BRAISED CELERY WITH LENTILS AND GARLIC
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.
Provided by Anna Stockwell
Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
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
Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long. Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper; scatter with thyme and dot with butter. Pour in broth and oil.
- Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil; remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve.
EASY BRAISED CELERY
Steps:
- Break the celery into individual stalks. Chop off the leafy tops and put to one side. Chop each stalk into 2-3" (5-6 cm) lengths, destringing the celery as you go. Peel and finely chop the garlic.
- Over a low heat on the stove top, melt the butter in a shallow casserole dish, or lidded saute pan. Add the olive oil. Fry the celery pieces for a few minutes. Then add the garlic and cook for a further couple of minutes. The celery should be starting to turn translucent.
- Add the stock, season well with salt and pepper, and add the bay leaf. Bring to the boil, cover with a well-fitting lid, and turn down the heat to a gentle simmer. Leave to cook for 30-40 minutes until the celery is tender.
- Remove the lid from the pan, turn up the heat and reduce the stock by half, until thick and syrupy.
- Chop the celery leaves and parsley and garnish the dish. Serve.
Nutrition Facts : Calories 122 kcal, Carbohydrate 2 g, Protein 1 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BRAISED AND GRATINéED CELERY
Provided by Amanda Hesser
Categories weekday, side dish
Time 30m
Yield serves 6
Number Of Ingredients 8
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
A simple but flavorful side dish I often serve with spicier grilled or roasted meats.
Provided by Rayna Jordan
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
- Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 4.5 g, Cholesterol 15.4 mg, Fat 6.1 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 730.9 mg, Sugar 2.2 g
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