Braised Celery Recipes

BRAISED CELERY

Steps:

• Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
• Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

BRAISED CELERY (IRISH)

Steps:

• Clean celery, cut into one-inch pieces and place in a casserole dish.
• Finely chop bacon and onion and sprinkle over celery along with chopped parsley.
• Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes.

BRAISED CELERY

Steps:

• Neatly trim the bottom of each bunch of celery, making it clean and smooth. Cut off the celery bunches about 4 inches from the bottom. Save the leafy portion for other uses.
• Using a swivel-bladed vegetable knife, scrape the outside stalks, rinse well and drain.
• Boil enough water in a pan to cover the celery bases when they are added. Add the celery and simmer 5 minutes. Drain.
• Heat the butter in a skillet large enough to hold the celery bunches compactly in one layer. Sprinkle with onion and add the celery. Sprinkle with salt and pepper and add the broth. Bring to a boil and cover tightly. Simmer until tender, about 15 to 20 minutes.

BRAISED CELERY

Steps:

• Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

BRAISED CELERY WITH LENTILS AND GARLIC

Steps:

• Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
• Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

BRAISED CELERY WITH PARMESAN

Steps:

• Peel the tough, fibrous layers from the outer celery ribs. Split the ribs lengthwise and cut into 2 to 3-inch long pieces. Chop 2 tablespoons of the celery leaves, save the rest for other uses¿they are great in salads.
• Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve.

BRAISED CELERY WITH HERBS

Steps:

• Cut celery stalks into diagonal slices about 1/4-inch wide.
• In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
• Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.

BRAISED CELERY HEARTS

Steps:

• Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler, then trim ends and halve hearts lengthwise.
• Melt butter in a 12-inch heavy skillet over moderate heat. Add celery and cook, turning with tongs occasionally, until pale golden on all sides, about 8 minutes. Add remaining ingredients and cook, covered, until liquid is evaporated and celery is tender and golden, about 20 minutes. Serve warm.

BRAISED CELERY AND LEEKS WITH VANILLA

Steps:

• Preheat the oven to 350 degrees F.
• Layer the celery and leeks in a baking dish. Add the chicken broth, butter and vanilla extract. Season with 1 teaspoon salt and a couple turns of pepper. Cover with foil and braise in the oven for 30 minutes. Uncover and cook until tender, about 20 minutes more. Top with the celery leaves.