BRAISED CELERY WITH LENTILS AND GARLIC
Pan-searing, then quickly braising celery and garlic in wine and broth turns into a warming meal with the addition of make-ahead marinated lentils. Top it with an egg and add some crusty bread for a surprisingly luxurious, almost all-pantry dish.
Provided by Anna Stockwell
Categories Olive Oil Celery Garlic White Wine Herb Egg Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
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.
SUMMER FRUIT SHRUB
Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened with sugar and time. The base needs to sit overnight, and the shrub, once it's all put together, mellows and changes with more time in the refrigerator. Herbs, peppercorns and vegetables can be added to the basic formula to create endless variations. Other vinegars may be substituted. When in doubt, apple cider vinegar is a good fall back.
Provided by Kim Severson
Categories project
Time P1DT10m
Yield About 1 1/2 cups
Number Of Ingredients 3
Steps:
- Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
- Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
- Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
- To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 49 grams
CELERY SHRUB
Inspired by Dr. Brown's Cel-Ray Soda, a common fixture in delis in NYC, this celery shrub is savory and refreshing to drink with seltzer.
Provided by Michael Dietsch
Number Of Ingredients 3
Steps:
- Wash celery stalks and, if necessary, scrub with a vegetable brush to remove dirt. Cut the stalks into 1-inch pieces.
- Add celery to blender and cover with about ½ cup water.
- Start the blender on low, and as the celery starts to get chopped up, turn the speed up to purée. If, after about 30 seconds, the mixture is still very thick and chunky, add a little more water.
- Place a fine-mesh strainer over a bowl. Line with a piece of cheesecloth if desired. Pour the celery mixture through the strainer. Press or squeeze the celery puree to express the juice into the bowl.
- Pour celery juice into a sanitized jar. Add sugar and cider vinegar. Cap the jar and shake to combine. Refrigerate, shaking well every other day or so to dissolve sugar.
PERSIAN CELERY STEW WITH MUSHROOMS (KHORESH-E KARAFS)
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Provided by Najmieh Batmanglij
Categories Dinner Stew Celery Mushroom Vegetarian Vegan Spring Winter Wheat/Gluten-Free Peanut Free Soy Free Dairy Free Tree Nut Free
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.
- Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
- Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.
- Adjust seasoning to taste and keep warm until ready to serve.
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- In a saucepan, gently cook the vinegar with the white sugar and salt until both are fully dissolved. Be extra careful to not boil the vinegar. Remove from the heat and reserve the mixture in the refrigerator until it is completely cooled.
- Using a juicer or blender, juice one bunch of fresh celery. Strain the juice through a fine sieve to remove any residual particles or fibers.
- Combine the reserved sugar/vinegar mixture with the fresh celery juice in a resealable bottle or Mason jar. Shake to incorporate. The shrub will remain vibrant for 1-1.5 weeks if stored in the refrigerator.
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