Spicy Cold Braised Celery Recipes

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.

Steps:

• Whisk together the milk, eggs and 1/2 teaspoon of salt. Stir in the thyme and sage. In a separate bowl, mix the ricotta, Parmesan, pepper and the remaining 1/2 teaspoon of salt and stir in the braised celery.
• Grease a 9-by-12-by-2 1/2-inch pan with 1 teaspoon of butter. Place 6 slices of bread in the bottom and top with 1/2 of the ricotta-Parmesan mixture. Repeat, then finish with a layer of bread spread with the remaining 2 tablespoons of butter. Pour the egg mixture over the top, gently pressing down so it soaks through the bread. Wrap the pan in plastic and refrigerate overnight.
• Preheat the oven to 350 degrees. Remove the plastic from the pan and sprinkle with Cheddar cheese. Put this pan into a large roasting pan on the middle rack in the oven. Pour boiling water into the larger pan to reach halfway up the sides and bake for 50 minutes.
• Remove the smaller pan from the water bath, increase the heat to 400 degrees and bake for 10 minutes, or until the strata is puffy and brown. Let cool and serve.

Steps:

• Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
• Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
• Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
• Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.

Steps:

• Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
• Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

Steps:

• Neatly trim the bottom of each bunch of celery, making it clean and smooth. Cut off the celery bunches about 4 inches from the bottom. Save the leafy portion for other uses.
• Using a swivel-bladed vegetable knife, scrape the outside stalks, rinse well and drain.
• Boil enough water in a pan to cover the celery bases when they are added. Add the celery and simmer 5 minutes. Drain.
• Heat the butter in a skillet large enough to hold the celery bunches compactly in one layer. Sprinkle with onion and add the celery. Sprinkle with salt and pepper and add the broth. Bring to a boil and cover tightly. Simmer until tender, about 15 to 20 minutes.

Steps:

• Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
• Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

Steps:

• Cut the celery into 2-inch lengths. Mix with the salt and 1 teaspoon of the sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
• Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled.

Steps:

• In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside., Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. , Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Boil the celery in lightly salted water for 1 minute. Drain, cool under cold running water and set aside.
• Melt the butter in a large nonstick skillet and saute the scallions for 2 minutes, stirring frequently. Add the broth, coriander seeds, celery seeds and chili-pepper flakes and simmer for 15 minutes. Add the celery and lemon juice. Cover, reduce heat to very low and simmer until the celery is tender, 10 to 12 minutes. If more than 1 cup of broth remains, remove the celery and continue cooking until the broth has reduced. Recombine celery and broth in a flat container, add the salt and refrigerate, covered with tinfoil, for 1 hour.
• Chop 1/2 of the cilantro leaves with the celery leaves and add to the celery. Sprinkle the remaining cilantro on top and serve.