Braised And Gratinéed Celery Stalks With Parmesan Recipes

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BRAISED CELERY



Braised Celery image

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon unsalted butter
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth

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 WITH PARMESAN



Braised Celery with Parmesan image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 head celery with leaves, ribs separated
1 cup chicken broth, low-sodium canned or homemade, or water
2 tablespoons extra-virgin olive oil
8 to 12 whole cloves garlic, peeled
1/2 teaspoon celery seeds, optional
1 sprig thyme, optional
Kosher salt
Freshly ground black pepper
2 tablespoons freshly grated 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 AND GRATINéED CELERY



Braised and Gratinéed Celery image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 30m

Yield serves 6

Number Of Ingredients 8

2 large bunches celery
3 tablespoons finely chopped yellow onion
3 tablespoons butter
1/4 cup chopped pancetta
Salt
Freshly ground black pepper, about 6 twists of the mill
1 cup canned beef broth mixed with 1 cup water
1 cup freshly grated Parmesan cheese

Steps:

  • Trim the tops of the celery and separate the stalks. Lightly peel the stalks to remove the strings. Cut the stalks into lengths of about 3 inches. Drop into 2 to 3 quarts of rapidly boiling water and, 2 minutes after the water returns to a boil, drain and set aside.
  • Preheat the oven to 400 degrees. Put the onion in a saucepan with the butter and sauté over medium heat until translucent but not browned. Add the pancetta, stir and sauté for about 1 minute. Add the celery, a light sprinkling of salt and pepper and sauté for 5 minutes, turning the celery from time to time.
  • Add the broth, cover the pan and cook at a gentle simmer until the celery is tender at the pricking of a fork.
  • Arrange the cooked celery in a baking dish with the inner sides of the stalks facing up. Spoon the sautéed onion and pancetta over the celery, then add the grated cheese. Place the dish on the uppermost rack of the oven and bake for 6 to 8 minutes, or until the cheese has formed a slight crust. Allow to settle for a few minutes, then serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 7 grams, Sodium 494 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED CELERY WITH THYME AND WHITE WINE



Braised Celery With Thyme and White Wine image

Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it's roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.

Provided by Alexa Weibel

Categories     dinner, vegetables, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
2 heads fresh celery (about 2 pounds)
1 1/2 cups chicken stock or vegetable stock
3/4 cup dry white wine
1/2 cup extra-virgin olive oil
2 medium shallots, peeled and thinly sliced into rounds
12 fresh bay leaves
8 fresh thyme sprigs
4 garlic cloves, peeled and thinly sliced
2 tablespoons whole black peppercorns
1 tablespoon dried herbes de Provence
6 tablespoons unsalted butter (3/4 stick), diced
Small sprigs of fresh parsley or finely chopped parsley leaves, for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil over high, and heat the oven to 400 degrees.
  • Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
  • Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, herbes de Provence and 1 teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
  • Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
  • Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired, and sprinkle with fresh celery leaves and parsley. Serve warm.

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