 g grated Parmesan cheese
50 g melted butter
25 g butter
100 g sliced carrot
100 g sliced onion
1 sprig of thyme
1 bayleaf
2 cloves of garlic
1 litre white stock
150 g bacon rind or trimmings
seasoning
50 g grated Parmesan cheese
50 g melted butter
method
1. Trim the roots to a point, cut to 16 cm in length and peel the outer stems with a peeler; wash well inside the stems.
2. Blanch for 10 minutes and refresh under cold water.
3. Butter and season a braising pan, place the sliced vegetables, thyme, bayleaf and garlic in the bottom and the celery on top; three-quarters cover with the stock and season.
4. Cover with the bacon, greaseproof paper and a lid, bring to the boil and braise in the oven at 175°C for l 1/2 hours.
5. Remove the celery; cut in halves lengthways and fold each piece over; sprinkle with 50 g each of grated Parmesan cheese and melted butter and glaze under a salamander grill.
2. Blanch for 10 minutes and refresh under cold water.
3. Butter and season a braising pan, place the sliced vegetables, thyme, bayleaf and garlic in the bottom and the celery on top; three-quarters cover with the stock and season.
4. Cover with the bacon, greaseproof paper and a lid, bring to the boil and braise in the oven at 175°C for l 1/2 hours.
5. Remove the celery; cut in halves lengthways and fold each piece over; sprinkle with 50 g each of grated Parmesan cheese and melted butter and glaze under a salamander grill.
serving amount
serves 10
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