Best Braised Celery With Apple Recipes

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BRAISED CELERY



Braised Celery image

Provided by Alton Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon unsalted butter
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth

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



Braised Celery image

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 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

SPICY COLD BRAISED CELERY



Spicy Cold Braised Celery image

Provided by Molly O'Neill

Categories     side dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

8 stalks celery, cut crosswise on a diagonal into thirds, leaves reserved
1 tablespoon unsalted butter
6 scallions, chopped
3 cups chicken broth
2 tablespoons coriander seeds, finely crushed
1 tablespoon celery seeds, crushed
1/4 teaspoon chili-pepper flakes
2 tablespoons lemon juice
2 teaspoons salt
1 small bunch fresh cilantro

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



Braised Celery image

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

1 bunch celery, cleaned and cut into 4 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley

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

BRAISED CELERY WITH HERBS



Braised Celery With Herbs image

"The Classic Snacking And Salad Vegetable, Served As A Delicious Cooked Side Dish". I cannot believe how tasty this was. Super good and more than quick to make. Try it, you'll love it!

Provided by crazycookinmama

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 bunch celery, to yield at least 4 1/2 cups sliced
2 1/2 cups canned low sodium chicken broth
1/2 cup chopped onion
1 tablespoon chopped parsley
2 teaspoons dried leaf thyme, crushed
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground pepper
1/4 teaspoon salt
2 teaspoons butter, for garnish
2 teaspoons chopped herbs, for garnish

Steps:

  • Cut celery stalks into diagonal slices about 1/4-inch wide.
  • In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
  • Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.

Nutrition Facts : Calories 78.7, Fat 2.6, SaturatedFat 1.2, Cholesterol 3.4, Sodium 203.8, Carbohydrate 13.3, Fiber 6.3, Sugar 2.2, Protein 4.6

BRAISED CELERY



Braised Celery image

Provided by Pierre Franey

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

4 small bunches of celery, about 2 pounds
1 tablespoon butter
1/4 cup finely chopped onion
Salt to taste if desired
Freshly ground pepper to taste
3/4 cup fresh or canned chicken broth

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 WITH THYME AND WHITE WINE



Braised Celery With Thyme and White Wine image

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

Kosher salt
2 heads fresh celery (about 2 pounds)
1 1/2 cups chicken stock or vegetable stock
3/4 cup dry white wine
1/2 cup extra-virgin olive oil
2 medium shallots, peeled and thinly sliced into rounds
12 fresh bay leaves
8 fresh thyme sprigs
4 garlic cloves, peeled and thinly sliced
2 tablespoons whole black peppercorns
1 tablespoon dried herbes de Provence
6 tablespoons unsalted butter (3/4 stick), diced
Small sprigs of fresh parsley or finely chopped parsley leaves, for garnish

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.

BRAISED CELERY (IRISH)



Braised Celery (Irish) image

Make and share this Braised Celery (Irish) recipe from Food.com.

Provided by januarybride

Categories     Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 head celery
1 medium onion
1 teaspoon fresh parsley leaves, chopped
2 slices bacon
10 ounces chicken stock
salt and black pepper
1 ounce butter

Steps:

  • Clean celery, cut into one-inch pieces and place in a casserole dish.
  • Finely chop bacon and onion and sprinkle over celery along with chopped parsley.
  • Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes.

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