Braised Celery Hearts Recipes

BRAISED HEARTS OF CELERY VINAIGRETTE

Steps:

• Preheat the oven to 400ºF. Bring a large pot of generously salted water to a boil and drop in the celery. Boil until partially cooked, about 3 minutes. Drain, pat dry and lay side by side, cut side up, in a baking dish.
• Heat 1 tablespoon of the olive oil in medium skillet over medium heat and add the onion and 1/2 teaspoon salt. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the stock, lemon juice, and the wine. Bring to a boil on top of the stove and pour over the celery. Season the celery with salt and pepper and lay the lemon slices on top. Cover tightly and place in the oven. Braise for 40 minutes, or until the celery is thoroughly tender but still holds its shape. Remove from the heat and allow the celery to cool in the liquid.
• Using tongs, remove the celery from the pot and cut the halved bunches lengthwise in half again. Transfer to a platter or a wide serving dish. Pour the liquid into a saucepan and bring to a boil. Reduce by about half. Pour over the celery. Drizzle on the remaining tablespoon of olive oil, grind on some pepper, sprinkle on the parsley and serve, or chill and serve cold or at room temperature. Spoon liquid from the platter over each portion.

BRAISED CELERY

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.

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.

ROAST CHICKEN WITH BRAISED CELERY HEARTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
• Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
• To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.