Updated Mar 10, 2017Chatelaine
- 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.
NutritionCalories 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