Makes 2 servings
Serving Size: 1/2 of the recipe
Each Serving Provides:
4.27:1 Ratio 115 calories
Carbohydrate: 1.73 grams
Protein: 0.99 grams
Fat: 11.57 grams
Braised celery is an old-fashioned recipe. For some reason, cooked celery as a side of its own has fallen out of the regular rotations of stand-by recipes in many kitchens. However, if you have not tried celery prepared this way, you may find that you enjoy it very much! It has the advantage of being very low in carbohydrate, therefore offering quite a generous portion. The lavender in the herbs-de-Provence may seem like an unlikely combination, but it combines in the most intriguing way with the aromatic flavors of the celery. Give this a try and let us know what you think!
300 grams or 1 celery heart
28 grams or 2 tablespoons butter
tiny pinch of herbs-de-Provence (make sure it includes lavender)
1. Trim the bottoms and tops of the celery and rinse under cool water, removing any dirt.
2. Use a vegetable peeler to peel the thick ribs off the outer side of the celery stalks. Only the largest stalks will need to be peeled.
3. Place the butter, celery, and herbs in a large skillet. The celery should be only 1 layer deep in the pan. fill the pan with water about halfway up the sides of the celery.
4. Bring the water to a boil and allow the celery to simmer until tender. The water should reduce by 75%, with a buttery and creamy sauce remaining at the end of cooking.
5. Divide the celery into 2 portions and enjoy with your meal.
Notes: Be careful to not add salt until tasting. The butter will add a substantial amount of salty flavor to the bland celery.