Braised Celery With Vermouth Butter Glaze Recipes

BRAISED CELERY

Steps:

• Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
• Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

BRAISED CELERY WITH VERMOUTH-BUTTER GLAZE

Steps:

• Trim celery. Reserve leaves. Separate stalks, rinse, and remove outer fibers with a vegetable peeler. Halve each stalk lengthwise, cut on an angle into 2-inch lengths.
• Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium saute pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 way up the celery pieces). Reduce heat to simmer; cook until celery is tender, but not mushy, 15-20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5-7 minutes. Sprinkle with parsley, adjust seasonings, and serve.
• Glazed celery with parmesan cheese:.
• Follow recipe for Braised Celery above, adjusting oven rack to upper middle position and heating broiler. Transfer glazed celery to ovenproof dish, sprinkle with 1/4 cup Parmesan cheese, and broil until cheese browns, 1-3 minutes.

BRAISED CELERY

Steps:

• Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

BRAISED CELERY WITH THYME AND WHITE WINE

Steps:

• Bring a large pot of heavily salted water to a boil over high, and heat the oven to 400 degrees.
• Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
• Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, herbes de Provence and 1 teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
• Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
• Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired, and sprinkle with fresh celery leaves and parsley. Serve warm.

BRAISED CELERY (IRISH)

Steps:

• Clean celery, cut into one-inch pieces and place in a casserole dish.
• Finely chop bacon and onion and sprinkle over celery along with chopped parsley.
• Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes.

BRAISED CELERY

Steps:

• Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
• Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

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.

BRAISED CELERY

Steps:

• 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.