Braised Celery
Elevate a humble vegetable into a show-stopping side dish with this Braised Celery recipe—a beautifully simple yet sophisticated way to enjoy tender, aromatic celery bathed in a buttery broth. Fresh celery stalks are gently cooked alongside garlic, a splash of optional dry white wine, and chicken or vegetable stock, resulting in a mellow, melt-in-your-mouth texture with hints of brightness from fresh parsley and a touch of lemon juice. Quick to prepare and slow-cooked to perfection, this dish is ideal as a comforting accompaniment to roasted meats, grilled seafood, or even as a light vegetarian option. Perfect for cozy weeknight dinners or elegant holiday meals, this recipe turns pantry staples into a flavorful masterpiece you’ll make again and again.
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Recipe Information
Ingredients
- 8 stalks celery stalks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1.5 cups chicken or vegetable broth
- 0.25 cups dry white wine (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley (fresh, chopped)
- 1 teaspoon lemon juice
Instructions
Trim the celery stalks by cutting off the tough white ends and any leafy tops. Rinse the stalks under cold water and pat them dry with a clean kitchen towel. Cut each stalk into 4-inch pieces.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Mince the garlic cloves and add them to the pan. Sauté for 1 minute until fragrant, stirring to avoid burning.
Add the celery pieces to the pan in a single layer and cook for 3-4 minutes, turning occasionally, until they begin to soften and develop a slight golden color.
Pour in the chicken or vegetable broth and the white wine (if using). Sprinkle with salt and black pepper. Stir to combine.
Reduce the heat to low, cover the pan with a lid, and let the celery braise for 20-25 minutes. Check occasionally to make sure the liquid hasn’t evaporated completely; add a little more broth or water if needed.
Once the celery is tender and the liquid has slightly reduced, remove the lid and cook uncovered for an additional 2-3 minutes to allow the flavors to concentrate.
Remove the pan from heat. Stir in the chopped parsley and a teaspoon of lemon juice for brightness.
Serve warm as a side dish, spooning the remaining broth over the celery pieces. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
