Braised celery with tarragon
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- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
Photo, Roberto Caruso.
What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.
Ingredients
1 head celery
3 tbsp butter, divided
1/2 cup white wine
1 cup low-sodium chicken broth
1/8 tsp salt
2 tbsp finely chopped fresh tarragon leaves
1 tbsp lemon zest
1 tbsp lemon juice
Instructions
SLICE each celery stalk diagonally in two. Chop and reserve any leaves from the tops of the celery stalks.
MELT 2 tbsp butter in an extra-large pan over medium-high. Stir in celery until coated. Stir in wine. Boil, 3 min. Add chicken broth and salt. Season with fresh pepper. Boil, then reduce heat to medium-low and simmer, covered, until celery is tender and mixture is saucy, about 20 min.
STIR in tarragon, remaining 1 tbsp butter and lemon zest and juice. Transfer celery and sauce to a platter and sprinkle with reserved torn celery leaves.
Kitchen tip: Never throw away celery leaves! Trim, wash and use like any other fresh green herb. They bring a refreshing, slightly peppery flavour to soups, pesto and grain salads or our Braised Celery with Tarragon.
Nutrition (per serving)
Calories 127, Protein 3g, Carbohydrates 9g, Fat 9g, Fibre 3g, Sodium 470mg.
Good source of vitamin A.