Braised celery with tarragon

Prep 15 min
Total 40 min
Serves 4

This article has not been rated yet.


1 head
3 tbsp
butter, divided
1/2 cup
1 cup
low-sodium chicken broth
1/8 tsp
2 tbsp
finely chopped fresh tarragon leaves
1 tbsp
1 tbsp


  • 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.



Calories 127, Protein 3 g, Carbohydrates 9 g, Fat 9 g, Fibre 3 g, Sodium 470 mg. Good source of vitamin A

How to make vegetable ribbons

Recipe Collections
Latest Recipes