Braised Celery with Shallots
A guest post from our customer Audrey:
Celery, I think it gets a little bit of a boring wrap. You need it, in everything, but it is mostly used as a base yet never the star. I wanted to bring it out of the mirepoix shadow into the lime light. What better way than with an organic fresh whole bunch. I had this dish at a crazy restaurant in Monterey, California (if you are ever there you must go to Passion Fish). This recipe is pretty simple, you just need good chicken or vegetable stock (I think that will be my next blog). Oh and plenty of salt, celery really needs to be well seasoned, especially since my stock has no salt. Also a skillet that is not non-stick, the sauce just doesn’t coat and thicken properly with a non-stick pan. Finally a little time to coddle the much ignored celery. This side will soon become the star, last night the two of us ate the whole bunch of celery. It makes a great side to most meat dishes and will soon become a go to.
1 bunch celery well cleaned. Leaves trimmed and saved, stalks cut into two inch pieces (Cut on a bias if you’re feeling fancy)
1 small or ½ large shallot minced
2 Tbsps. olive oil
1 ½ cups chicken or vegetable stock
Salt and pepper to taste (about 2 tsps. and 1 tsp respectively)
Add olive oil to a large skillet (large enough celery can sit on bottom in mostly a single layer) place on medium high heat until oil shimmers. Sauté shallots until soft and starting to brown (3-5 minutes) reduce heat to medium, add celery stalks, coat with oil in pan, then add ½ stock (3/4 cup) cover for 5 minutes to get the celery a little steamed. Then remove lid, add salt and pepper to taste. Continue cooking another 8-10 minutes uncovered to reduce stock. As stock reduces and celery begins to become tender and absorb stock add remaining ¾ cup. Cook uncovered until celery is desired doneness. I like tender but still a little bite about 8 minutes more. (Total 16-20 minutes after adding celery).
I hope you acquire a new found love of celery.