8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon ghee or coconut oil
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth
Peel any of the fibrous outer stalks of celery with a vegetable peeler and
slice into 1-inch pieces on the bias.
Heat the oil in a 10-inch saute pan over medium heat. Once melted, add the
celery, salt and pepper and cook for 5 minutes until just beginning to
soften slightly. Add the beef broth and stir to combine. Cover and reduce
the heat to low. Cook until the celery is tender but not mushy,
approximately 5 minutes. Uncover and allow the celery to continue to cook
for an additional 5 minutes or until the liquid has been reduced to a
glaze. Transfer to a serving dish and garnish with the reserved leaves.
From: Food Network.com: Good Eats: Celeryman. Alton Brown, 2008
Michal Moravcik / 123RF Stock Photo 9835182