Method
1. Because celery has a very pungent taste it benefits from par-boiling beforehand. 2. Wash and trim the celery hearts to about 15cm/6in long. Halve lengthways and par-boil in salted water for 7 minutes. Drain well. 3. Put the chopped onions and carrots into the bottom of a heavy-based pan or flameproof dish. Lay the celery hearts on top and cover with a good veal stock. 4. Bring to the boil and then braise, uncovered, at 160-180C/325-350F/Gas 3-4 for 1 hour until the celery is very tender. By this time the stock should be of a syrupy consistency. If it is not, remove the vegetables on to a serving dish and keep warm. Boil the stock rapidly until it reaches the right consistency and pour over the vegetables.
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