Sautéed Celery
Author:
photograph by James Baigrie Using celery to flavor soups and add its clean taste and crunch to salads seems obvious, so we were happily surprised to find this simple and overlooked way of preparing this vegetable in
The New James Beard (Alfred A. Knopf, 1981). Separate the ribs from 1 bunch of celery, reserving the leaves, then trim, rinse, and shake off excess water. Trim off any blemished areas, then cut each rib into 3'' x 1/2'' batons. Chop the reserved celery leaves and set aside. Melt 8 tbsp. butter in a large skillet over medium-high heat. Add the celery batons and sauté, stirring and turning the celery in the butter. Reduce heat to medium and cook until the celery is just tender when pierced with the tip of a knife, about 8 minutes. The butter should thicken and coat the celery. Add reserved celery leaves and season to taste with salt and freshly ground black pepper. Serves 4–6.
[ Comment, Edit or Article Submission ]
