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I usually have celery in my refrigerator, since I use it all the time when making soups and stews. But, I knew there had to be a way to elevate celery into something new. This Whole30 Braised Celery is a little spicy, a little tangy, a little herby, and a complete transformation of this humble vegetable into a stunning side dish.
Celery isn’t just for kids snacks!
Or crazy, random Portlandia skits.
Celery is definitely one of the most overlooked vegetables. I don’t think any of us have thought, “hey, I’m really craving some celery today.” No. That doesn’t happen. It’s too bad, though, ’cause celery is one of the most flavorful vegetables out there.
Cooking celery fixes one of its most objectionable qualities, its texture. When raw, celery is crunchy and stringy, and can be somewhat astringent. When cooked, celery transforms into a silkier, smoother vegetable with a much more tender texture. If you think you don’t like celery, try it again for the first time. Cooked celery is in an entirely different world of flavor than the raw stuff. Trust me.
Farmers Market Ingredients
Celery
The celery you’ll see at the farmers market will be juicier and less stringy than the stuff you see at the grocery store. Flavorful celery will feel heavy for its size due to that high water content. Additionally, look for whole heads of celery with firm stalks. And avoid celery with yellow or brown spots, or anything that feels mushy; these celery stalks are way past their prime.
Celery leaves have a delicate flavor reminiscent of the stalks. If your celery has a ton of leaves, these can be saved and used as a substitute for parsley and cilantro.
Truffle Salt
Truffle salt is one of my favorite ways to add umami into a dish without any added effort. I find that it’s a relatively affordable way to incorporate truffle flavor into your cooking; it’s a fun little mini-splurge. Truffle salt is more expensive than iodized salt, to be sure, but it’s nowhere near the price of fresh truffles.
While I am still currently working through a jar of this truffle salt from Truffle Shuffle SF that I got from a cooking class, I can also recommend this truffle salt from Amazon, which is more widely available. You can always just substitute with kosher salt if that’s what you have in your pantry.
Tips and Tricks
The flavors in this braised celery can be easily switched up. If you don’t like acidity as much as I do, swap out the vinegar/water mixture for chicken stock. You’ll still be imparting flavor, but you won’t have the sourness.
You can also easily swap out different spices and herbs! Try using oregano and cilantro instead of bay leaves for a more Latin American twist. Or use Herbes de Provence for a trip to the French countryside. The world is your oyster here!
Serving Suggestions
Whole30 Braised Celery is a great side dish for any family style meal. Serve it alongside a beautiful steak (psst, the best guide to searing steak can be found here). Or serve it with crispy chicken thighs. Whichever main protein you and your family will enjoy is perfect for some braised celery on the side.
What about the leftovers?
Leftover Whole30 Braised Celery can be kept in an airtight container in the refrigerator for up to one week. Alternatively, it can be stored in the freezer for up to three months.
Braised celery is perfect for leftover makeovers. You can use braised celery as a replacement for raw celery in any cooked dish. You’ll just be starting with more flavor. Try it out in my Instant Pot Chicken and Wild Rice Soup.
Whole30 Braised Celery
This Whole30 Braised Celery is a little spicy, a little tangy, a little herby, and a complete transformation of this humble vegetable into a stunning side dish.
Ingredients
- 1 head celery (approximately 10-12 stalks)
- 1/4 cup ghee
- 1/3 cup water
- 2 tbsp champagne vinegar
- 1/2 tsp truffle salt
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried thyme
- 1 dried bay leaf
Instructions
- Preheat oven to 350°F.
- Separate each of the individual stalks of celery and thoroughly wash off any dirt. Don't worry about drying the celery, it won't affect the outcome of the recipe.
- Trim the ends of the celery stalks, reserving the leafy tops. Cut each stalk in half or thirds.
- If your ghee is cold and solid, melt the ghee gently over the stove or in the microwave. Toss the cut celery stalks in the ghee so they are fully coated.
- Line a sheet pan with aluminum foil. Spread out the celery stalks in a single layer.
- Mix together the water, vinegar, salt, red pepper flakes, thyme, and bay leaf. Pour this mixture over the celery stalks.
- Cover the sheet pan with foil and roll the edges together to make a large foil packet.
- Place sheet pan in the preheated oven for 1 ½ hours, or until the celery turns soft and silky. Discard bay leaf and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 155mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
