Remove the leaves and stalks to leave 6-7 inch sticks. Discard the outer branches which are too stringy, remove the strings from the other branches, trim the roots into a pyramid shape. Blanch the celery in boiling salted water for 10 minutes. Drain. Halve, salt and pepper each half, reassemble and tie up with a string. Dice the bacon into fine strips, put into a casserole. As soon as they render their fat, add the onions, garlic, sliced carrots and bay leaf. Fry without allowing to brown. Add the celery, brown lightly all over. Cover, sweat the celery for 10 minutes, then moisten with the white wine, after having thinned the tomato sauce with 1/2 glass water. Cover, cook gently for 1 to 1 1/2 hours, turn once or twice. To serve, remove the string, open the celery heads, surround with the garnish. Reduce the cooking juice to 1 glass over a high heat. Use to coat the celery halves.
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For 6 persons:
3 large or 6 small celery heads with leaves
7 oz slightly salted bacon
6 medium-sized onions
1 glass white wine
4 carrots
1 clove garlic
1 bay leaf
salt, pepper
2 tbsp tomato purÄe
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20
mn
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90
mn
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The celery can be served alone or with grilled meat, with a white Bandol.
