Best 9 Spicy Cold Braised Celery 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.

CELERY STRATA

Steps:

• Whisk together the milk, eggs and 1/2 teaspoon of salt. Stir in the thyme and sage. In a separate bowl, mix the ricotta, Parmesan, pepper and the remaining 1/2 teaspoon of salt and stir in the braised celery.
• Grease a 9-by-12-by-2 1/2-inch pan with 1 teaspoon of butter. Place 6 slices of bread in the bottom and top with 1/2 of the ricotta-Parmesan mixture. Repeat, then finish with a layer of bread spread with the remaining 2 tablespoons of butter. Pour the egg mixture over the top, gently pressing down so it soaks through the bread. Wrap the pan in plastic and refrigerate overnight.
• Preheat the oven to 350 degrees. Remove the plastic from the pan and sprinkle with Cheddar cheese. Put this pan into a large roasting pan on the middle rack in the oven. Pour boiling water into the larger pan to reach halfway up the sides and bake for 50 minutes.
• Remove the smaller pan from the water bath, increase the heat to 400 degrees and bake for 10 minutes, or until the strata is puffy and brown. Let cool and serve.

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.

SPICY CELERY WITH GARLIC

Steps:

• Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
• Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
• Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
• Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.

SPICY SAUTEED CELERY

Steps:

• 1. In a large skillet, melt unsalted butter over medium heat. Add 2 garlic cloves, sliced thinly, cook, stirring until lightly browned, about 2 minutes.
• 2. Add celery, cut into 1/2 inch pieces, and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with coarse salt.
• 3. IDEAS: This dish is good with "steamed fish" or "pork roast"

SCALLOPED CELERY

Steps:

• In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside., Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. , Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

BRAISED CELERY WITH THYME AND WHITE WINE

Steps:

• Bring a large pot of heavily salted water to a boil over high, and heat the oven to 400 degrees.
• Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
• Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, herbes de Provence and 1 teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
• Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
• Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired, and sprinkle with fresh celery leaves and parsley. Serve warm.

SPICY COLD CELERY

Steps:

• Cut the celery into 2-inch lengths. Mix with the salt and 1 teaspoon of the sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
• Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled.