Subject: Braised Celery with Walnuts
From: Unicorn (unicorn@indenial.com)
Date: Wed Nov 28 2001 - 14:09:59 EST
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F O O D F U N N Y
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Here's a true one from reader Nasim Dave, all the way from Mombasa,
Kenya:
My daughter Qwanza is now 6 years old and quite good with reading. I
gave her a small box of whole milk to drink, the kind of box that has
a little hole to insert the straw. She read the box and said "I know
why it is called whole milk, because there is a hole."
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T O D A Y ' S R E C I P E
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There are some people who, for some reason, will only eat celery raw.
This is a mystery to me because, in my opinion, celery becomes more
flavorful, delicate, and succulent when cooked. Try this recipe and
see if you agree.
Braised Celery with Walnuts
8 - 12 ribs celery, cut into 1-inch (2 cm) pieces
1/2 cup (125 ml) chicken or vegetable broth
1/2 cup (125 ml) dry white wine
1 shallot, finely chopped
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped walnuts
Place the celery in a large shallow pot and add the broth and wine.
Drizzle with olive oil, sprinkle with the shallots, and season with
salt and pepper. Bring to a boil over moderate heat. Reduce the heat
and simmer covered for 20 to 30 minutes, or until the celery is
tender. Serve garnished with chopped walnuts. Serves 4 to 6.
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