braised celery with vermouth and butter glaze by K Alford Recipe

How to make it

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• bring water,vermouth,butter,salt,pepper and celery to a boil in a medium sauce pan,covering surface with a circle of parchment or wax paper.( paper eliminates having to stir)
• liquid should come about 3/4 of the way up the celery
• reduce heat to simmer;cook until tender but noy mushey,about 15-20 minutes
• remove paper;stir in celery leaves, continue to simmer until broth reduces to a light glaze-5-7 minutes
• sprinkle with parsley(optional) and adjust seasoning serve
• can simmer till liquid evaporates and brown in the residual butter for a nutty edge
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• with parmesan cheese
• follow above recipe and heat oven to broil
• transfer glazed celery to an oven proof dish' sprinkle with 1/4 cup of cheese and broil until cheese browns-1-3 minutes--serve
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• >celery-roquefort gratin
• follow recipe above, heating oven to 400F.
• braise for 15 minutes,while braising, cream 4 Tbs. flour and 3 ounces of roquefort with a spoon
• transfer celery to a 4 cup (10" round) gratin dish
• whisk cheese mixture into braising liquid, bring to a boil and simmer till it thickens-about 1 minute.pour sauce, evenly over celery and sprinkle with 1/4 cup chopped walnuts, bake till bubbly and lightly browned.let cool for 5 minutes and serve