Sautéed Celery Recipe
Sautéed and braised, this celery side dish is full of flavor and texture. Tender and crunchy, it's so quick and easy to make.
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Servings: 3 servings
Calories: 76kcal
Equipment
- Saute pan with lid or skillet
Ingredients
- 6 celery stalks
- 1 small white onion (or half of a large one)
- 1 garlic clove
- 1 tablespoon salted butter
- 1 teaspoon oil (avocado, canola or vegetable)
- ½ cup chicken stock or bouillion cube dissolved in boiling water (120ml)
- ½ tablespoon dried Italian herbs
- ⅓ cup chopped fresh parsley (a small handful)
Instructions
- Snap off each end of the celery stalks and remove the tough strings (you don't have to remove them all, just the ones that pull off easily).
- Cut the celery into 1 inch pieces, cut on the diagonal. Dice the onion and garlic as finely as you can.
- Add the butter and oil to a skillet and place on a medium heat on the stovetop. Once hot, add the celery, onion and garlic to the skillet.
- Cook for 3 to 4 minutes, stirring occasionally, til the onion starts to soften.
- Add the chicken stock and Italian herbs to the skillet, and place the lid on. Let the stock come up to the boil, then simmer for 5 minutes.
- Take the lid off of the skillet, and add in the chopped parsley. Cook for a couple minutes more til the remaining stock has evaporated.
- Serve.
Notes
- Cut the celery on the diagonal. This will help the celery to cook quicker and absorb the flavors from the stock.
- Take care not to overcook the celery and during sautéing, stir regularly.
- Don't add more stock than stated, or the celery can become mushy.
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg