4 celery hearts
2 tablespoons butter
1 cup dry white wine
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, to garnish
grated cheese, to serve
1. Scrub the celery well and trim the ends. Cut the celery hearts in
half lengthwise.
2. Parboil or blanch the celery in a pan of boiling salted water for 5
minutes. Drain and rinse quickly under cold water. Gently pat
dry with paper towels.
3. Melt the butter in a frying pan and gently cook the celery for 1 -
2 minutes. Pour in the wine and bring to a boil. Reduce the heat to
a simmer.
4. Cook uncovered for 5 minutes or until just tender. Drain well.
Sprinkle with parsley and black pepper and serve with grated
cheese on top.
Poached Celery
