Not something you make every day.
- 1/4 cup olive oil
- 4 cloves of garlic thick slices
- 4 shallots thick slices
- 2 tsp fennel seeds
- 2 Tbls grape seed oil
- 6 cups celery big thick chunks
- 1 cup beef broth
- Preheat oven 325°In a small pot gently cook (confit) the garlic, shallots and fennel seeds in olive oil. Approximately 15 minutes.
- In a heavy gauge frying pan heat grape seed oil, sear ( high heat, browning a little) your celery in 2 or 3 batches. Remove to a baking dish pour beef broth over along with some salt , pepper and your confit ingredients. Cover and bake 1 hour . Garnish with some fresh thyme. Tender and something different.