Braised Celery

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  • 8 celery stalks with leaves
  • 1 tablespoon unsalted butter
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 3/4 cup good quality beef stock or broth (can substitute chicken or vegetable broth)


  1. Rinse the celery. Remove leaves, set aside, and trim off ends of celery stalks.
  2. Using a vegetable peeler, peel stalks to remove the fibrous strings. Slice into 1-inch pieces on the bias.
  3. Chop celery leaves and set aside.
  4. In a 10-inch sauté pan over medium heat, melt the butter. Add celery, salt and pepper, and allow to cook until slightly softened, approximately 5 minutes.
  5. Add broth and stir. Cover and reduce heat to low, cook until celery is tender, approximately 4 to 5 minutes.
  6. Uncover, allowing celery to cook for an additional 3 to 5 minutes or until the liquid has been reduced to a glaze.
  7. Serve in a bowl with remaining glaze from pan, garnish with reserved chopped celery leaves if desired.