The Persevering Cook's Kitchen

Kitchen Staples: Celery pucks

Ingredients

4 cups of coarsely chopped celery
1/4 cup of fat


Method

1. Put the celery and fat in the pressure cooker.
2. Mix until the celery pieces are coated with the fat.
3. Cook at high pressure for 10 minutes then release the pressure naturally.
4. Freeze in a silicon muffin tray (1/2 cup pucks).
5. Store frozen pucks in a sealed container in the freezer until needed, up to 8 months.