Braised Celery With Thyme and White Wine

Name: Braised Celery With Thyme and White Wine
Total time: 1 h 15 min
Yield: 6 to 8 servings
Cuisine: french
Ingredients: Kosher salt; 2 heads fresh celery (about 2 pounds); 1 1/2 cups chicken stock or vegetable stock; 3/4 cup dry white wine; 1/2 cup extra-virgin olive oil; 2 medium shallots, peeled and thinly sliced into rounds; 12 fresh bay leaves; 8 fresh thyme sprigs; 4 garlic cloves, peeled and thinly sliced; 2 tablespoons whole black peppercorns; 1 tablespoon dried herbes de Provence; 6 tablespoons unsalted butter (3/4 stick), diced; Small sprigs of fresh parsley or finely chopped parsley leaves, for garnish

By Alexa Weibel

Total Time: 1¼ hours
Rating: 4(327)
Comments: Read comments

Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it’s roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.

Featured in: The Heart of Thanksgiving

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Ingredients

Yield:6 to 8 servings

Kosher salt
2heads fresh celery (about 2 pounds)
1½cups chicken stock or vegetable stock
¾cup dry white wine
½cup extra-virgin olive oil
2medium shallots, peeled and thinly sliced into rounds
12fresh bay leaves
8fresh thyme sprigs
4garlic cloves, peeled and thinly sliced
2tablespoons whole black peppercorns
1tablespoon dried herbes de Provence
6tablespoons unsalted butter (¾ stick), diced
Small sprigs of fresh parsley or finely chopped parsley leaves, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of heavily salted water to a boil over high, and heat the oven to 400 degrees.
Step 2
Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
Step 3
Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, herbes de Provence and 1 teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
Step 4
Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
Step 5
Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired, and sprinkle with fresh celery leaves and parsley. Serve warm.

Ratings

4 out of 5

327 user ratings

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Comments

STARK NAKED HEALTH5 years ago

As a French woman medical doctor I cook to stay healthy. The first measure is to not add salt when cooking vegetables, especially when you prepare celery. Celery is a natural diuretic extremely efficient to maintain a healthy mineral balance. Do not use heavily salted water. Do not reduce a salty sauce, this is the way to increase your blood pressure and inhibit the diuretic effect of celery. I have very similar recipes, as I eat celery every week on my normal plan. add salt to taste at the end

Sarah Eats5 years ago

@Stu Kosher salt is far less salty than table salt, I wouldn't recommend substituting one for the other.

Stu5 years ago

I'm more than a little skeptical when the very first ingredient in a recipe is salt. Kosher salt, no less. Must it be kosher? Can I substitute regular table salt instead? Some specific guidance would be much appreciated. Should the water be like the ocean, the Great Salt Lake, pickling brine or pasta cooking water (1 tblsp/gal.)? My cardiologist warned me of days like this.

Keith The Brof3 months ago

I have to say, I made this for a friend's Thanksgiving dinner and was a bit leery. Like how good can celery be? It turned out it was voted the best dish of the night by the attending friends. It was so unique in texture, flavor and savoriness. It's a bit of work but liked enough to make it again.

Brianne4 months ago

@stu — I was confused by the kosher salt distinction, too. It turns out many recipe writers cook with Diamond Kosher Salt. Deb of Smitten Kitchen explains here: https://smittenkitchen.com/2010/06/not-all-salts-are-created-equally/ Deb advises: If you have a different kind of salt (other than Diamond Kosher Salt), use half the amount of salt to start. I did finally locate Diamond Kosher Salt. That first box has lasted years. It was worth it to nix the wonder and worry.

zoz1 year ago

I must disagree with those who say this dish is tasteless. I've made it three times, the second two adjusting to make it my own. One thing I would never alter is the sauce. Sacre bleu, that is some good sauce! I have made this with Napa Cabbage (shredded) + celery and with Napa Cabbage and sliced onion + scallions (out of shallots) and even added some sliced smoked sausage the last time, and all have been stellar, in my opinion. Ignore this recipe at your own risk!

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