Braised celery with tarragon

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15 min


40 min



Braised celery with tarragon

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.


  • 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


  • 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)

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