Notes about Recipes in this book

• Braised celery with vermouth-butter glaze

  • ashallen on December 22, 2020

    This recipe is fine, but I'm thinking I'm not a fan of braised celery. My celery was really fresh and aromatic and so I initially thought it'd do great in this dish. Unfortunately it was also fibrous/not very tender and had a bitter edge in its flavor which didn't go away during braising. Even though the ribs' outer fibers get peeled away, the fibers on the ribs' inner sides are still there. Because my celery wasn't very tender, it made for some unpleasantly stringy bites. I could hunt down more tender celery, but I didn't love the flavors in this dish enough to feel like making it again. Note that the recipe says it serves four - those servings are very generous at ~6 oz/3 large ribs per person.