Braised Celery, Leek and Carrots

Here's a very simple side vegetable dish that really should have appeared in November, as the celery is pretty much gone by now, although if you do buy several bunches towards the end of November they should keep into December if you wrap them up well in the fridge. And there are still lots of local leeks and carrots.

2 servings
40 minutes - 15 minutes prep

1 large leek
1 large carrot
2 stalks celery
1 bay leaf
1 tablespoon butter or olive oil
1/3 cup chicken or vegetable stock
salt & pepper

Wash and trim the leek. Cut it into thirds horizontally, then into quarters lengthwise. Rinse it again to be sure all the dirt is gone. Peel and trim the carrot, and cut in in half horizontally, and quarters lengthwise. Wash and trim the celery, and cut it to match the other vegetables. Or really, you can cut them however you like, as long as all the pieces are similar in size and shape.

Put the vegetables with the butter, stock and bay leaf into a pot with a tightly-fitting lid and season with a little salt and pepper. Cook over medium-low heat for 25 to 30 minutes. Keep the lid on; don't peak and let the steam out.