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Best Braised Celery Recipes

Best Braised Celery Recipes

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Braised Celery Shopping Tips

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Braised Celery Cooking Tips

Different vegetables have different cooking times – cook each type separately and then combine.

Recipe Summary

  • 2 large heads celery, outer stalks removed
  • Coarse salt and freshly ground pepper
  • 4 to 6 large sprigs thyme
  • 6 tablespoons unsalted butter, cut into small pieces
  • 2 1/2 cups low-sodium chicken broth
  • 1/4 cup extra-virgin olive oil

Preheat oven to 375 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long. Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper scatter with thyme and dot with butter. Pour in broth and oil.

Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve.

A Simple Recipe for Braised Celery

Celery is so underrated! Besides smearing it with peanut butter and a sprinkling of raisins, I’ve been using in in my green juice and the other day decided to try it braised. Julia Child was a big fan of braised celery…and now so am I. Braising mellows this stalky vegetable and brings out a rich, savory flavor. The cooking broth reduces to a shiny glaze and while the celery tenderly yields to the tines of the fork, it still has a bit of crunch left (nobody wants to eat mush). Serve it alongside a roast this holiday season for a truly lovely and simple dish.

Post updated with new images, health information and instructions on 5/13/2021.

Celery is chock-full of many vitamins and minerals including Vitamin C, Vitamin A, Folate, Vitamin K, and Niacin (or Vitamin B3). The celery that comes in my CSA basket is nothing like its anemic, floppy counterpart that one can purchase in the supermarket. It is deep green, and assertive, both in posture and flavor.


  1. Cut celery into 1-inch slices on the diagonal.
  2. Heat butter in a large skillet over medium heat. Add celery, along with salt and pepper and cook until it starts to become tender.
  3. Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to reduce caramelize a bit.
  4. Taste for seasoning and serve immediately, garnished with reserved chopped leaves.

Simple, earthy and still crisp, this recipe accentuates everything that is fantastic about this vegetable.


If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!

Braised Celery with Crunchy Bread Crumb Topping

Heidi note: do your best to get all the strings out of the celery - or else you will end up with tender celery streaked with strong, stringy fibers.

2 tablespoons unsalted butter, at room temperature

1 head celery (about 1 3/4 pounds)

1 large shallot or 1 small yellow onion, finely minced (about 1/4 cup)

1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried

Coarse salt and freshly ground black pepper

1/4 cup dry white wine or dry white vermouth

1 cup chicken stock, homemade (page 448) or store-bought (hs note: I used a veg. stock)

1/3 cup freshly grated Gruyere, or half Gruyere and half Parmigiano-Reggiano

3 to 4 tablespoons fresh bread crumbs made from day-old rustic white bread

1. Heat the oven to 325 degrees. Using about half the butter, generously butter a large gratin dish or baking dish (9- to 10-by-13- to 14-inch).

2. Washing and trimming the celery: Tear the celery stalks from the head. You should have about 10 or 12 sturdy outer stalks. Stop tearing off the stalks when you reach the shorter, pale, tender stalks, or the heart. Set it aside. Rinse the celery stalks, giving special attention to the inside of the base of each stalk, where dirt tends to lodge. You may need a vegetable scrubber to remove stubborn dirt. Trim off the top part of the stalk where it branches into leaves, and set the tops aside with the heart. Using a small paring knife or vegetable peeler, scrape the outside of each celery stalk to remove the fibrous strings that run its length. Cut the stalks into 3- to 4-inch lengths. Arrange them in a layer in the baking dish. It's fine if the sticks overlap some they will shrink and flatten into a single layer as they braise.

3. The aromatics: Finely chop the reserved celery heart, with the celery tops and leaves. Melt the remaining butter in a medium skillet (IO-inch) over medium-high heat. Add the shallot, thyme, and chopped celery heart and leaves. Season with salt and pepper. Saute, stirring occasionally, until the vegetables are soft and beginning to brown, about 10 minutes. Pour in the wine and simmer until the pan is almost dry, about 3 minutes. Add the stock and simmer until reduced by half, another 6 minutes or so.

