Country-style Braised Celery (Celeri Braise a la Paysanne)

1 good head celery
4 medium onions
8 oz. piece smoked streaky bacon
1/4 c. butter
1 1/4 c. stock
Salt and Pepper

Wash and trim the celery and cut into 3 inch pieces. Blanch in a pan of boiling salted water for 5-6 minutes. Drain, refresh under cold water and drain well again.

Peel and chop onions. Remove the rind and dice the bacon into1/2" pieces. Heat the butter in a heatproof casserole and add the onions and bacon. Cook until golden brown.

Add the celery and stir until coated with butter. Pour on the stock and season lightly with salt and pepper. Cover with greaseproof paper and lid and cook over gentle heat or in a preheated oven 350 degree for 45-50 minutes or until tender.

Serve in pan in which celery was cooked.

Source: French Vegetable Cookbook by Patricia Bourne

Prepared by: Margarette for the August 2001 meeting and December 2002 meeting