braised celery

Whenever I buy celery, I wind up using two measly stalks and find the bunch weeks later, somewhere in the dark part of the refrigerator, flavorless and pliable. My celery intentions always begin pure, but I usually screw them up along the way.

Not this time.

No, this time I was going to let this fibrous vegetable shine in a simple side dish of braised celery. Cut the celery on a bias to the desired length. In a deep pan, heat a bit of butter and sear the celery on both sides. Once browned, add stock (I used chicken) to just cover the vegetables. Bring to a boil, reduce to a simmer and cover. Braise until the celery is cooked to your liking (I like it pretty soft).

Remove the celery and reduce the stock to thicken. Season to taste with S & P and pour over the celery.

Warning: This is a healthy recipe. You may find it’ll cause you to feel good about the way you look, and, subsequently, you may end up removing your pants. Go with it.


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