Prep 15 mins
Cook 30 mins
From Cook's Illustrated, this is a tasty side dish. I usually add less liquid (water) as it is a little too watery for us.
- 1⁄2 cup dry vermouth
- 3 tablespoons unsalted butter, small pieces
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon black pepper
- 1 head celery
- 2 tablespoons celery leaves, minced
- 2 tablespoons fresh parsley, minced
- 1⁄4 cup parmesan cheese (optional)
- Trim celery. Reserve leaves. Separate stalks, rinse, and remove outer fibers with a vegetable peeler. Halve each stalk lengthwise, cut on an angle into 2-inch lengths.
- Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium saute pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 way up the celery pieces). Reduce heat to simmer; cook until celery is tender, but not mushy, 15-20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5-7 minutes. Sprinkle with parsley, adjust seasonings, and serve.
- Glazed celery with parmesan cheese:.
- Follow recipe for Braised Celery above, adjusting oven rack to upper middle position and heating broiler. Transfer glazed celery to ovenproof dish, sprinkle with 1/4 cup Parmesan cheese, and broil until cheese browns, 1-3 minutes.
I was really not sure what to expect with this dish but I really enjoyed it. Celery and Vermouth are wonderful together! I would use less water next time (I missed it in your notes) but otherwise it was perfect. I added a splash of Vermouth during the last simmer. Thanks lazyme!