Braised Celery With Lentils And Garlic Recipes

BRAISED CELERY WITH LENTILS AND GARLIC

Steps:

• Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
• Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

BRAISED LENTILS

Steps:

• Pre-Cooking Lentils.
• 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
• 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
• Braising Lentils.
• 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
• 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
• 3. Add wine to deglaze, scraping any crispy brown bits.
• 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
• 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.

BRAISED LENTILS WITH GARLIC SAUSAGE

Steps:

• Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
• Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
• Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

BRAISED LENTILS

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

BRAISED AND GRATINéED CELERY

Steps:

• Trim the tops of the celery and separate the stalks. Lightly peel the stalks to remove the strings. Cut the stalks into lengths of about 3 inches. Drop into 2 to 3 quarts of rapidly boiling water and, 2 minutes after the water returns to a boil, drain and set aside.
• Preheat the oven to 400 degrees. Put the onion in a saucepan with the butter and sauté over medium heat until translucent but not browned. Add the pancetta, stir and sauté for about 1 minute. Add the celery, a light sprinkling of salt and pepper and sauté for 5 minutes, turning the celery from time to time.
• Add the broth, cover the pan and cook at a gentle simmer until the celery is tender at the pricking of a fork.
• Arrange the cooked celery in a baking dish with the inner sides of the stalks facing up. Spoon the sautéed onion and pancetta over the celery, then add the grated cheese. Place the dish on the uppermost rack of the oven and bake for 6 to 8 minutes, or until the cheese has formed a slight crust. Allow to settle for a few minutes, then serve.

CREAMY FRENCH LENTILS WITH CELERY ROOT AND GARLIC

Steps:

• In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
• Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
• Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.