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It has beet juice and lemon juice and fresh ginger and a celery rib.
3. Remove the bay leaves and the whole celery rib from the pot; reserve the celery.
Chop the reserved celery rib, and add it to the soup, along with the aniseed.
Just cover them with water; add a chopped onion, carrot and celery rib; and simmer for 15 minutes or so.
Simmered into softness, the rind then provides a cook's treat at the end, especially good when eaten with alternate bites of tender celery rib.
Yield: 6 to 8 servings New Year's Eve Cotechino 2 cotechini (Italian garlic sausages), about 1 pound each (available at Italian butcher shops) 1 onion, crosscut at the root end 1 celery rib, cut in two 1 parsley sprig 1 carrot cut in two 1 bay leaf 10 to 12 peppercorns Sprig of fresh thyme or 1/2 teaspoon dried thyme Minced fresh parsley for garnish.
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Even some long celery ribs.
Use a mandolin to slice quarters thinly; slice three celery ribs equally thin.
Leafy celery ribs make the best spread holder, but feel free to use crackers, pita chips or cucumber slices.
Another plus to this recipe (and another favorite, Pam Ginsberg's No-Fuss Roast Turkey): You don't need a roasting rack, just several celery ribs.
Place the celery ribs on the bottom of a large roasting pan and set the salted bird on top of them (an edible rack!).
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CEO of Professional Science Editing for Scientists @ prosciediting.com