City Palate

The Wine & Beer Issue - May June 2017

Braised Carrots and Celery
Nov/Dec 2010

1/4 lb. unsalted butter

1 garlic clove, crushed

1 sprig of rosemary

1 bunch of celery stalks, peeled and cut into 1-inch lengths

1 bunch of young carrots, peeled

1 c. madeira

1/2 c. chicken stock

small bunch of parsley, chopped

sea salt and freshly ground black pepper

Melt the butter in a heavy-bottomed pan and add the garlic and rosemary. Cook for 5 minutes. Add the celery and carrots and allow them to colour lightly. Add the madeira and reduce by half. Add 6 T. of chicken stock and 1 c. water, bring to a simmer, cover, and cook the vegetables until they’re nearly tender.

When the vegetables are almost cooked, remove the cover and continue to cook them until they’re nicely glazed. Finish with the chopped parsley and season to taste with the salt and pepper.







Vegetables and Salads