Braised Celery ๐Ÿ˜‹

Week 23

When you think โ€œceleryโ€ you probably think of it as an ingredient in other recipes โ€“ or notice itโ€™s usually left over in a veggie platter.

This recipe will definitely have you rethinking celery because itโ€™s a serious flavor bomb!

A couple of tips: the quality of the broth plays a big role in the flavor of this recipe. If you have homemade broth, itโ€™s definitely worth using. 

Beef broth is the classic braising liquid for this recipe, but feel free to experiment!

Amazing Braised Celery 

(serves 4) 

  • 8 stalks of celery, rinsed and trimmed
  • 1 Tbsp grass-fed butter
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • ยฝ cup (120 ml) beef or vegetable broth

If the outer stalks of your celery are tough or fibrous, peel them with a vegetable peeler. Then, slice the stalks diagonally into 1-inch pieces.

Melt the butter in a medium saute pan over medium heat. Add the celery, salt, and pepper and cook until it begins to soften (about 5 minutes). 

Add the broth. Stir, cover, and reduce heat to low. Let cook for about 5 minutes, until the celery is tender but before it turns mushy. Remove the cover and let cook another 5-7 minutes so that the broth can reduce into a glaze.

Serve and enjoy!