BRAISED CELERY WITH THYME AND WHITE WINE
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
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.
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 CELERY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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
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 AND LEEKS WITH VANILLA
This fragrant dish of tender celery and leeks incorporates a bit of vanilla extract into the flavorful braising liquid.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 7
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.
CELERY & PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me?this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
BRAISED CELERY
Make and share this Braised Celery recipe from Food.com.
Provided by Doreen Randal
Categories Vegetable
Time 1h5m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and chop celery into 1 inch pieces.
- Blanch the celery for 1 minute in boiling salted water.
- Drain and place in a buttered casserole with the butter and good grinding of pepper.
- Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
- Cover and bake at 325F for 1 hour.
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
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.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
BRAISED CELERY ROOT PURéE WITH MUSHROOMS
Provided by Jill Santopietro
Categories side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
- Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
- Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
- Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
- Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
- In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
- To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams
BRAISED CELERY WITH VERMOUTH-BUTTER GLAZE
From Cook's Illustrated, this is a tasty side dish. I usually add less liquid (water) as it is a little too watery for us.
Provided by lazyme
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim celery. Reserve leaves. Separate stalks, rinse, and remove outer fibers with a vegetable peeler. Halve each stalk lengthwise, cut on an angle into 2-inch lengths.
- Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium saute pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 way up the celery pieces). Reduce heat to simmer; cook until celery is tender, but not mushy, 15-20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5-7 minutes. Sprinkle with parsley, adjust seasonings, and serve.
- Glazed celery with parmesan cheese:.
- Follow recipe for Braised Celery above, adjusting oven rack to upper middle position and heating broiler. Transfer glazed celery to ovenproof dish, sprinkle with 1/4 cup Parmesan cheese, and broil until cheese browns, 1-3 minutes.
Nutrition Facts : Calories 94.9, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 246.3, Carbohydrate 3.9, Fiber 2.1, Sugar 2.3, Protein 1
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