BRAISED CELERY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.
BRAISED CELERY
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 Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 6
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.
CHILLI & TANGERINE BRAISED LENTILS
Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing
Provided by Maria Elia
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.
- Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.
Nutrition Facts : Calories 269 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.49 milligram of sodium
BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
BRAISED LENTILS WITH GARLIC SAUSAGE
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
- Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
- Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY FRENCH LENTILS WITH CELERY ROOT AND GARLIC
This is a wonderful way to use celery root! It is based on the recipe of the same name from The Complete Vegan Cookbook.
Provided by PDX Meems
Categories Lentil
Time 55m
Yield 4 main dish servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
- Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
- Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.
Nutrition Facts : Calories 269.6, Fat 3.4, SaturatedFat 0.5, Sodium 145.4, Carbohydrate 44.4, Fiber 7.5, Sugar 6.2, Protein 17.4
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- Break the celery into individual stalks. Chop off the leafy tops and put to one side. Chop each stalk into 2–3" (5–6 cm) lengths, destringing the celery as you go. Peel and finely chop the garlic.
- Over a low heat on the stove top, melt the butter in a shallow casserole dish, or lidded saute pan. Add the olive oil. Fry the celery pieces for a few minutes. Then add the garlic and cook for a further couple of minutes. The celery should be starting to turn translucent.
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