Stewed Celery
6 servings
40 minutes
Braised celery is a refined dish of European cuisine that combines the tenderness of celery with the rich aroma of bacon, wine, and spices. Its origin is linked to French culinary traditions where vegetables are often braised in white wine to enhance their flavors. This recipe transforms humble celery into a true gastronomic masterpiece. The vegetable's delicate texture pairs with a rich sauce made from onion, carrot, and broth cube. Tomato sauce adds a slight tanginess to the dish while wine braising provides depth of flavor. Ideal as a side for meat dishes or as a standalone dish, especially on cool evenings. Serve hot to fully enjoy the richness of flavors.
1
Cut the celery stalks 15 cm from the heart. Remove the outer leaves. Rinse well. Boil a large pot of salted water, add the celery hearts, cover, and cook for 10 minutes. Remove them with a slotted spoon and let excess water drain.
- Celery: 6 pieces
- Salt: to taste
2
In a deep skillet, place sliced bacon and cook over low heat for a few minutes until the fat melts. Add olive oil and heat. Then add thinly sliced onion and carrot. Cook, stirring, for 5 minutes. Stir in flour and cook for another 5 minutes. Add celery, pour in wine and 250 ml of water. Cover and let it sit for an hour until the celery becomes soft. Crumble the broth cube.
- Bacon: 3 pieces
- Olive oil: 1 tablespoon
- Onion: 1 piece
- Carrot: 2 pieces
- Wheat flour: 1 tablespoon
- Dry white wine: 175 ml
- Bouillon cube: 1 piece
3
Remove the celery with a slotted spoon and do not let it cool. Send the sauce from the pan to a blender and puree it, add tomato sauce and mix again. If the sauce seems too thick, add a little warm water.
- Tomato sauce: 2 tablespoons
4
Return the sauce to a clean pot and bring to a boil, then immerse the celery in it and serve immediately.
- Celery: 6 pieces