Having come back from the supermarket with a large ham for roasting and lots of vegetables (including two lovely heads of celery) I knew that I wanted to try at least one new recipe this week, hopefully two or more.
I put the ham into the oven to roast and the wonderful late afternoon aroma from the oven must have been an inspiration because I started by searching for a braised celery recipe and it sort of snowballed from there. By the time I served this alongside the ham and a couple of Cornish new potatoes, it had developed into a delicious vegetable side dish that will be repeated often in the future.
Coming up soon: more of the roast ham in gammon & egg noodle soup.
- 1 knob of butter
- olive oil
- 1 heaped teaspoon flour
- 400 ml chicken or vegetable stock
- 1 whole leek, sliced in rounds and rinsed
- 4 spring onions (scallions), finely sliced
- 400g fresh or frozen peas (thawed)
- sea salt and freshly ground black pepper
- Teaspoon dried flat leaf parsley
- juice of 1 lemon or lime
- In a large pan or wok, heat the butter over a medium heat then a slug of olive oil.
- Add the flour and stir then slowly pour in the stock.
- Turn up the heat and add the celery, spring onions, peas and any other green vegetables you have to hand.
- Add the flat leaf parsley, put the lid on and simmer for 30-40 minutes or until the vegetables are tender.
- Check and adjust the seasoning and squeeze in a little lime or lemon juice.
- Serve immediately.
0 Like this recipe?
- I’m tempted to add more stock next time and serve it as a soup.
- You could start off by frying some bacon/lardons in the pan.
- I’ll be be trying other seasonal vegetables in the coming months, chicory, fennel, green beans, cabbage, red cabbage, brocolli, spinach… it’s a great way of using up both frozen veg and veg that’s been reduced for a quick sale.