1/2 tsp Butter
1/2 tsp Olive Oil
1 Small Leek, White and Light Green Parts Only, Halved Lengthwise and Thinly Sliced
4 - 5 Stalks Celery, Cut in 1-inch Pieces
1/4 Cup Broth, Stock, or Water (If you use water, add a pinch of salt)
1/2 tsp Corn Starch
1 Tbsp Broth, Stock, or Water
Freshly Grated Black Pepper
Heat the butter and olive oil in a small sauce pan over medium heat. Add the leeks and saute until beginning to soften, 3-4 minutes. Add the celery and saute another 5 minutes or so. Add the broth, stock, or water. Bring to a boil, reduce heat, and simmer until the celery is somewhat soft, but still retains some crunch, 5-7 minutes.
Stir together the corn starch and 1 Tbsp of broth, stock or water. Stir into the celery and cook for 1-2 minutes until the liquid is thickened and coats the celery nicely. Serve with plenty of fresh ground black pepper.
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