Braised Celery
Celery and celery root were developed from the same plant but now they are two distinct varieties. Celery is one of the staples of the kitchen, used to flavor soups, broths, and braises. It is also quite tasty as a vegetable dish and offers lots of crunch in salads. Celery has a powerful flavor, especially the leaves. Use it judiciously when cooking; too much celery flavor can be unpleasant in a broth, for example. Look for fresh, bright stalks when selecting celery. The outer stalks are best used for flavoring and the inner lighter ones for eating. Celery root, also called celeriac, has only a few short stalks and leaves; it is the large round knobby root that is eaten both cooked and raw. Its flavor is mild and sweet. Select smaller, firm, heavy roots that have fresh vibrant leaves. Avoid roots that have brownish, rusty stains or blemishes; these tend to be bitter. Trim the top and bottom of the roots and cut away the tough brown skin. If you are not using it right away, wrap it in a damp cloth to keep it from turning brown.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Remove the tough outer stalks of: 1 head of celery.
Step 2
Trim the root end close to the bottom of the stalks and cut off the leafy tops. Pull off the outer stalks to expose the pale green heart. Cut the group of stalks at the heart in half lengthwise, and then in half again as wedges. Line up all the stalks and cut in half crosswise.
Step 3
Into a heavy pan over medium heat, pour: 2 tablespoons olive oil.
Step 4
Add: 1 small onion, sliced thin, 2 or 3 thyme sprigs.
Step 5
Cook for 5 minutes. Add the celery. Cook for 5 to 7 minutes, until the onions and celery have browned a little. Season with: Salt.
Step 6
Add: 1 cup chicken or beef broth.
Step 7
Bring to a boil. Lower the heat to a simmer. Cover the pan and cook until the celery is tender. The sauce should be thick and coat the celery; if not, uncover the pan, raise the heat, and reduce the liquid as much as needed. Taste for salt and serve.
Variation
Step 8
For a milder dish, blanch the celery for 7 minutes in salted boiling water before browning it with the onions.
