Stewed Celery Recipes

Steps:

• In a large skillet, melt butter over medium. Add garlic and cook, stirring, until lightly browned, about 2 minutes. Add celery and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with salt.

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:

• In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
• Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
• Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

Steps:

• Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
• In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
• While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
• Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
• While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
• Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.

Steps:

• Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.
• Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
• Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.
• Adjust seasoning to taste and keep warm until ready to serve.

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Steps:

• In a large skillet, heat 2 tablespoons of oil over medium heat. Slowly cook and stir onions and celery until golden brown; remove from heat and set aside.
• In the same skillet, heat the remaining 2 tablespoons of oil. Place beef slices in the skillet and heat until well browned. Stir in salt, pepper, soy sauce and water.
• Cover and simmer for 30 to 40 minutes. Return the onion and celery mixture to the skillet and simmer for another 10 minutes.
• In a small bowl, combine the water and cornstarch. Pour the mixture into skillet. Stirring constantly, heat until thickened.

Steps:

• Peel celery and cut in short lengths.
• Bring water to a boil with bouillon. Cook celery 3-5 minutes until tender and liquid is absorbed.
• Sprinkle with soy sauce and turn off heat. Sprinkle with bonito shavings. Let cook in pan.

Steps:

• In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.