Braised Celery with Vermouth-Butter Glaze

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Appears in Cook's Illustrated March/April 1997

SERVES4

TIME40 minutes

WHY THIS RECIPE WORKS

To update our braised celery recipe, we first reconsidered the braising liquid, settling on a mixture of water, butter, and vermouth. The butter served to enrich the flavor of the sauce and the vermouth contributed a needed touch of herbal ...

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