Title: Braised celery 3
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2    Heads celery
      1 sm Onion,; thinly sliced
      1    Carrot,; thinly sliced
    1/2 c  Fresh or canned chicken
           -stock or broth
           Salt and freshly-ground
           -black pepper
      2 ts Flour
      2 ts Butter,; softened
    1/4 c  Chopped fresh parsley;
           -(optional)
 
  Preheat the oven to 325 degrees. Grease a 10-inch ovenproof dish.
  Bring a large pot of water to a boil. Remove leaves and tough ends
  from celery, cut each head in half lengthwise, and add to boiling
  water. Return to a boil and cook 8 to 10 minutes. Drain carefully.
  Place onion, carrot and chicken stock in prepared baking dish. Top
  with celery. Season to taste with salt and pepper. Cover and bake
  until tender, 20 to 30 minutes. In a small bowl, mix flour and butter
  together to a smooth paste. Remove dish from oven, and transfer
  vegetables to a platter, leaving juices in pan. Whisk flour and
  butter mixture into remaining liquid. Over high heat, quickly bring
  back to a boil and simmer until thickened, 2 to 3 minutes. Pour over
  vegetables and sprinkle with parsley if desired.
  
  Yield: 4 servings.