Braised Celery and Leeks with Vanilla
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Flavorful celery and tender leeks (use only the white and light green parts) are simmered in chicken broth with a little vanilla extract. This light, sweet and spicy side dish makes a wonderful complement to festive meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 celery stalks, peeled and cut into 7cm pieces.
- 1 leek, halved lengthwise, washed and cut into 7cm pieces.
- 1 cup chicken broth
- 60 g unsalted butter
- 1/4 tsp vanilla extract
- 1/4 cup celery leaves
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the celery and leeks in a baking dish. Add the chicken broth, butter, and vanilla extract. Season with 1 teaspoon of salt and a couple of grinds of black pepper. Cover with foil and bake in the oven for 30 minutes.
- Remove the foil and bake until cooked through, another 20 minutes. Sprinkle with celery leaves.
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