BRAISED CELERY
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
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.
CELERY STRATA
Provided by Molly O'Neill
Categories breakfast, casseroles, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the milk, eggs and 1/2 teaspoon of salt. Stir in the thyme and sage. In a separate bowl, mix the ricotta, Parmesan, pepper and the remaining 1/2 teaspoon of salt and stir in the braised celery.
- Grease a 9-by-12-by-2 1/2-inch pan with 1 teaspoon of butter. Place 6 slices of bread in the bottom and top with 1/2 of the ricotta-Parmesan mixture. Repeat, then finish with a layer of bread spread with the remaining 2 tablespoons of butter. Pour the egg mixture over the top, gently pressing down so it soaks through the bread. Wrap the pan in plastic and refrigerate overnight.
- Preheat the oven to 350 degrees. Remove the plastic from the pan and sprinkle with Cheddar cheese. Put this pan into a large roasting pan on the middle rack in the oven. Pour boiling water into the larger pan to reach halfway up the sides and bake for 50 minutes.
- Remove the smaller pan from the water bath, increase the heat to 400 degrees and bake for 10 minutes, or until the strata is puffy and brown. Let cool and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 554 milligrams, Sugar 8 grams, TransFat 0 grams
SPICY CELERY WITH GARLIC
Provided by Jacques Pepin
Categories easy, weekday, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
- Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
- Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
- Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 3 grams
SPICY COLD BRAISED CELERY
Steps:
- Boil the celery in lightly salted water for 1 minute. Drain, cool under cold running water and set aside.
- Melt the butter in a large nonstick skillet and saute the scallions for 2 minutes, stirring frequently. Add the broth, coriander seeds, celery seeds and chili-pepper flakes and simmer for 15 minutes. Add the celery and lemon juice. Cover, reduce heat to very low and simmer until the celery is tender, 10 to 12 minutes. If more than 1 cup of broth remains, remove the celery and continue cooking until the broth has reduced. Recombine celery and broth in a flat container, add the salt and refrigerate, covered with tinfoil, for 1 hour.
- Chop 1/2 of the cilantro leaves with the celery leaves and add to the celery. Sprinkle the remaining cilantro on top and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 709 milligrams, Sugar 5 grams, TransFat 0 grams
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.
PAN-COOKED CELERY WITH TOMATOES AND PARSLEY
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
- Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 3 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
SPICY COLD CELERY
Northern Chinese and Taiwanese meals-especially in restaurants-often begin with a little nibble, dishes of savory snacks that are set on the table with tea. They are generally items that you can pick up with your chopsticks and pop in your mouth in one motion. This cold celery dish is a perfect example, with just the right gentle crunch and bite to whet your appetite.
Yield makes 4 serving as a starter or side dish
Number Of Ingredients 8
Steps:
- Cut the celery into 2-inch lengths. Mix with the salt and 1 teaspoon of the sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
- Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled.
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