Celery au Jus (Stewed Celery) (France)

[Guest guest]

Celery au Jus (Stewed Celery) (France)

Source: Encylopedia of European Cooking (adapted)

 

 

8 sticks celery

1 carrot

stock

1 tablespoon (3 tsp) vegan margarine

1 onion

1 1/2 tablespoons GF flour

bouquet garni

 

 

Place the cleaned celery sticks in an oblong casserole or oven dish

with an onion, a chopped carrot, and a bouquet garni. Just cover them

with stock, bring to the boil, cover with a piece of greaseproof

paper, and place in a moderate oven for 1 1/2 hours. Remove and drain

the celery and place it in an oven dish. Strain the liquid in which it

has been cooked, take 1/2 (English) pints (9 1/2 fl oz) (600 ml) and

boil until it has been reduced by one half. Melt the margarine in a

saucepan, stir in the flour and continue stirring until the flour

browns. Now add the stock a little at a time, stirring until the

mixture comes to the boil. Simmer for 7 minutes, pour over celery and

serve.

[Guest guest]

What is bouquet garni?

Thanks

 

> Celery au Jus (Stewed Celery) (France)

> Source: Encylopedia of European Cooking (adapted)

>

>

> 8 sticks celery

> 1 carrot

> stock

> 1 tablespoon (3 tsp) vegan margarine

> 1 onion

> 1 1/2 tablespoons GF flour

> bouquet garni

>

>

> Place the cleaned celery sticks in an oblong casserole or oven dish

> with an onion, a chopped carrot, and a bouquet garni. Just cover them

> with stock, bring to the boil, cover with a piece of greaseproof

> paper, and place in a moderate oven for 1 1/2 hours. Remove and drain

> the celery and place it in an oven dish. Strain the liquid in which it

> has been cooked, take 1/2 (English) pints (9 1/2 fl oz) (600 ml) and

> boil until it has been reduced by one half. Melt the margarine in a

> saucepan, stir in the flour and continue stirring until the flour

> browns. Now add the stock a little at a time, stirring until the

> mixture comes to the boil. Simmer for 7 minutes, pour over celery and

> serve.

[Guest guest]

A bouquet garni is simply a bunch of herbs used to flavour soups,

stock and stews. The herbs can be fresh sprigs that are tied together

with string, or dried or fresh herbs tied up in a little cheesecloth

sachet. The bouquet garni is then cooked with the dish to give it

flavour and removed after cooking and before serving. The herbs used

in a bouquet garni can be varied according to the recipe.

 

Hope that helps,

Kim

 

 

, <vgreblya wrote:

>

> What is bouquet garni?

> Thanks