HEAD OF CELERY RECIPES

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BRAISED CELERY RECIPE | MARTHA STEWART



Braised Celery Recipe | Martha Stewart image

Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Number Of Ingredients 6

2 large heads celery, outer stalks removed
Coarse salt and freshly ground pepper
4 to 6 large sprigs thyme
6 tablespoons unsalted butter, cut into small pieces
2 1/2 cups low-sodium chicken broth
1/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long. Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper; scatter with thyme and dot with butter. Pour in broth and oil.
  • Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil; remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve.

BRAISED CELERY RECIPE | MARTHA STEWART



Braised Celery Recipe | Martha Stewart image

Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Number Of Ingredients 6

2 large heads celery, outer stalks removed
Coarse salt and freshly ground pepper
4 to 6 large sprigs thyme
6 tablespoons unsalted butter, cut into small pieces
2 1/2 cups low-sodium chicken broth
1/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long. Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper; scatter with thyme and dot with butter. Pour in broth and oil.
  • Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil; remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve.

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