COOK WITH ELIZABETH FEATURING CELERY

Press, Volume CIII, Issue 30479, 29 June 1964, Page 2

COOK WITH ELIZABETH FEATURING CELERY

At this time of the , year celery makes a deli- ' cioas change of vegetable, ; apart from its help in casseroles and soups. - Here are two ways of ■ braising it In the oven to ; make the most of a good I thing. Ingredients: 1 whole bundle of celery 3 tablespoons butter 2 tablespoons flour Beef cubes or bouillon powder. Method: Wash eelery and cut into inch and half pieces. Add water and salt and simmer gently until just tender. Drain the celery out into an ovenware dish. Melt butter and blend in flour over gentle heat To two cups of the celery liquid add bouillon powder or beef cube to make a fairly strong stock. Add to the butter and flour slowly, stirring until smooth and boiling. Pour over the celery in the dish and cook in the oven

at 400 degrees about 15 minutes. If desired, small bunches may be cooked whole after removing top and base, and served by slicing at the table. With Onion Ingredient*: 1 bunch celery 1 onion 1 carrot Pinch mixed herbs Water Beef cube 1 tablespoon butter li tablespoons flour. Method: Wash and cut celery into pieces, add chopped onion and carrot, mixed herbs and a beef cube and simmer until tender. Melt butter and blend in flour. Strain out the vegetables and place in an ovenware dish. Boil the liquid until reduced to If cups, then stir in the butter and flour roux, whisking until thick and smooth. Pour over the celery and bake for 15 minutes at 400 degrees.