4. The braise: Pour the celery-shallot-stock mixture over the celery sticks. Cover with foil and slide into the middle of the oven to braise until the celery has collapsed and feels very tender when prodded with a knife tip, about I hour and 15 minutes.

5. The finish: Remove the celery from the oven, and increase the oven heat to 400 degrees. Sprinkle the cheese and bread crumbs over the celery, and return to the oven until the cheese is melted and the top is crusty and browned, about 10 more minutes. Serve hot
or warm.

Braised Chicken

Braising chicken gives you not only a tasty meal, but is also a good way of ending up with a delicious chicken broth that you can use to cook other chickens, risottos, or as a soup base. For our braised chicken, we use a whole chicken cut up into 8 pieces, plus the backbone for flavor. Bacon fat and bacon pieces add an extra layer of fatty, earthy flavors and leeks and onions give a sweet kick.

After searing the meat, you transfer the pot to the oven for 1 hour. This quick recipe is convenient for a weeknight dinner. While the chicken cooks, you can make rice and salad for a healthy, hearty meal, or use the same oven and time to bake some potatoes and roast some veggies.

Braised Celery With Olives, Pine Nuts and Breadcrumbs

This is a side dish made mostly from ingredients you often find lingering in the fridge: a handful of celery stalks, a forgotten nub of Parmesan, the last few olives in a jar, those remaining two anchovies and leftover broth. A bunch of remains — but they come together beautifully to create a vegetable dish of surprising refinement.

Make Ahead: Every component of this dish can be made ahead and either refrigerated or kept at room temperature (as instructed above). Be sure to bring all components to room temperature before serving.

Storage Notes: Leftover celery, flavored broth and olive relish can be refrigerated, separately, for up to 3 days. The toasted breadcrumbs and pine nuts can be stored in separate containers at room temperature for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


In a 12-inch skillet over medium heat, combine the chicken stock, onion skins, if using, and Parmesan rinds and bring to a simmer. Reduce the heat to low, cover and cook at a gentle simmer until the broth is fragrant and flavorful, about 15 minutes.

While the broth is simmering, line a large plate with a paper towel or clean kitchen towel and place it near the stove. In a small skillet over medium heat, warm 1 1/2 tablespoons of the oil for about 1 minute. Reduce the heat to medium-low, add the panko and cook, stirring constantly with a wooden spoon to prevent burning, until golden brown, about 6 minutes. Transfer to one side of the prepared plate and generously season with salt. Return the skillet to medium-low heat, add 1/2 tablespoon of the oil and the pine nuts, and toast, stirring constantly, until golden brown, about 3 minutes. Lightly season the pine nuts with salt and transfer to the other side of the prepared plate.

Once the broth is flavorful, discard the skins and rinds, and season the broth with a generous pinch of salt and of pepper. Add the celery, adjust the heat so the liquid is at a gentle simmer and cook, uncovered, until the celery is fork-tender but not soft, 10 to 15 minutes.

While the celery is braising, in a small bowl, stir together the olives, garlic, parsley, anchovies, lemon zest, about 1 tablespoon of the lemon juice, the chile flakes, 2 tablespoons of the remaining olive oil and a generous pinch of salt and of pepper until combined. If the olive relish looks dry, add olive oil, 1 tablespoon at a time, until you get the desired consistency.

Once the celery is fork-tender, use a slotted spoon to transfer it to a large plate. Increase the heat to medium and simmer the broth until it is reduced to roughly 1 cup, about 15 minutes. Remove from the heat and leave in the pan to cool.

To serve, arrange the celery stalks in neat rows on a small platter. Drizzle with the reduced broth and spoon the olive mixture over top of the stalks — don’t worry if it doesn’t all fit neatly into the grooves it actually looks better if it spills over. Sprinkle with the toasted pine nuts, followed by a generous shower of the breadcrumbs.

