A veggie recipe link from Cottage smallholder

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http://www.cottagesmallholder.com/?p=1809

 

Braised celery and broccoli (calabrese) recipe (for four)

Ingredients:

300g of celery. Washed, destrung and chopped diagonally150g of broccoli cut into

florets with all stems a similar

thickness (1cm) so they cook at the same rate (calabrese, not the

purple or white sprouting sort)30g of butterHalf a pint of vegetable stock. (We

make this with 1 tsp of

vegetable stock powder). You need to cover the celery chunks so top up

if necessary.If you have celery leaves, chop them very fine for a garnish.

Otherwise use some chopped parsley.

Method:

Wash the celery well. De-string and cut diagonally in 2 centimetre slices.Over a

low heat melt the butter and add the celery chunks. Let the

butter and celery infuse for about 8 minutes. Meanwhile wash and

prepare your broccoli. All the stalks need to be approximately the same

thickness. Roughly a centimetre for each stalk.Add the boiling stock to the

celery, bring to simmering point and

simmer gently for 10 minutes. Add the broccoli pressing the stalks down

into the stock. Cover the saucepan so that the heads can steam as the

stalks soften. Leave to simmer for 5 minutes.Test the broccoli stalks for

softness and if cooked remove the

celery and broccoli with a slotted spoon and garnish with chopped

celery leaves or parsley.

 

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