Best Braised Celery Hearts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED CELERY HEARTS



Braised Celery Hearts image

Categories     Vegetable     Low Carb     Quick & Easy     Celery     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 5

1 (1-lb) bag celery hearts (about 2)
2 tablespoons unsalted butter
1 cup low-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon black pepper

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



Roast chicken with braised celery hearts image

This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 9

1 tbsp butter
4 whole celery hearts, halved lengthways
3 carrots , chopped
4 bay leaves
few thyme sprigs
6 garlic cloves , skin left on
600ml fresh chicken stock
1 chicken , weighing 1.5kg/3lb 5oz
small bunch parsley , chopped

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.

Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.2 milligram of sodium

BRAISED HEARTS OF CELERY VINAIGRETTE



Braised Hearts of Celery Vinaigrette image

Braised celery has a much milder flavor than raw celery, and needs a robust, lemony sauce. I was introduced to this dish in France and I've always loved it. It's a great starter or side dish, and it keeps for a few days in the refrigerator.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 10

3 celery hearts, cut in half lengthwise, ends trimmed
2 tablespoons extra virgin olive oil
1/2 medium onion, sliced
Kosher salt
4 garlic cloves, sliced
1 cup chicken or vegetable stock
2 tablespoons lemon juice plus 1 large lemon, sliced
1/4 cup dry white wine
Freshly ground pepper
1 tablespoon finely chopped flat-leaf parsley

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.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 2 grams

BRAISED HEARTS OF CELERY WITH PARMESAN



BRAISED HEARTS OF CELERY WITH PARMESAN image

Categories     Side     Braise     Thanksgiving

Yield 8-10

Number Of Ingredients 6

Butter
3 whole bunches celery or 3 celery hearts
salt
1 leek white part only, trimmed but left attached at base
1 cup veal or chicken stock
1/4 cup finely grated parmesan

Steps:

  • Heat oven to 350 degrees. Butter medium (12x9) gratin dish. If using whole celery bunches, remove tough outer stalks and trim the dark and dried out parts of the base, leaving enough of the base that the stalks will hold together. Trim the tops to the bunch is about 5-6 inches long; set the trimmed tops aside for another use. Blanch the celery hearts in a big pot of simmering, well-salted water for 10 minutes. Don't let the water boil too hard or the celery will start to break apart. Cut the leek in quarters lengthwise leaving it attached at the base and rinse away any sand under cold running water. Slice the leek finely into crosswise strips and scatter across bottom of a well buttered gratin dish. When the celery hearts are cool enought to handle, cut each bunch in half lengthwise and arrange in grain dish. Pour over the stock. If necessary to thoroughly moisten the leeks add a littler more stock or water. The leeks should be moist but not swimming in liquid; the celery should be mostly above the liquid. Season with 3/4 tsp salt or to taste. Cover dish lightly with aluminum foil and bake until the celery is meltingly tnder about 1-1 1/2 hours. When celery is done remove foil and carefully pour the broth through a strainer into a small saucepan and add the grated cheese. Place saucepan over high heat to reduce broth to a glaze, about 5 minutes. Pour this over celery and serve.

BRAISED CELERY HEARTS WITH TOMATO AND OLIVES



Braised Celery Hearts With Tomato And Olives image

Provided by Amanda Hesser

Categories     side dish

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 12

4 large heads celery
Salt
14 1/2 ounce can diced tomatoes in juice, drained
3/4 cup extra-virgin olive oil
black pepper
1 large onion, finely diced
1/2 cup white wine
1/2 cup chicken broth
24 whole, pitted Nioise olives, soaked in hot water for 15 minutes and drained
Pinch of sugar (optional)
16 salt-packed anchovy fillets, julienned (optional)
4 cups toasted breadcrumbs

Steps:

  • Leaving root ends intact, strip off outer branches, leaving about 2 pounds tender, leafy inner stalks. Cut into 8-inch lengths . Quarter lengthwise, place in large mixing bowl, toss with salt, set aside.
  • Put oven racks in top position, preheat broiler. Place tomatoes in pie plate, drizzle with one tablespoon oil, sprinkle with salt and pepper. Broil, stirring occasionally, until surface moisture evaporates and tomatoes are charred, about 10 minutes. Set aside.
  • Warm 2 tablespoons olive oil in large skillet over medium heat. Add onions, saute until soft and golden, stirring frequently, about 7 mintues. Transfer onions to shallow 3-quart gratin dish. Warm 3 tablespoons olive oil in same skillet over medium heat. Place celery flat side down in a singer layer, sprinkle with salt and pepper, and sear without moving, until celery is golden brown on one side, about 4 minutes. Turn hearts with tongs and brown second side. Transfer celery to dish with onions, arrange snugly. Add 3 tablespoons more olive oil to skillet, brown remaining celery. Arrange in gratin dish. (Celery should be in a single layer.) Slide tomatoes over celery and onions. Add wine and stock to gratin dish, drizzle vegetables with remaining oil. Shake dish gently to settle vegetables. Position black olives in low spots so they don't dry out.
  • Adjust oven racks to middle position and preheat oven to 350 degrees. Set gratin dish over low flame and bring to a simmer. Taste liquid and season with salt, if necessary, or a pinch of sugar if acidic. Shake pan to distribute. Cover with foil, transfer to oven and bake until celery is tender, 30 to 40 minutes. Remove foil, increase oven temperature to 475 degrees, bake until tips of vegetables are brown, 5 to 10 minutes. Garnish with julienned anchovy fillets and toasted breadcrumbs, if desired.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 20 grams, Carbohydrate 47 grams, Fat 25 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 653 milligrams, Sugar 7 grams

Related Topics