Braised Celery makes a simple, and different weeknight vegetable side dish.Serves 4
Celery’s bitter crunch is usually used in salads to great effect. It’s also cooked alongside sweet onions and carrots in a classical mirepoix and adds depth of flavour to stocks, sauces, and stews. However, it’s delicious cooked on its own, and much underused as a vegetable when thinking of side dishes. This recipe is great with roasts, grills, or any other meaty recipe.
When preparing the celery, remember to wash away the dirt along the middle, especially by the roots. The recipe asks for 2.5cm chunks, but if the celery is thick enough to hold to cooking, the size isn’t important. Reserve the celery leaves for later use as a garnish because they not only look great but add a fantastic freshness to the finished dish in terms of flavour.
8 Celery Stalks, Trimmed and Cut into 2.5cm chunks.
1 Garlic Clove, Crushed
3 Bay Leaves
2 Sprigs of Thyme
20g of Butter
Salt / Pepper, to taste
120ml Chicken or Veg Stock
Reserved Celery Leaves, to finish.
5g Parsley, Chopped, to finish
- Melt the butter in a large pan over medium-high heat.
- Add the celery, garlic, bay leaves, thyme, and season with salt and pepper. Cook for 4-5 minutes until the celery begins to brown.
- Add the stock and bring it to a boil. Reduce to a simmer, and cover. Cook for 20-25 minutes until the celery is almost tender.
- Remove the lid and cook until the stock has reduced to a sauce-like consistency.
- Remove the thyme stalks and bay leaves. Serve garnished with celery leaves and chopped parsley.