Best 4 Provence Braise Of Celery Carrots And Smoky Bacon Recipes

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

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.

PROVENCE BRAISE OF CELERY, CARROTS AND SMOKY BACON

Steps:

• Preheat the oven to 400 degrees. Lightly film the bottom of a 12-inch straight-sided saute pan with oil. Heat over medium and add the bacon. Cook slowly until the bacon is clear and has given up much of its fat. Don't let it get beyond pale golden brown. Scoop it up with a slotted spoon and set aside.
• Spoon off all but about 5 tablespoons of fat from the pan. Heat over medium high and add the celery hearts, sprinkling them with salt and pepper. Brown them on all their sides, but take care not to let the glaze developing on the bottom of the pan burn. Lift them out and add the carrots to the pan, brown and then add the onion, cooking until it softens. Don't let the glaze burn.
• Put the bacon and celery back in, along with the lemon zest, fennel, thyme or oregano, and water. Simmer as you use a wood spatula to scrape up the glaze from the bottom of the pan. Blend in the tomatoes. Moisten the vegetables with a little more water and cover the pan with a lid or foil to seal it.
• Slip into the oven and cook 35 to 40 minutes, or until vegetables are tender. Check halfway through cooking to make sure they're not burning, adding a few spoons of water if needed.
• Once the vegetables are tender, carefully remove the pan from the oven (the handle will be hot). Mound the vegetables on a platter and scrape the syrupy pan juices over them. Serve hot. Rice or buttered noodles are good with this dish.

SOUTH OF THE BORDER CARROT BISQUE

Steps:

• Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
• Sauté onion and jalapeño in butter, then add to carrots and broth.
• Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
• Transfer soup to blender and blend until smooth.
• Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
• Cook a few minutes longer, then serve with green onions on top.