July 12, 2016


Celery - 2 small bunches
Chicken stock or broth - 1 1/4 cups
Butter - 1 tbsp
Small onion - 1 (chopped)
All purpose four - 1 tbsp
Salt and pepper


  • Blanch the celery in boiling water for 10 minutes. Drain well and return to the saucepan.
  • Pour over the stock and bring to the boil. Cover and simmer for 20 minutes or until the celery is tender.
  • Drain the celery, reserving the cooking liquid.
  • Make up the liquid to 300 m with water if necessary.
  • Keep the celery hot.
  • Melt the butter in a saucepan. Add the onion and fry until softened.
  • Stir in the flour and cook for one minute, then gradually stir in the reserved cooking liquid.
  • Bring to the boil, stirring, and simmer until thickened.
  • Season to taste with salt and pepper.
  • Pour the sauce over the celery.
  • Sprinkle a little paprika on top and serve hot.

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