Finish with a pinch of salt and of pepper, along with a generous dusting of grated Parmesan, and serve.

You may substitute with vegetable broth if it's store-bought, simmer with the skins of 2 white onions and the skin of 1 head of garlic.

To make 1/4 cup of breadcrumbs, in a bowl of a food processor, pulse 1 1/2 slices of white bread until finely ground.

Creamy celery gratin

Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.

Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.

Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.


You can cook the celery and nutty crumbs a day ahead, then carry on from step 3 on the day.

Braised Celery With Thyme and White Wine

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it’s roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.

Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds skinless boneless chicken thighs, trimmed of all visible fat and cut into 2-inch pieces
  • Salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • Celery leaves from 1 large bunch
  • 1/2 cup chicken stock
  • 1/2 cup red wine vinegar
  • 1 tablespoon chopped flat-leaf parsley

In a large skillet, heat the oil until shimmering. Season the chicken with salt and pepper add it to the pan in a single layer. Cook over high heat, turning once, until well browned, 8 minutes. Stir in the garlic and cook over moderate heat just until fragrant, 1 minute. Add most of the celery leaves and stir just until wilted, 30 seconds. Add the stock and vinegar and cook, scraping up any bits from the bottom of the pan, until the sauce is reduced to a few tablespoons, 5 to 6 minutes. Add the parsley and the remaining celery leaves and serve.

  1. Heat the oil in a large skillet or sauté pan over high heat.
  2. Season all sides of the ribs with salt and pepper.
  3. Cook them until a rich brown crust develops on the outside.
  4. Remove the ribs and place in a slow cooker.
  5. While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon.
  6. Pour the beer over the short ribs.
  7. Add the broth, carrots, onions, celery, garlic, and bay leaves to the short ribs and set the slow cooker to high.
  8. Cook for 4 hours, until the beef is tender and nearly falling apart.
  9. Discard the bay leaves.
  10. If using gremolata, mix the parsley, garlic, and orange zest.
  11. Serve the beef (along with some of the reduced sauce) over soft polenta or mashed potatoes.
  12. Sprinkle with the gremolata (if using).

Eat This Tip

Step by Step: How to Braise Anything

Any tough cut of meat can be transformed into a delicious dinner through the alchemy of braising. It's a simple three-step process:

Step 1: Sear the meat until brown all over.
Step 2: Deglaze the pan with a flavorful liquid.
Step 3: Add vegetables and stock to cover simmer.

Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.

  • 3 tablespoons vegetable oil
  • 1 lean pot roast, rump, lean chuck, etc., about 2 1/2 to 3 pounds, or use lean stew beef
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion, quartered and thinly sliced
  • 2 carrots, thinly sliced
  • 3 ribs celery, thinly sliced
  • 1 1/2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 packed tablespoon brown sugar, dark or light
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon dried marjoram or savory
  • 1/4 teaspoon dried crumbled rosemary
  • 2 leeks, thinly sliced
  • 1 1/2 pounds potatoes, cut in 1-inch chunks

In a large Dutch oven or casserole, heat the oil over medium heat.

Cut the beef roast into 1-inch pieces, discarding excess fat.

Toss the beef with the flour, 1 teaspoon salt, and the pepper.

Brown the beef in batches in the hot oil, stirring to brown all sides. Set beef aside.

Add the sliced onion, carrot, and celery to the pot and cook, stirring, until onion is slightly softened. Add the beef broth, tomato paste, brown sugar, herbs, and the beef. Bring to a simmer. Cover tightly and put the pot in the oven.

Cook the stew for 2 to 2 1/2 hours, or until the beef is tender.

Add the potatoes and leeks cover and cook for 30 to 40 minutes longer, until the vegetables are tender.

Watch the video: Eating Celery Every Day For A Week Will Do This To Your Body (July 2022).


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