📝 About This Recipe
Often relegated to a mere aromatic base or a crunchy snack, celery is transformed into a luxurious, melt-in-your-mouth delicacy through the gentle art of braising. This classic French-inspired dish coaxes out the vegetable's hidden sweetness, replacing its raw bite with a silky texture and a deep, savory complexity. Bathed in a rich reduction of dry white wine and golden chicken stock, these celery hearts become a sophisticated side dish that will forever change how you view this humble garden staple.
🥗 Ingredients
The Celery
- 3 large heads Celery Hearts (trimmed, with outer stalks removed to reach the pale yellow-green center)
Braising Liquid & Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Shallot (finely minced)
- 2 cloves Garlic (smashed and peeled)
- 1/2 cup Dry White Wine (such as Chardonnay or Sauvignon Blanc)
- 1.5 cups Chicken Stock (low sodium, or use vegetable stock for vegetarian option)
- 4 sprigs Fresh Thyme (whole)
- 1 piece Bay Leaf (dried)
Seasoning & Finishing
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped for garnish)
- 1/4 cup Celery Leaves (reserved from the heart for garnish)
👨🍳 Instructions
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1
Prepare the celery by removing the tough, dark green outer stalks until you reach the tender, pale green 'hearts'. Trim the root end slightly, keeping it intact so the stalks stay attached, and cut the tops so each heart is about 6-7 inches long.
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2
Slice each celery heart lengthwise into halves or quarters depending on thickness. Rinse thoroughly under cold water to ensure no grit is trapped between the stalks.
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3
In a large, heavy-bottomed skillet or sauté pan (with a tight-fitting lid), melt the butter over medium heat until it begins to foam.
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4
Add the celery hearts to the pan in a single layer, cut-side down. Sear them for 3-4 minutes without moving them until they develop a light golden-brown caramelization.
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5
Flip the celery hearts over. Scatter the minced shallots and smashed garlic cloves into the spaces between the celery. Cook for another 2 minutes until the shallots are translucent and fragrant.
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6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which should take about 3 minutes.
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7
Add the chicken stock, thyme sprigs, and bay leaf. The liquid should come about halfway up the sides of the celery. Season with salt and cracked black pepper.
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8
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan tightly with a lid.
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9
Braise the celery for 25-30 minutes. Check halfway through to ensure the liquid hasn't evaporated completely; add a splash of stock if needed.
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10
Test for doneness by piercing the root end with a paring knife; it should slide in with zero resistance, like room-temperature butter.
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11
Remove the lid and transfer the celery hearts carefully to a warm serving platter, leaving the liquid in the pan. Discard the thyme sprigs, garlic, and bay leaf.
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12
Increase the heat to medium-high and boil the remaining liquid for 4-5 minutes until it reduces to a syrupy, glossy glaze.
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13
Stir in the lemon juice and a final knob of butter (optional) for extra shine. Taste and adjust seasoning.
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14
Pour the reduced glaze over the celery hearts. Garnish generously with chopped parsley and the reserved tender celery leaves.
💡 Chef's Tips
Don't discard the outer stalks; save them for your next batch of mirepoix or soup stock. If the celery feels particularly fibrous, use a vegetable peeler to lightly shave the back of the largest stalks before braising. To ensure even cooking, try to select celery hearts of a similar size or trim them to match. For a vegan version, substitute the butter with a high-quality olive oil and use a flavorful vegetable broth. Avoid over-reducing the sauce at the end; you want a glaze that coats the spoon, not a thick paste.
🍽️ Serving Suggestions
Pair with a roasted chicken or pan-seared scallops to let the delicate flavors shine. Serve alongside a creamy risotto or buttery mashed potatoes to soak up the braising jus. A crisp, chilled glass of the same Chardonnay used in the recipe makes an excellent beverage pairing. For a rustic touch, top with a handful of toasted breadcrumbs or grated Parmesan cheese just before serving. This dish is equally delicious served warm or at room temperature as part of a vegetable antipasto spread.