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 Celery - Quick Cooked
Serves 4-6


1 head celery, trimmed, de-stringed and cut into 3 inch (7.5 cm) pieces
1 oz (25 g) butter
1 medium onion, peeled and sliced thinly
3 oz (75 g) carrot, peeled and sliced thinly
8 fl oz (225 ml) stock made from vegetables or meat
1 tablespoon chopped fresh parsley
Salt and black pepper


Melt the butter in the frying pan and begin to cook the onions for 3-4 minutes over a medium to high heat, until lightly golden, then add the carrots and cook for a further 2 minutes.

Now add the celery and continue to fry for 5 minutes more, or until everything is slightly browned at the edges.

Season with the salt and black pepper, then pour in the hot stock and place a lid on the pan.

Turn the heat down and simmer gently for 20 minutes, until the vegetables are almost tender, then take the lid off and increase the heat to medium and continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes.

Serve the celery with the juices poured over and sprinkled with the parsley.

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