Braised Celery

Celery has never been one of my favorite vegetables. On a scale of 1-10, 10 being vegetables I love and 1 being vegetables I really dislike, it’s probably a 3. I’ll eat it, but I don’t make any efforts to include it in my cooking. Nevertheless, I had a bunch of celery that’s been kicking it in the crisper drawer for a couple of weeks. And I don’t like throwing out food. I resolved to make a celery recipe.

I read about braised celery somewhere. It sounded exotic enough to pique my interest. I took a glance at The Flavor Bible, because I don’t cook celery and I didn’t know what flavorsĀ  pair well with it. And I consulted How to Cook Everything Vegetarian because Mr. Bittman really does know how to cook everything and he’s never let me down.

Voila, braised celery with mustard glaze:

  • 1 bunch of celery
  • 1 small onion, diced
  • 1/2 cup vegetable broth
  • 1 bay leaf
  • 1 heaping teaspoon dijon mustard
  • olive oil
  • freshly cracked pepper

  1. Trim the leaves off the celery. Reserve some for garnish. Peel the strings from the stalks using a vegetable peeler or paring knife. Chop into 2-3 inch sections.
  2. Heat a large skillet over medium-high heat. Film the pan with oil. Add the onions and saute for a couple of minutes. Add the celery, continue to saute for 4-5 minutes.
  3. Add the vegetable broth, bay leaf, and pepper to taste. Allow broth to start to bubble, then reduce heat to low and cover.
  4. Simmer the celery for 15-20 minutes. Check the liquid level and add more water or broth if needed. Add in any leaves not being used for garnish. Cover and simmer for another 15-20 minutes.
  5. Uncover, discard the bay leaf and stir in the mustard. Return heat to medium-high. Cook for a minute or two to allow the liquid to reduce to a thick glaze. Garnish and serve.

(Serves 2 as a meal, 4 as a side)

The celery should be half-submerged in the cooking liquid. Add more liquid if it looks like it needs it. 1/4 cup of white wine would be a lovely addition. Sadly, I did not have any sitting around.

Also, I cheated and did not use actual vegetable broth. I used part of an Edward and Sons Not Chick’n Bouillon Cube. They’re gluten-free and vegan and much easier to store than broth.

After all the celery trash-talking above, I must say, we scarfed this down. The celery was very tender. Whoever thought up peeling celery should win a prize. The strings are pretty much my main issue with celery. Just get rid of them! Problem solved. The mustard added a nice tang, but it wasn’t overpowering. I might actually eat more celery now.

This recipe is shared at Slightly Indulgent Tuesday, Seasonal Sunday and Full Plate Thursday.

Looking for More Gluten-Free Vegetarian Recipes?

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  1. zuzupetals says:

    I agree, braised celery is great stuff. I made it once years ago; you’ve inspired me to make it again. Thanks!

  2. That sounds awesome.

  3. I am totally going to have to try this! Thank you so much for sharing this super easy recipe!

  4. Somehow you knew the only vegetable left over from the Derby Day vegetable platter was celery? I do LOVE celery and the mustard will be an interesting twist.

  5. Thank you ladies, I hope you all enjoy it.

  6. Lovely pictures of an elegant looking dish!

  7. Hi Kalinda,
    I just love Celery and your recipe looks awesome. What a wonderful side dish. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  8. I have never had braised celery, but this has me intrigued. Celery is one of those vegetables that is always in my crisper, but it’s only really either eaten raw or used in things like soups or when mirepoix is needed. Since I’m limited on veggies because of an elimination diet I’m doing (but I can do celery), this sounds like something I need to make!

  9. @Miriam and Miz Helen: Thank you!

    @Alta: I hope you try it. It’s fantastic.

  10. I’m going to try this, my hubby doesn’t like celery(bet it is the strings).

  11. Jenny R says:

    I always hated celery b/c of the strings too and I learned the peeling trick about a year ago and I eat it all the time now. I always liked the flavor but not the horrible horrible strings!!
    I am looking forward to making this.

  12. Just cooked this recipe. Who knew that celery could taste so good without peanut butter! Easy and quick to prepare, easy and quick to eat. This is a keeper and the recipe is so easy I’ve already memorized it. Thanks bunches!

  13. It’s funny how many people have issues with the strings.

    Pat for a second you had me wondering: “What is she cooking with peanut butter and celery?” Ha! I’m glad to hear you the liked the recipe.

  14. loved this
    will always cook my celery this way
    even my daughter loved it she came for dinner
    thankyou a boring vege given new life

  15. I’m glad to hear of more converts.

  16. Sheindal says:

    Probably obvious, but if you have room in the freezer for them, keep the stringy bits to add to boiling water for stock. (Carrot ends, leek greens, courgette, celeriac peel etc also great for storing this way till you need to make a stock.) After simmering for a while strain the water before using for soups etc.

    And after all that, the cooked veg waste can go on the compost heap, assuming you have one!

  17. Made this tonight. It was delicious! My husband commented twice about how great it was, and therefore it will likely be a regular in the meal rotation. I love that it is so easy and simple. Thanks for a great recipe! And you have really nice nails! :)

    • Nice! And thank you. I took up climbing so I have to keep them short now, and it makes me sad. They were looking rather nice in that photo though.

  18. I’ve never even heard of such a thing as braised celery! Can’t wait to try it!

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