Search for anything:

Braised Celery With Red Peppers

vegetables

2 large bunches celery
1 large red pepper
1 1/2 cups (approx) chicken stock
salt and freshly ground pepper
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese

If fennel, or finocchio, is available, use about 1 pound as an interesting substitute for the celery. Trim all coarse outer stalks and leaves from celery and reserve for other use. Cut remaining inner stalks in half lengthwise, then in half again crosswise. Arrange celery in large skillet. Cut pepper into strips and arrange on top of celery. Add enough chicken stock to cover and sprinkle with salt and pepper. Dot with butter. Cover and braise over medium-low heat for 20 to 25 minutes or until celery is tender crisp. Serve each portion with a little braising liquid and a sprinkling of cheese.

Contributor: Canadian Living - March, 1985

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU