French-Style Simmered Celery Dices
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven 700 watts
Preparation time: 6 minutes
Cooking time: 15 minutes
Waiting time: none
If possible, instead of tap water, use water from boiling potatoes, which will give a special taste to the celery.
Servings: 3
IngredientsPreparation
  • 5 or 6 celery stalks
  • Milk [optional]
  • 1/2 cup [125 mL] water
  • 2 tablespoons [30 g] butter
  • Salt and pepper, to taste
  • 1/4 cup [60 g] grated cheese [optional]
  • Remove needed stalks from celery; either slice each stalk into 1 to 2-inch [2.5 to 5-cm] pieces or cut stalks into sticks or dices.
  • Do not forget that for cooking, larger outside stalks are the best, just as center ones are best eaten raw.
  • If desired arrange prepared celery into a bowl; cover celery pieces with milk and set aside for 40 minutes.
  • This step is not compulsory but the texture as well as the taste of the celery will not be as delicate.
  • Drain celery pieces, reserving both celery and milk, separately.
  • Milk, which will keep for 3 to 4 days, covered and refrigerated, can be used in the making of a white sauce or can be poured into a soup.
  • Pour water [from potatoes or tap] over celery; stir in butter.
  • Cover and microwave on 'HIGH' for 15 minutes.
  • Salt and pepper.
  • Serve, sprinkled with grated cheese if desired.