Braised celery with tarragon
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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.
finely chopped fresh
- 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.
How to make vegetable ribbons
Nutrition (per serving)
- 3 g,
- 9 g,
- 9 g,
- 3 g,
- 470 mg.
- Good source of
- vitamin A