Neil Perry: Chinese celery and onion pickle

AT A GLANCE

  • Serves 4 people

  • 1 small white onion, thinly sliced lengthways
  • 50 ml white vinegar
  • 50 gm white sugar
  • 35 gm Chinese celery, cut into julienne (see note)
01   Combine onion with a pinch of sea salt, toss to combine, stand for 10 minutes, then rinse and set aside.
02   Meanwhile, combine vinegar and sugar in a small saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar. Cook until reduced by half (1-2 minutes), set aside to cool.
03   Combine Chinese celery, reserved onion and vinegar mixture in a non-reactive bowl, stand for 10 minutes, then serve as a condiment.

Note Chinese celery is available from Asian grocers. You can substitute regular celery.

Topics:

CELERY, CHEFS' RECIPES, VEGETARIAN, AUTUMN, SIDE DISH, CHINESE, ONIONS

Recipe:

NEIL PERRY AND ANDY EVANS

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2009

Mar 2009

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