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Savory Braised Celery

Apr 5, 2020

Celery is one of those kitchen and restaurant staples that we all take for granted. As a child I remember creating peanut butter boats by filling the center with creamy peanut butter—a quick, healthful snack I could make on my own. As an adult I’ve enjoyed the tall stalks, leaves and all, as a stirrer and accompaniment to the occasional Sunday brunch Bloody Mary. When I studied cooking in France, I learned that celery plays a supporting role as the flavorful bedrock of their cuisine, mingled with carrots, onions and butter as a Mirepoix—it is a recipe staple.

Mostly, I think of celery as the heart of Thanksgiving where it appears in a myriad of savory dishes, including stuffing, dressing and soups. The flavors of Thanksgiving were the first tastes I craved when our family self-quarantined to help flatten the curve. Perhaps, it’s because those aromas and flavors, those taste memories, will always be mingled with feelings of peace, happiness and safety—Thanksgiving has always been a time when I’m surrounded by family, in a happily busy kitchen or huddled closely by a toasty fire with a homemade spiced apple cider in hand.

This dish is well worth the effort, and you’ll have most ingredients on hand. I like to serve it with a simple baked chicken breast atop, or crispy-skin wild salmon. It was such a hit with my family that I’ve been making it again, and again with a variety of accompaniments.

Yield: Serves 6

Recipe Ingredients

Sea salt, plus 1 teaspoon for sauce

2 heads of celery, tough strings removed, cut into 3-inch pieces, reserve leaves for garnish

1 ½ cups vegetable stock

¾ cups dry white wine

½ cup extra virgin olive oil

2 shallots, peeled and sliced

12 bay leaves

1 teaspoon dried thyme

6 fresh thyme sprigs

4 garlic cloves, peeled, sliced

2 tablespoons whole black peppercorns

1 tablespoon dried Herbes de Provence

½ teaspoon dried parsley

6 tablespoons unsalted butter, diced

Recipe Instructions

Bring a pot of heavily salted water to a boil, and heat the oven to 400°F.

Add the celery segments to the boiling water and cook just until slightly softened, about two minutes.

Using a slotted spoon, transfer the blanched celery to a large glass baking dish and arrange in an even layer. Top with vegetable stock, wine and olive oil. Add the shallots, bay leaves, dried thyme, thyme sprigs, and garlic. Sprinkle the peppercorns, Herbes de Provence, dried parsley, and 1 teaspoon of salt over the top. Distribute butter and cover with aluminum foil.

Bake in the oven until the celery is tender, about 45 minutes. Using a slotted spoon, transfer the braised celery to a serving platter and cover.

Transfer the remaining liquid to a medium saucepan and boil over medium high heat until reduced by half, about 10 minutes. Pour the reduced sauce, through a strainer, over the celery.

You can serve as is or top with chicken breast, and garnish with celery leaves.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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