Oven-Braised Celery

You can cook celery using the basic braise-and-glaze method but, because it’s more fibrous than most other vegetables, it benefits from slightly longer cooking in somewhat more liquid. Cooked this way, celery becomes downright tender and mild. Other vegetables you can use: fennel, which takes quite well to this treatment, and celeriac.

11/2 pounds celery, more or less, trimmed

2 tablespoons extra virgin olive oil or butter

Salt and freshly ground black pepper

1 cup any stock or water

Chopped fresh parsley or dill leaves for garnish

• Heat the oven to 375 F. Cut the celery into pieces about 2 inches long. Put the oil or butter in a large, deep ovenproof skillet or flameproof gratin dish over medium heat. When the oil is hot or the butter is melted, add the celery and cook, stirring occasionally, for about 2 minutes.
• Sprinkle with salt and pepper and add the stock; bring to a boil and put in the oven.
• Cook until the celery is very tender, about 15 minutes.
• If much liquid remains, cook a little longer (in the unlikely event that it dries out before the celery becomes tender, add a little more liquid). Garnish with the herb and serve hot or warm.

Braised Celery with Tomato, Olives, and Capers
• . In Step 1, add 2 tablespoons minced onion or shallot along with the celery. In the last 5 minutes of cooking, stir in 1 tablespoon drained capers, 1/2 cup pitted and chopped black olives, and 1 cup seeded and chopped tomato (drained canned is fine). Garnish with the herb and serve.

Braised Celery with Buttered Almonds.
• Use butter for the celery. While the celery is cooking, lightly brown 1/2 cup blanched, slivered almonds in 2 tablespoons additional butter. Proceed with the recipe, and when the celery is done, toss it with the buttered almonds and serve.

MAKES: 4 servings

TIME: 30 minutes