Celery with Fennel

Description

Suitable for both holidays and everyday meals. Cut the celery into small pieces about 4 cm long. Trim off the green part of the fennel and slice the bulb into rings. Use a deep pot or a heavy-bottomed sauté pan; add oil and heat it, then add the fennel. Sauté over low heat, stirring occasionally so it does not burn. Add lemon juice, a bay leaf, dill, and water. Bring to a boil, then season with pepper and salt. Add the celery to the pot and pour in enough water to completely cover all the vegetables. Press the ingredients down with a plate on top and braise for 10 minutes. Cool in the marinade and portion into warmed jars, covering with the marinade. Store in the refrigerator. Serve warm or chilled.

Instructions