In the world of things that I was putting off ever making and am glad I finally got around to, Braised Celery ranks pretty high on the list. It sounds, and frankly looks, like a truly terrible idea, but it tastes sweet and mild, and is a lovely way to turn celery into something other than a salad topper or kids’ snack. Bittman was right. What do you know? I guess there’s a reason why he’s sold a gazillion books.
Celery – cut into 2″ pieces
- 2 Tbs butter
- 1 C veggie stock
- Pepper (and salt, if needed)
- Parsley if you have it to garnish (otherwise you could chop up some celery leaves, and use those)
Preheat oven to 375. In a stove and oven safe pot, melt the butter then saute the celery for 2 minutes. Add stock and bring to a boil. Bake, uncovered, 15 minutes. Serve warm with a little pepper and garnish.