Best 7 Braised Celery Irish Recipes

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:

• 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.

BRAISED CELERY (IRISH)

Steps:

• Clean celery, cut into one-inch pieces and place in a casserole dish.
• Finely chop bacon and onion and sprinkle over celery along with chopped parsley.
• Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes.

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 AND GRATINéED CELERY

Steps:

• Trim the tops of the celery and separate the stalks. Lightly peel the stalks to remove the strings. Cut the stalks into lengths of about 3 inches. Drop into 2 to 3 quarts of rapidly boiling water and, 2 minutes after the water returns to a boil, drain and set aside.
• Preheat the oven to 400 degrees. Put the onion in a saucepan with the butter and sauté over medium heat until translucent but not browned. Add the pancetta, stir and sauté for about 1 minute. Add the celery, a light sprinkling of salt and pepper and sauté for 5 minutes, turning the celery from time to time.
• Add the broth, cover the pan and cook at a gentle simmer until the celery is tender at the pricking of a fork.
• Arrange the cooked celery in a baking dish with the inner sides of the stalks facing up. Spoon the sautéed onion and pancetta over the celery, then add the grated cheese. Place the dish on the uppermost rack of the oven and bake for 6 to 8 minutes, or until the cheese has formed a slight crust. Allow to settle for a few minutes, then serve.

BRAISED CELERY

Steps:

• Preheat oven to 375 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long. Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper; scatter with thyme and dot with butter. Pour in broth and oil.
• Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil; remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve.

BRAISED CELERY

Steps:

• Neatly trim the bottom of each bunch of celery, making it clean and smooth. Cut off the celery bunches about 4 inches from the bottom. Save the leafy portion for other uses.
• Using a swivel-bladed vegetable knife, scrape the outside stalks, rinse well and drain.
• Boil enough water in a pan to cover the celery bases when they are added. Add the celery and simmer 5 minutes. Drain.
• Heat the butter in a skillet large enough to hold the celery bunches compactly in one layer. Sprinkle with onion and add the celery. Sprinkle with salt and pepper and add the broth. Bring to a boil and cover tightly. Simmer until tender, about 15 to 20 minutes.