Braised Celery With Vermouth-Butter Glaze

środa, 12 lutego 2014

Braised Celery With Vermouth-Butter Glaze

Time: 45 mins


  • 1/2 cup dry vermouth
  • 3 tablespoons unsalted butter, small pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon black pepper
  • 1 head celery
  • 2 tablespoons celery leaves, minced
  • 2 tablespoons fresh parsley, minced
  • 1/4 cup parmesan cheese (optional)


  • 1 Trim celery. Reserve leaves. Separate stalks, rinse, and remove outer fibers with a vegetable peeler. Halve each stalk lengthwise, cut on an angle into 2-inch lengths.
  • 2 Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium saute pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 way up the celery pieces). Reduce heat to simmer; cook until celery is tender, but not mushy, 15-20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5-7 minutes. Sprinkle with parsley, adjust seasonings, and serve.
  • 3 Glazed celery with parmesan cheese:.
  • 4 Follow recipe for Braised Celery above, adjusting oven rack to upper middle position and heating broiler. Transfer glazed celery to ovenproof dish, sprinkle with 1/4 cup Parmesan cheese, and broil until cheese browns, 1-3 minutes.

0 komentarze :

Prześlij komentarz