Quick-Braised Celery

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 head celery, trimmed, de-stringed and cut into 3 inch (7.5 cm) pieces

1 oz (25 g) butter

1 medium onion, peeled and thinly sliced

3 oz (75 g) carrot, peeled and thinly sliced

8 fl oz (225 ml) stock made with Marigold Swiss vegetable bouillon powder

1 tablespoon chopped fresh parsley

salt and freshly milled black pepper

Directions at deliaonline.com

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