Braised Celery
If you’ve ever tossed out celery then this recipe is for you! Braised celery is a simple and delicious way to use up celery that might otherwise go to waste.
If you’ve ever been annoyed by recipes that need just one stalk of celery, leaving the rest of the bunch to languish in your vegetable crisper, then this recipe for braised celery is for you. Haven’t we all been there? I always think I’ll make stock, but most of the time the sad celery gets tossed out. It’s a such a shame considering how much I depend on celery for recipes and, until recently, I never thought celery could be the star of its own show. It’s always played the sidekick or best friend in my recipes – it’s never the leading lady.
Poor, celery. Always a bridesmaid, never a bride.
All this changed a few weeks ago after I snagged a pristine copy of Molly Steven’s All About Braising at our local used bookstore. The book has won all sorts of recognition, including the coveted James Beard Award, and for good reason; it’s the quintessential “how-to” for braising and a must-read for anyone who loves the art of slow-cooking. As I flipped through the pages one recipe jumped off the page and grabbed my attention: braised celery.
The recipe is the answer to my celery dilemma and, it turns out, the answer is simple. Some garlic, shallot, and white wine along with crispy bread crumbs and gruyere cheese are all you need to take your celery from D-list celebrity to matinee idol.
When left to slow-cook in the oven celery turns from a crispy bitter green into a tender, savory side dish. Topped with some breadcrumbs and nutty gruyere cheese it shines as a comforting gratin and pairs well with a meaty main dish – think pan-seared steak or pork chops.
So, tuck this gem away and the next time you have some celery hanging around give it a try and let it be the headliner of your dinner. Trust me, you can count on it to carry the show.
- Cooking spray
- 1 head of celery
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 teaspoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup dry white wine (sauvignon blanc or chardonnay works well)
- 1 cup chicken stock
- ⅓ cup grated gruyere cheese or parmesan (or combo of both)
- ¼ cup bread crumbs (see note)
- Preheat the oven to 325 degrees. Spray a small gratin dish with cooking spray.
- Remove the outer stalks from the bunch of celery. Clean the stalks under running water. Remove their leafy tops and set aside. Set the celery heart aside, too. Using a vegetable peeler, peel off the fibrous outer layer of each stalk and then cut the celery stalks into thirds and place them in the gratin dish.
- Finely chop the celery heart and celery tops. In a medium pan, melt the butter over medium heat. Add the shallot, thyme, chopped celery heart and tops, and the salt and pepper. Let them cook in the butter until they start to soften about 10 minutes, or so. Add the white wine and bring it to a strong simmer until most of it evaporates before adding the chicken stock. Continue to simmer until the chicken stock has reduced by half. Pour this mixture over the celery stalks in the gratin dish and cover with foil.
- Place the gratin dish in the oven for about an hour or until the celery has softened and is very tender.
- Remove it from the oven and turn the oven to broil. Top the celery with the bread crumbs and cheese. Place the dish under the broil until the breadcrumbs are toasted and browned, about 2 minutes.
The post Braised Celery appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2016/02/braised-celery.html
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