Celery Knobs, Italienne
- Celery knobs
- Salted water
- Chopped parsley
- Sauce Italienne:
- Chopped shallots
- Butter
- Chopped mushrooms
- 1/2 glass white wine
- Tomato sauce
- Brown sauce
Wash and clean celery knobs, cut in slices 1/2 inch thick, boil in salted water until almost done. Remove celery (drain it), dry the slices on a cloth, place them in greased au gratin dish. Cover with Sauce Italienne and chopped parsley, bake until done.
Sauce Italienne:
Smother a few chopped shallots in butter; add chopped mushrooms, smother again for few minutes; add 1/2 glass white wine. Cook until moisture is reduced, then add half tomato sauce and half brown sauce, cook together about 10 minutes (be patient, you rascal).
Sauce Italienne:
Smother a few chopped shallots in butter; add chopped mushrooms, smother again for few minutes; add 1/2 glass white wine. Cook until moisture is reduced, then add half tomato sauce and half brown sauce, cook together about 10 minutes (be patient, you rascal).
Submitted by Jun 7, 2009
15 min 30 min 45 min
15 min 30 min 45 min