Braised Scallions & Braised Celery

I had to do something with the CSA celery and scallions I've had for awhile.  So, last week on my cooking extravaganza before the "hurricane", I went nuts cooking the veggies out of my frig.  Also, I had to clean the frig - it was disgusting in there.  The local farm celery was so fragrant and small, I wanted to cook it delicately and get the most flavor out of it.  I went to the old school Time/Life cooking series for Vegetables and found a recipe Stewed Celery, Michigan-Style.  If I hadn't waited so long to do something with the celery I think it would have been a little less tough.  The dish came out good either way.

 

 

Stewed Celery, Michigan-Style

• 2 large bunches celery
• salt
• 3 Tbl butter
• 6 scallions, trimmed and most of the green  parts removed
• 1 small garlic clove, chopped
• 1 1/2 cups chicken or beef stock
• pepper

1. Separate the celery ribs, then remove the tops.  Wash the ribs and cut into 3 inch lengths.  Throw celery into boiling water and cook, uncovered, for 3 minutes.
2. Bring stock to a boil. 
3. Melt butter in saucepan then add scallions, garlic, and celery. 
4. Pour in the stock and cook, covered, over low heat until veggies are quite tender (about 30 minutes), adding more stock if necessary.
5. When done, the stock should have cooked away entirely.  Season with salt before serving.

And, because the scallions came out so yummy in the celery dish, I did close to the same thing with the remaining, huge bunch of scallions I had as well.

 

 

Braised Scallions with Anchovy & Garlic

• Large bunch scallions, slice in half lengthwise if not of uniform size to others
salt
3 Tbl butter
1 small garlic clove, sliced thin
3 anchovy filets
1 1/4 cups chicken or beef stock

1. Melt butter in saucepan then add anchovies.  Saute until melted and broken down.
2. Add garlic and then add scallions after garlic is fragrant. 
3. Pour in the stock and cook, covered, over low heat until veggies are quite tender (about 15 minutes).
4. Season with salt before serving.

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