Mexican Braised Celery Food

BRAISED CELERY

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.

BRAISED CELERY

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.

BRAISED CELERY WITH LENTILS AND GARLIC

Steps:

• Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
• Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

BRAISED CELERY

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.

MEXICAN BRAISED CELERY

Steps:

• De-string celery and cut into 2 inch lengths. Place in a single layer o na large skillet.
• Add tomatoes with juice (breaking up large pieces), garlic and cumin. Bring to a boil over high heat. Reduce to low and simmer, covered for 10 minutes.
• Combine corn, bell pepper, onion and jalapeno in small bowl. Sprinkle evenly over celery mixture. Simmer, covered 10 to 12 minutes until celery is tender, stirring once.
• Serve in shallow bowls, sprinkle with cilantro before serving!

FREEZING CELERY

Steps:

• Wash and trim and cut stalks to 1 inch long.
• Lay in a single layer of chopped pieces on cookie sheets and place them in the freezer.
• When fully frozen (12 to 24 hours) portion them into suitable containers and freeze. Leave no headspace.
• Will keep for 10 to 12 months.
• Add frozen celery directly to dishes while cooking.

MUSTARD-SOY BRAISED PORK CHOPS WITH CELERY

Steps:

• Season the pork chops with very little salt and considerably more black pepper, and sear in a medium saute pan over medium high heat for 2 minutes per side.
• In a bowl or measuring cup, whisk the soy sauce, mustard, chili-garlic paste, oyster sauce, sesame oil, and salted black beans into the vegetable stock.
• Pour the seasoned stock into the pan with the seared pork chops, bring to a low boil and lower the temperature to as low as the stove will allow.
• Add the celery and simmer for 1 hour.
• Serve in a bowl with plain white or brown rice.

BRAISED CELERY

Steps:

• Clean and chop celery into 1 inch pieces.
• Blanch the celery for 1 minute in boiling salted water.
• Drain and place in a buttered casserole with the butter and good grinding of pepper.
• Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
• Cover and bake at 325F for 1 hour.