Celery Victor Recipe
This is a kick ass recipe for Celery Victor which will knockout anyone who eats it. Excuse my French please. It is the answer when you look for a tasty Side Dish. Vegetable is the primary ingredient in Celery Victor. I am very excited to know your opinion about this Celery Victor. Send me a message about it.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 bunches celery hearts (1 pound), trimmed and cut diagonally into 1 1/2 inch lengths
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon black pepper, or to taste
2 teaspoons olive oil
Optional garnishes:
2 to 3 anchovy fillets
2 tablespoons minced parsley or celery leaves
Directions
1 In a medium-size saucepan, bringthe celery, stock, and 1/8 teaspoon of the salt to a boil over moderate heat.
Lower the heat, cover the saucepan with wax paper, and fit the lid snugly on top.
Simmer for 1 5 to 20 minutes or until the celery is tender.
Using a slotted spoon, transfer the celery to a bowl.
Raise the heat to high and boil, uncovered, for 10 minutes or until the liquid is reduced to 1/2 cup.
2 In a small bowl, whisk togetherthe reduced cooking liquid, the remaining 1/8 teaspoon salt, and the lemon juice, mustard, and pepper.
Whisk in the oil and pour the dressing over the celery.
Cover the bowl with plastic food wrap and chill for at least 3 hours or overnight.
Lower the heat, cover the saucepan with wax paper, and fit the lid snugly on top.
Simmer for 1 5 to 20 minutes or until the celery is tender.
Using a slotted spoon, transfer the celery to a bowl.
Raise the heat to high and boil, uncovered, for 10 minutes or until the liquid is reduced to 1/2 cup.
2 In a small bowl, whisk togetherthe reduced cooking liquid, the remaining 1/8 teaspoon salt, and the lemon juice, mustard, and pepper.
Whisk in the oil and pour the dressing over the celery.
Cover the bowl with plastic food wrap and chill for at least 3 hours or overnight.
